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Crockpot Vegetable Beef Soup

Crockpot vegetable beef soup slow-cooks browned beef chuck with potatoes, carrots, tomatoes, and herbs until the beef is fork-tender. Frozen green beans, corn, and peas go in near the end for a hearty soup with tender vegetables.
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Prep Time 25 minutes
Cook Time 8 hours 18 minutes
Total Time 8 hours 43 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb beef chuck stew meat cut into 1-inch pieces
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 6 cup low-sodium beef broth
  • 1 can (28 oz) diced tomatoes
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 3 carrots medium, sliced 1/4 inch thick
  • 2 celery ribs, sliced
  • 1 lb Yukon Gold potatoes cut into 3/4-inch pieces
  • 1 cup frozen cut green beans
  • 1 cup frozen corn
  • 1 cup frozen peas

Equipment

  • 1 6-quart slow cooker
  • 1 large skillet

Method
 

  1. Season the beef with the salt and pepper.
  2. Heat the oil in a large skillet over medium-high heat and brown the beef in batches, about 2 to 3 minutes per side, transferring it to a 6-quart slow cooker as it browns.
  3. Add the onion to the skillet and cook for 3 to 4 minutes, stirring occasionally, until softened.
  4. Add the garlic and tomato paste and cook for 1 minute.
  5. Pour in 1 cup of the broth and scrape up the browned bits from the skillet, then pour the mixture into the slow cooker.
  6. Add the remaining 5 cups broth, diced tomatoes, Worcestershire sauce, thyme, bay leaves, carrots, celery, and potatoes to the slow cooker and stir to combine.
  7. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the beef is fork-tender and the potatoes are tender.
  8. Stir in the green beans and corn, cover, and cook on HIGH for 30 to 45 minutes, until hot and tender.
  9. Stir in the peas, cover, and cook for 10 minutes; remove the bay leaves before serving.

Notes

For the best browning, brown the beef in batches rather than crowding the skillet. Refrigerate leftovers for 3 to 4 days; this soup freezes well. For a gluten-free version, use gluten-free Worcestershire sauce.