Slow Cooker Veggie Beef Soup
Tender beef and chunky vegetables simmer all day in a rich broth to create this satisfying, hands-off slow cooker 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
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.