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Cozy Crockpot Vegetable Beef Soup

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This hearty Crockpot Vegetable Beef Soup is the ultimate set-it-and-forget-it comfort food. Tender beef, colorful vegetables, and a rich, savory broth come together effortlessly for a meal that will win over even the most stubborn soup skeptics.

Ingredients

Scale
  • 2 to 2.5 pounds beef chuck roast, cut into 1.5-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 large carrots, peeled and sliced into rounds
  • 3 ribs celery, sliced
  • 4 cloves garlic, minced
  • 6 cups low-sodium beef broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 cups frozen mixed vegetables (peas, corn, green beans)
  • 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep the Beef: Cut the chuck roast into 1.5-inch cubes. Pat dry with paper towels and season generously with salt and black pepper.
  2. Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Working in batches, add beef cubes in a single layer and brown undisturbed for 3-4 minutes per side until a deep crust forms. Transfer seared beef to the slow cooker.
  3. Sauté the Aromatics: Reduce heat to medium. Add onion, carrots, and celery to the same skillet. Cook for 5-7 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
  4. Deglaze the Pan: Pour 1 cup of beef broth into the skillet. Scrape up browned bits with a wooden spoon. Simmer for 1 minute, then pour the mixture into the slow cooker.
  5. Build the Broth: Add remaining 5 cups beef broth, undrained diced tomatoes, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves to the slow cooker. Stir until tomato paste is mostly dissolved.
  6. Add the Potatoes: Stir in diced potatoes, ensuring they are submerged in liquid.
  7. Slow Cook: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. About 30 minutes before serving, stir in frozen mixed vegetables.
  8. Finish and Serve: Remove bay leaves. Taste and adjust seasoning with salt and pepper. Ladle into bowls, garnish with parsley if desired, and serve hot.

Notes

Searing the beef is crucial for flavor—don’t skip it. Use low-sodium broth and season at the end to control salt. For a thicker soup, mash some cooked potatoes against the side of the slow cooker and stir back in. This soup tastes even better the next day.

Nutrition

Keywords: crockpot vegetable beef soup, slow cooker beef soup, hearty beef soup, vegetable beef soup, comfort food, easy soup recipe

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