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Crockpot Beef and Vegetable Soup

A simple and warm soup filled with beef, fresh vegetables, and herbs, perfect for chilly days and busy lifestyles.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef stew meat
  • 4 cups beef broth Make sure it's gluten-free if needed.
  • 2 cups carrots, diced
  • 2 cups potatoes, diced
  • 1 cup celery, diced
  • 1 cup green beans, cut into pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • to taste salt and pepper
  • 2 tbsp olive oil For browning the meat.
  • 1 leaf bay leaf Remove before serving.

Method
 

Preparation
  1. In a large skillet, heat olive oil over medium heat.
  2. Brown the beef stew meat on all sides, then transfer it to the crockpot.
  3. Add all the vegetables (carrots, potatoes, celery, green beans, onion, and garlic) to the crockpot.
  4. Pour in the beef broth and add the thyme, oregano, bay leaf, salt, and pepper.
  5. Stir everything to combine.
  6. Cover and cook on low for 6-8 hours or on high for 4-5 hours until the beef is tender and the vegetables are cooked through.
  7. Remove the bay leaf before serving. Enjoy your warm and comforting soup!

Notes

For serving, ladle the soup into bowls and consider pairing with fresh bread, crackers, or a side salad. Adding fresh herbs like parsley can enhance the flavor. Leftovers can be stored in an airtight container in the fridge for 3-4 days and can be frozen for up to 3 months.