Crockpot Beef and Vegetable Soup

Crockpot beef and vegetable soup is the perfect remedy for busy weeknights when you crave something hearty and nourishing. This one-pot wonder transforms simple ingredients into a restaurant-quality meal that fills your home with incredible aromas. I’ve been making this recipe for years, and it never fails to bring my family together around the dinner table.

There’s something magical about coming home to the smell of beef and vegetables simmering away in the crockpot. Last winter, I started a batch before heading to work and returned to find my kitchen smelling like a cozy bistro. This crockpot beef and vegetable soup has become our go-to comfort food recipe because it’s incredibly forgiving and packed with wholesome ingredients. The secret is browning the beef first, which creates layers of rich flavor that slow cooking can’t achieve on its own. Every spoonful delivers tender chunks of beef, perfectly cooked vegetables, and a satisfying broth that warms you from the inside out.

Essential Ingredients for Perfect Soup

I always recommend using quality beef stew meat for the best texture and flavor in this recipe. You’ll need a 6-8 quart crockpot for best results. Here’s everything you’ll need to create this hearty masterpiece:

• 1 lb beef stew meat, cut into bite-sized pieces
• 1 tablespoon olive oil
• 4 cups beef broth (I prefer low-sodium for better control)
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 medium carrots, sliced into rounds
• 2 celery stalks, chopped
• 2 medium potatoes, diced (Yukon Gold work beautifully)
• 1 cup green beans, trimmed and cut into pieces
• ½ cup frozen corn
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and pepper to taste

Simple Step-by-Step Cooking Instructions

I recommend taking the extra time to brown your beef properly – it makes all the difference in flavor development.

Step 1: Heat olive oil in a large skillet over medium-high heat. Add beef stew meat and cook for 6-8 minutes total, turning pieces every 2-3 minutes to brown on all sides. You should hear a nice sizzle when the meat hits the pan. Don’t drain the fat.

Step 2: Transfer the beautifully browned beef directly into your 6-8 quart crockpot, including any flavorful drippings from the pan.

Step 3: Add carrots, celery, potatoes, green beans, corn, onion, and garlic to the crockpot with the beef. Pour in beef broth and diced tomatoes with their liquid.

Step 4: Sprinkle thyme, parsley, salt, and pepper over everything. Give it a good stir to distribute all the seasonings evenly.

Step 5: Cover and cook on low for 8-9 hours or high for 4-5 hours. The beef should be fork-tender (easily shredded with a fork) and vegetables should be tender when pierced with a knife but not mushy.

Step 6: Taste your crockpot beef and vegetable soup and adjust seasoning with additional salt and pepper as needed.

Step 7: Ladle into bowls and serve immediately while steaming hot.

Perfect Pairings for Your Hearty Soup

This soup pairs beautifully with simple sides that complement its rich, savory flavors.

Crusty French Bread: The crispy exterior and soft interior make it perfect for soaking up every drop of that delicious broth.

Simple Side Salad: A light mix of greens with vinaigrette balances the hearty nature of this crockpot beef and vegetable soup.

Cornbread: The slightly sweet flavor and crumbly texture create a wonderful contrast to the savory soup.

Grilled Cheese Sandwich: This classic pairing never gets old and turns your soup into a complete comfort meal.

More Hearty Slow-Cooker Soup Solutions

This crockpot beef and vegetable soup demonstrates how slow cooking creates deeply satisfying, hands-off meals perfect for busy schedules. For another protein-packed comfort option that works beautifully in any slow cooker, the nourishing Healthy Chicken Pot Pie Soup offers similar home-style appeal with tender chicken and vegetables that meld into comfort food perfection.

Build your slow-cooker soup collection with the warming Anti-Inflammatory Turmeric Chicken Soup for healing benefits, the fiber-rich High-Protein Lentil Soup for plant-based protein, or the bold Chicken Enchilada Soup when you want to explore international flavors with the same convenient hands-off cooking method.

Smart Storage and Reheating Tips

Store leftover crockpot beef and vegetable soup in the refrigerator for up to 4 days in airtight containers. The flavors actually improve overnight as everything melds together.

For reheating, I recommend using the stovetop over medium heat, stirring occasionally until heated through. Add a splash of beef broth if the soup seems too thick after refrigeration.

Pro tip: This soup freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating for the best texture and flavor.

Common Questions About This Recipe

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