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Cozy Slow Cooker Beef Vegetable Soup: Best Easy Dinner

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This hearty slow cooker beef vegetable soup is packed with tender beef and colorful vegetables, delivering rich, soulful flavor with minimal effort. Perfect for busy weeknights or cozy gatherings, it’s a comforting meal that tastes even better the next day.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 6 cups beef broth (low-sodium)
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and black pepper, to taste
  • 3 large carrots, peeled and sliced into rounds (about 1 ½ cups)
  • 3 celery stalks, sliced (about 1 cup)
  • 2 medium potatoes, peeled and cubed (Yukon Gold or Russet)
  • 1 cup frozen peas
  • 1 cup frozen corn (optional)
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (for garnish)
  • Crusty bread or dinner rolls (for serving)

Instructions

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches, sear the beef for 2-3 minutes per side until deep golden brown. Transfer the browned beef to the slow cooker.
  2. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Pour about ½ cup of the beef broth into the hot skillet and use a wooden spoon to scrape up all the browned bits from the bottom. Pour the onion mixture and the deglazed liquid into the slow cooker with the beef.
  4. Pour the remaining beef broth, diced tomatoes (with their juices), tomato paste, Worcestershire sauce, bay leaves, thyme, and rosemary into the slow cooker. Stir everything together until the tomato paste is fully incorporated.
  5. Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the beef is fork-tender.
  6. After the beef has cooked for 5 hours on LOW (or 2.5 hours on HIGH), add the carrots, celery, potatoes, and green beans. Stir to combine, cover, and continue cooking for the remaining time.
  7. About 15 minutes before serving, stir in the frozen peas and corn. They just need to warm through.
  8. Remove the bay leaves. Taste the soup and adjust the salt and pepper as needed. Ladle into bowls, garnish with fresh parsley and Parmesan cheese, and serve with crusty bread on the side.

Notes

Browning the beef is crucial for deep flavor. Add vegetables at different stages to ensure perfect texture. For a thicker broth, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in during the last 30 minutes. This soup freezes well for up to 3 months.

Nutrition

Keywords: slow cooker beef vegetable soup, easy beef soup, hearty vegetable soup, comfort food, dump and go soup

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