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Cozy Slow Cooker Beef Vegetable Soup: Easy & Hearty

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A hearty, comforting beef vegetable soup made in the slow cooker with simple ingredients. Perfect for cold weather, potlucks, and busy weeknights.

Ingredients

Scale
  • 2 lbs (900g) beef chuck roast or stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 4 cups (960 ml) low-sodium beef broth
  • 3 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste
  • 3 large carrots, peeled and sliced into rounds
  • 3 celery stalks, sliced
  • 2 medium potatoes (Yukon Gold or Russet), peeled and cubed into ½-inch pieces
  • 1 cup (150g) frozen peas
  • 1 cup (150g) corn kernels (fresh or frozen)
  • 1 cup (150g) green beans, trimmed and cut into 1-inch pieces
  • ½ cup (120 ml) red wine (optional)
  • ½ cup (100g) barley or rice (optional)
  • ¼ cup fresh parsley, chopped (for garnish)

Instructions

  1. Prep the beef: Cut chuck roast into 1-inch cubes. Pat dry with paper towels and season generously with salt and pepper.
  2. Optional: Brown the beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear beef cubes on all sides until browned, about 3-4 minutes per batch. Transfer to slow cooker.
  3. Prep the vegetables: Dice onion, mince garlic, slice carrots and celery, cube potatoes.
  4. Optional: Sauté aromatics: In the same skillet, add remaining 1 tablespoon olive oil. Sauté onion for 3-4 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
  5. Layer in slow cooker: Place beef at bottom. Add carrots, celery, potatoes, and green beans on top. Pour in beef broth, Worcestershire sauce, and tomato paste. Add thyme, rosemary, and bay leaves. Stir gently.
  6. Cook: Cover and cook on low for 6-8 hours or high for 4-5 hours. About 30 minutes before serving, stir in frozen peas and corn. Remove bay leaves.
  7. Taste and adjust: Add more salt and pepper if needed. If too thick, add extra broth or water. If too thin, cook uncovered for 15-20 minutes.
  8. Serve: Ladle into bowls, garnish with fresh parsley. Serve with crusty bread or side salad.

Notes

Browning the beef adds flavor but is optional. Cut vegetables uniformly for even cooking. Layer meat at bottom, root vegetables next, delicate vegetables on top. Don’t lift the lid during cooking. Season at the end. For a vegetarian version, swap beef for chickpeas or white beans and use vegetable broth. For a spicy kick, add smoked paprika and cayenne. For low-carb, skip potatoes and add zucchini or cauliflower. Soup freezes well for up to 3 months.

Nutrition

Keywords: slow cooker beef vegetable soup, hearty beef soup, easy beef soup, comfort food, winter soup, potluck soup

Find it online: https://cooksybite.com/cozy-slow-cooker-beef-vegetable-soup-easy-and-hearty/