Description
This Crockpot Vegetable Beef Soup is a warm and hearty classic, perfect for cozy meals. Featuring tender beef chuck simmered with a colorful medley of vegetables in a flavorful beef broth, it’s an easy slow cooker recipe that delivers comforting taste and nutrition. The rich combination of tomatoes, herbs, and Worcestershire sauce elevates the savory depth, making it a timeless favorite you’ll want to make again and again.
Ingredients
Scale
Beef and Broth
- 1 1/2 lbs beef chuck or stew meat, cut into bite-sized pieces
- 4 cups beef broth
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 (15 oz) can diced tomatoes
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
Instructions
- Brown the Beef: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the beef chuck pieces and brown them on all sides to seal in the juices and develop flavor.
- Transfer to Crockpot: Once browned, transfer the beef pieces to your crockpot or slow cooker.
- Add Vegetables and Liquids: Add diced onion, minced garlic, sliced carrots, sliced celery, diced potatoes, cut green beans, corn kernels, canned diced tomatoes, beef broth, tomato paste, Worcestershire sauce, salt, black pepper, dried thyme, dried oregano, and the bay leaf into the crockpot.
- Combine Ingredients: Stir everything gently to combine all the flavors evenly.
- Slow Cook: Cover the crockpot and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is tender and the vegetables are cooked through.
- Finish and Serve: Remove and discard the bay leaf. Taste and adjust seasoning with additional salt or pepper if needed. Serve the soup warm for a comforting meal.
Notes
- You can swap vegetables based on availability; peas or zucchini work great as alternatives.
- For a thicker soup, mash some potatoes directly in the pot near the end of cooking or stir in a cornstarch slurry to achieve desired consistency.
- This soup tastes even better the next day as the flavors deepen and meld together overnight.
