This slow cooker veggie beef soup is a hearty and comforting meal loaded with tender beef and chunky vegetables. It all simmers in a savory, herb-infused broth for a dish that tastes like it cooked all day, because it did.
With about 25 minutes of prep in the morning, you can let the crock pot do all the work. It’s a wonderful set-it-and-forget-it dinner, ready to welcome you home on a busy day with a warm, satisfying meal.
Why will you love Slow Cooker Veggie Beef Soup?
Searing the beef before adding it to the slow cooker creates a deep, browned crust that adds rich, savory flavor to the entire soup.
Deglazing the pan with red wine captures all the flavorful browned bits left from searing the beef, ensuring no taste is left behind.
Slow cooking on low heat for several hours is the key to making the chuck roast exceptionally tender and allowing the flavors of the vegetables and broth to meld together.
Slow Cooker Veggie Beef Soup Ingredients
• Chuck Roast: This cut is ideal for slow cooking as it becomes very tender. You can also use beef brisket or a round roast.
• Dry Red Wine: A Cabernet Sauvignon or Merlot works well. If you prefer not to use wine, you can substitute it with an equal amount of additional beef broth.
• Potatoes: Yukon Gold or red potatoes are great choices because they hold their shape during the long cook time. Russet potatoes can be used, but they may break down more.
• Herbs: A fresh thyme sprig adds a lovely, earthy aroma. If you don’t have fresh, use 1 teaspoon of dried thyme instead.
• Beef Broth: Using a low-sodium beef broth allows you to control the final saltiness of the soup. You can always add more salt at the end if needed.
Exact quantities are in the recipe card below.
How to Make Slow Cooker Veggie Beef Soup
Step 1: Sear the Beef
First, toss your beef cubes in flour, salt, and pepper. Brown the beef in batches in a hot skillet with olive oil. This step is key for developing a deep, savory flavor. Once browned, transfer the beef to your slow cooker.
Step 2: Build the Flavor Base
In the same skillet, cook the garlic until fragrant, then pour in the red wine. Scrape the bottom of the pan to lift all those tasty browned bits. This process, called deglazing, adds a lot of richness to the soup base.
Step 3: Load the Slow Cooker and Cook
Pour the wine mixture into the slow cooker with the beef. Add the onions, carrots, celery, potatoes, tomatoes, broth, and seasonings. Give it a good stir, cover, and let it cook on low for 7-8 hours or high for 5-6 hours.
Step 4: Finish the Soup
About an hour before you’re ready to eat, add the fresh green beans. This keeps them from getting too soft. Before serving, remove the bay leaves and thyme, taste for seasoning, and serve hot.
How to Store and Freeze Slow Cooker Veggie Beef Soup
Store leftover soup in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave until hot.
Expert Tips for Slow Cooker Veggie Beef Soup
For food safety, beef is considered cooked when it reaches an internal temperature of 145°F (63°C) and is allowed to rest for three minutes. In this soup, the beef will be much more tender after the long cooking time.
Trimming large pieces of fat from the chuck roast before cubing helps prevent a greasy soup.
If you are short on time, you can skip searing the beef. The soup will still be good, but searing adds a significant depth of flavor.
Feel free to add other vegetables like 1 cup of frozen peas or corn during the last 30 minutes of cooking.
What to Serve with Slow Cooker Veggie Beef Soup?
This soup is a complete meal on its own, but it’s also great served with a side of crusty bread for dipping into the broth.
Slow Cooker Veggie Beef Soup Recipe FAQs
Do I have to sear the beef first?
Searing is highly recommended for the best flavor, as it creates a rich, caramelized taste. However, if you are very short on time, you can skip this step. The beef will still become tender, but the soup’s flavor will be less deep.
Can I use frozen vegetables?
Yes. You can substitute frozen carrots, celery, and green beans. Add them during the last hour of cooking to prevent them from becoming mushy. You can also add frozen peas or corn.
Can I make this soup on the stovetop?
Yes. Follow the searing and deglazing steps in a large Dutch oven or heavy-bottomed pot. Then, add the remaining ingredients, bring to a simmer, reduce the heat to low, cover, and cook for 2-3 hours, or until the beef is tender.
Slow Cooker Veggie Beef Soup
Ingredients
- 2 lbs beef chuck roast trimmed and cut into 1-inch cubes, 900 g
- 1/4 cup all-purpose flour 30 g
- 1 tsp kosher salt
- 1 tsp black pepper
- 3 tbsp olive oil divided, 45 ml
- 1 large yellow onion diced
- 3 medium carrots peeled and sliced
- 2 celery stalks sliced
- 4 cloves garlic minced
- 1 cup dry red wine 240 ml
- 1.5 lbs Yukon Gold potatoes cut into 1-inch cubes, 680 g
- 1 can diced tomatoes undrained, 15-oz / 425 g
- 4 cups low-sodium beef broth 960 ml
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 2 bay leaves
- 1 sprig fresh thyme
- 1.5 cups fresh green beans trimmed and cut into 1-inch pieces, 170 g
Instructions
- In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
- Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add half of the beef in a single layer and sear for 3-4 minutes per side, until well browned. Transfer the seared beef to a 6-quart or larger slow cooker. Repeat with the remaining beef, adding the last tablespoon of oil if needed.
- Reduce the skillet heat to medium. Add the minced garlic and cook for 30-60 seconds until fragrant. Pour in the red wine to deglaze, scraping the bottom of the pan to release any browned bits. Let it bubble for 1-2 minutes.
- Pour the wine reduction from the skillet into the slow cooker. Add the onion, carrots, celery, potatoes, diced tomatoes, beef broth, tomato paste, Worcestershire sauce, and Italian seasoning. Stir everything to combine.
- Nestle the bay leaves and thyme sprig into the soup. Secure the lid on the slow cooker.
- Cook on low for 7-8 hours or on high for 5-6 hours, until the beef is tender.
- About 1 hour before the cooking time is complete, stir in the fresh green beans. Cover and continue cooking.
- Before serving, remove and discard the bay leaves and thyme sprig. Taste the soup and add more salt and pepper if desired. For safety, ensure the beef is tender and has reached an internal temperature of 145°F (63°C), followed by a three-minute rest.
- Ladle the soup into bowls and serve warm.
Notes
