When it’s cold out (or you just need a bowlful of comforting goodness), this slow cooker vegetable beef soup comes to the rescue. Overflowing with tender beef, vibrant vegetables, and a rich broth, it’s the perfect warm-up meal for any occasion.
Ingredients
- 1 pound beef stew meat, trimmed of excess fat
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery ribs, sliced
- 2 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes
- 4 cups beef broth (low-sodium if possible)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup frozen peas (optional, added near the end)
Instructions
Begin by browning the stew meat: warm the olive oil in a skillet over medium-high heat, then sear the beef for a few minutes on all sides until it has a lovely brown crust. While this step is optional, it’s worth the extra time for deeper flavor.
Transfer the browned beef to your slow cooker, along with the diced onion, carrots, celery, and garlic. Add the diced tomatoes, beef broth, and a spoonful of tomato paste to bring extra richness. Sprinkle in the thyme, oregano, and a pinch of salt and pepper. Give it all a generous stir to combine.
Set your slow cooker to low, cover, and let the soup bubble away for 7 to 8 hours (or on high for about 4 hours). You’ll know it’s done when the meat is fork-tender and the vegetables are soft. If you’re adding frozen peas for an extra pop of color, stir them in about 30 minutes before the end of cooking. Taste and adjust seasonings with more salt and pepper as needed.
To serve, ladle this steaming stew into bowls and top with chopped fresh parsley or grated cheese if you’d like. Crusty bread on the side for dunking is practically mandatory!
This comforting soup suits everyone—from busy families seeking an easy weeknight dinner to those looking for something hearty but healthy. Thanks to the slow cooker, the beef becomes melt-in-your-mouth tender while vegetables soak up layers of savory goodness. Adjust the recipe for dietary needs by choosing leaner cuts of beef or adding more veggies like zucchini or green beans. Feel free to experiment with different herbs or swap the tomato paste for a splash of red wine. Regardless, you’ll love how this soup turns a few simple ingredients into a warm and inviting meal the whole family can enjoy.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
