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Crockpot Vegetable Beef Soup

Crockpot Vegetable Beef Soup

This Crockpot Vegetable Beef Soup is a hearty, nourishing, and flavor-packed comfort meal that basically cooks itself. Loaded with tender stew meat, colorful vegetables, fire-roasted tomatoes, herbs, and broth, this vegetable beef soup with stew meat turns into a thick, rich, cozy dish that tastes like it simmered all day—because it did!
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • For the Soup
  • 1 ½ lbs stew beef cut into small chunks
  • 3 carrots sliced
  • 3 celery stalks chopped
  • 1 yellow onion diced
  • 3 garlic cloves minced
  • 3 potatoes peeled and cubed
  • 1 cup green beans fresh or frozen
  • 1 cup corn kernels
  • 1 cup frozen peas
  • 1 can 14.5 oz diced tomatoes (fire-roasted recommended)
  • 6 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp smoked paprika
  • 1 bay leaf
  • Salt & pepper to taste
  • 2 tbsp olive oil optional for browning beef

Method
 

  1. . Brown the Beef (Optional but Recommended)
  2. Heat olive oil in a skillet. Sear the stew beef on all sides until lightly browned.
  3. → This step boosts flavor, but you may skip it if rushed.
  4. Add Ingredients to Crockpot
  5. In your slow cooker, layer:
  6. Beef chunks
  7. Potatoes
  8. Carrots
  9. Celery
  10. Onion
  11. Garlic
  12. Add tomatoes, tomato paste, Worcestershire sauce, thyme, basil, paprika, bay leaf, salt, and pepper.
  13. Pour in Broth
  14. Add the beef broth over the top and gently stir.
  15. Slow Cook
  16. LOW: 6–8 hours
  17. HIGH: 3–4 hours
  18. Cook until the beef is fork-tender and vegetables are soft.
  19. Add Peas & Corn
  20. Stir in peas and corn during the last 20 minutes of cooking.
  21. Taste & Serve
  22. Remove bay leaf. Adjust seasoning with more salt, pepper, or herbs.
  23. Serve hot with bread or biscuits.

Notes

Want a thicker soup? Mash some potatoes into the broth during the last 30 minutes.
For richer flavor, add 1 tbsp soy sauce or a splash of red wine before cooking.
If using frozen vegetables, no thawing needed — add straight to the crockpot.