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A steaming bowl of Crockpot Vegetable Beef Soup with tender meat and colorful vegetables.

Nostalgic Slow Cooker Vegetable Beef Soup

Warm your soul with this hearty and comforting slow cooker vegetable beef soup, packed with tender beef, a medley of vegetables, and rich flavors.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6 servings

Equipment

  • large skillet
  • slow cooker

Ingredients
  

Main Ingredients

  • 1.5 - 2 lbs beef stew meat (chuck roast) cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2-3 carrots peeled and sliced
  • 2-3 celery stalks sliced
  • 2-3 medium potatoes (Russet or Yukon Gold) peeled and diced
  • 1 can (14.5 ounce) diced tomatoes undrained
  • 6-8 cups beef broth low sodium recommended
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1 cup frozen mixed vegetables (peas, corn, green beans)

Instructions
 

Instructions

  • Sear the beef cubes in olive oil in a large skillet over medium-high heat until browned, then transfer to the slow cooker.
  • Add chopped onion, carrots, celery, and potatoes to the slow cooker with the seared beef.
  • Pour in diced tomatoes and beef broth, then stir in Worcestershire sauce, thyme, bay leaves, salt, and pepper.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
  • Stir in the frozen mixed vegetables during the final 30 minutes of cooking.
  • Remove bay leaves, adjust seasoning to taste, and serve hot.

Notes

For a richer flavor, consider browning the beef in batches to avoid overcrowding the skillet. Adjust the amount of beef broth to achieve your desired soup consistency. This soup tastes even better the next day!