Slow Cooker Vegetable Beef Soup
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Learn more →Ingredients
6 servings
- 1.5 lb beef chuck roast, cut into 1-inch cubes
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced into ½-inch rounds
- 3 medium stalks celery, sliced into ½-inch pieces
- ¾ lb yukon gold potatoes, cut into 1-inch chunks
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 tbsp tomato paste
- 4 cups low-sodium beef broth
- 1 tsp worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- 1 cup frozen green beans
- 1 cup frozen corn kernels
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the beef in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared beef to the slow cooker insert.
- 2
Reduce the skillet heat to medium. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Scrape the onion and garlic into the slow cooker.
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