Description
Hearty and comforting Crock Pot Vegetable Beef Soup packed with tender beef, fresh vegetables, and rich flavors. This slow-cooked soup is perfect for an easy and nourishing meal, combining seared beef stew meat with a medley of carrots, celery, potatoes, green beans, and corn simmered in a savory beef broth base.
Ingredients
Scale
Meat and Broth
- 1 pound beef stew meat, cut into 1-inch pieces
- 4 cups beef broth
- 2 cups water
- 2 tablespoons olive oil
Vegetables
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 ribs celery, sliced
- 2 medium potatoes, diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup frozen green beans
- 1 cup frozen corn
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat until hot. Add the beef stew meat, searing it on all sides for 5-7 minutes to develop rich, browned flavor.
- Transfer Beef to Crock Pot: Once browned, move the beef pieces into the crock pot to start building the soup base.
- Sauté Aromatics: In the same skillet, add chopped onion and minced garlic. Sauté 2-3 minutes until the onions become translucent and fragrant.
- Add Aromatics to Crock Pot: Transfer the sautéed onion and garlic mixture into the crock pot with the beef.
- Add Liquids: Pour in beef broth and water into the crock pot to create a flavorful cooking liquid for the soup.
- Add Vegetables: Add sliced carrots, celery, diced potatoes, canned tomatoes with their juice, frozen green beans, and corn to the crock pot.
- Season the Soup: Sprinkle dried thyme, dried oregano, and add the bay leaf. Season with salt and pepper according to your taste preferences.
- Combine Ingredients: Stir all ingredients gently to ensure even distribution of flavors and seasonings.
- Slow Cook: Cover the crock pot with its lid. Cook on low setting for 6-8 hours or on high setting for 3-4 hours, until the beef is tender and vegetables are fully cooked.
- Finish and Serve: Before serving, remove the bay leaf. Taste the soup and adjust seasonings if necessary for the perfect balance of flavors.
Notes
- For added richness, stir in a splash of red wine before slow cooking.
- You can substitute beef stew meat with chuck roast cut into chunks.
- Feel free to add other vegetables like peas or mushrooms based on preference.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- Ensure to remove the bay leaf before serving to avoid an overpowering taste.
