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Cozy Slow Cooker Beef Vegetable Soup for Cold Nights

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This hearty beef vegetable soup is the ultimate cold-weather comfort food, made with tender beef, wholesome vegetables, and a rich, savory broth. It’s a set-it-and-forget-it meal that fills your home with an irresistible aroma.

Ingredients

Scale
  • 2 lbs (900g) beef chuck or stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 2 cups)
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 3 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 2 cups)
  • 1 can (14.5 oz / 411g) diced tomatoes, undrained
  • 1 cup (150g) frozen peas
  • 1 cup (150g) frozen corn kernels
  • 2 cups (about 300g) chopped green beans (fresh or frozen)
  • 4 cups (960ml) low-sodium beef broth
  • 1 can (14.5 oz / 411g) tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add the beef in a single layer (work in batches if needed) and cook for 3-4 minutes per side until a deep brown crust forms. Transfer seared beef to a 6-quart (or larger) slow cooker.
  2. Reduce heat to medium. Add remaining 1 tablespoon olive oil to the same skillet. Add diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until softened and onion is translucent. Add minced garlic and cook for 1 minute until fragrant.
  3. Pour about 1/2 cup of the beef broth into the skillet. Use a wooden spoon to scrape up browned bits from the bottom. Pour this liquid and the cooked vegetables into the slow cooker with the beef.
  4. Add diced potatoes, canned tomatoes (with juices), tomato sauce, tomato paste, Worcestershire sauce, bay leaves, dried thyme, dried rosemary, and remaining beef broth to the slow cooker. Stir gently to combine.
  5. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until beef is fork-tender and potatoes are soft.
  6. About 30 minutes before serving, stir in frozen peas, frozen corn, and chopped green beans. Cook until warmed through and tender.
  7. Remove bay leaves and discard. Taste and adjust seasoning with salt and pepper. For a thicker broth, use an immersion blender to blend about 1 cup of soup and stir back in, or mash a few potato cubes against the side of the slow cooker.
  8. Ladle into bowls and serve hot. Garnish with fresh parsley if desired.

Notes

Searing the beef is crucial for deep flavor. For best results, cook on LOW. Add delicate vegetables (peas, corn, green beans) only in the last 30 minutes to avoid mushiness. Soup tastes even better the next day. Can be frozen for up to 3 months.

Nutrition

Keywords: slow cooker beef vegetable soup, beef vegetable soup, cozy soup, cold weather soup, hearty soup, comfort food, slow cooker recipe

Find it online: https://platebelle.com/cozy-slow-cooker-beef-vegetable-soup-for-cold-nights/