Crockpot Vegetable and Beef Soup Recipe

Introduction

This Crockpot Vegetable and Beef Soup is a comforting, hearty meal perfect for chilly days. Tender beef, fresh vegetables, and rich broth slow-cooked to perfection make it both flavorful and easy to prepare.

Ingredients

• 2 lb chuck roast (large fat deposits trimmed, divided into 1-2” pieces)
• ¼ cup all purpose flour
• 1 tsp kosher salt
• 1 tsp ground pepper
• 3 tbsp olive oil
• 4 cloves garlic (minced)
• 1 cup dry red wine
• 1 large vidalia onion (diced into 1” pieces)
• 3 medium carrots (peeled and sliced into 1” wide diagonal slices)
• 2 stalks celery (peeled and sliced into 1” wide diagonal slices)
• 2 large potatoes (diced into 1” pieces)
• 1 14.5-oz can diced tomatoes (fire roasted preferred)
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tsp italian seasoning
• 1 large sprig fresh thyme (or 1 tsp dried thyme)
• 2 bay leaves
• 1.5 cups chopped fresh green beans (about 6 ounces)

Instructions

1. Step 1: Place the beef in a large bowl. Sprinkle with flour, salt, and pepper; toss until the beef pieces are well coated.
2. Step 2: Heat olive oil in a 12” skillet over medium-high heat. Add half the beef in a single layer and sear for 4-5 minutes until a deep golden crust forms. Turn the beef to sear on at least one other side. Remove with a slotted spoon and transfer to the crockpot. Repeat with remaining beef.
3. Step 3: Add minced garlic to the skillet and sauté, stirring constantly, until fragrant, about 1 minute. Pour in the red wine to deglaze the skillet, scraping up browned bits and letting the wine stop bubbling, about 2-3 minutes. Pour the skillet liquids into the crockpot.
4. Step 4: Add onion, carrots, celery, potatoes, and diced tomatoes to the crockpot.
5. Step 5: Whisk beef broth with tomato paste and Worcestershire sauce. Pour into the crockpot. Season with Italian seasoning, then stir everything together. Nestle fresh thyme and bay leaves in the liquid.
6. Step 6: Cover and cook on high for 6 hours or low for 8 hours, until the beef is very tender and easily shred with a fork. During the last hour, add fresh green beans, stir, then cover and finish cooking.
7. Step 7: Taste the broth and adjust salt and pepper if needed. Ladle soup into bowls, garnish with fresh chopped parsley, and serve immediately.

Tips & Variations

• For added depth, substitute dry red wine with beef broth if preferred or to avoid alcohol.
• Fire-roasted diced tomatoes bring a smoky flavor but regular diced tomatoes also work well.
• To make this gluten-free, use a gluten-free flour blend instead of all-purpose flour.
• Add a pinch of red pepper flakes for a subtle heat twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave until warmed through. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef instead of chuck roast?

Yes, you can use other stew beef cuts like brisket or round roast, but chuck is preferred for its tenderness and marbling which enhances flavor after slow cooking.

Do I have to use a crockpot for this recipe?

No, you can adapt the recipe for a stovetop slow simmer, cooking for about 2 to 3 hours on low heat until the beef is tender, but a crockpot makes it hands-off and easy.

Crockpot Vegetable and Beef Soup Recipe

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4.4 from 546 reviews

This hearty Crockpot Vegetable and Beef Soup combines tender chuck roast with a medley of fresh vegetables in a flavorful beef broth enriched with red wine and aromatic herbs. Perfect for comforting meals, this slow-cooked soup delivers deep, savory flavors and melt-in-your-mouth beef with minimal hands-on time.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 6 hours (high) or 8 hours (low)
• Total Time: 6 hours 20 minutes (high) or 8 hours 20 minutes (low)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Seasoning

• 2 lb chuck roast (large fat deposits trimmed, divided into 1-2” pieces)
• ¼ cup all purpose flour
• 1 tsp kosher salt
• 1 tsp ground black pepper
• 3 tbsp olive oil
• 4 cloves garlic (minced)

Liquids and Broth

• 1 cup dry red wine
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce

Vegetables and Herbs

• 1 large vidalia onion (diced into 1” pieces)
• 3 medium carrots (peeled and sliced diagonally into 1” wide pieces)
• 2 stalks celery (peeled and sliced diagonally into 1” wide pieces)
• 2 large potatoes (diced into 1” pieces)
• 1 14.5-oz can diced tomatoes (fire roasted preferred)
• 1 tsp Italian seasoning
• 1 large sprig fresh thyme (or 1 tsp dried thyme)
• 2 bay leaves
• 1.5 cups chopped fresh green beans (about 6 ounces)

Instructions

1. Coat the Beef: Place the chuck roast pieces in a large bowl. Sprinkle with flour, kosher salt, and ground black pepper. Toss thoroughly to ensure each piece is evenly coated with the flour mixture to help develop a rich crust when seared.
2. Sear the Beef: Heat 3 tablespoons of olive oil in a 12-inch skillet over medium-high heat. Add half the beef pieces in a single layer. Sear for 4-5 minutes until a deep golden brown crust forms on one side, then turn to sear other sides. Remove seared beef with a slotted spoon and transfer to the crockpot. Repeat the searing process with the remaining beef pieces to lock in flavor.
3. Sauté Garlic and Deglaze Skillet: Add minced garlic to the skillet and sauté, stirring constantly, for about 1 minute until fragrant. Pour in red wine, scraping up the browned bits from the skillet bottom to deglaze. Continue cooking until the bits dissolve and the wine reduces slightly, about 2-3 minutes. Pour this flavorful liquid into the slow cooker.
4. Add Vegetables: To the slow cooker with the beef and wine liquid, add diced vidalia onion, sliced carrots, celery, diced potatoes, and the canned diced tomatoes. These vegetables provide texture and flavor base for the soup.
5. Mix Broth and Seasonings: Whisk together beef broth, tomato paste, and Worcestershire sauce until combined. Pour this mixture over the ingredients in the slow cooker. Sprinkle Italian seasoning over the top, then stir gently to combine everything well. Nestle the fresh thyme sprig and bay leaves into the broth for aromatic infusion.
6. Cook Soup Slowly: Cover the slow cooker and cook on high for 6 hours or on low for 8 hours, until the beef is very tender and easily shredded with a fork. During the last hour of cooking, stir in the chopped fresh green beans, cover, and allow them to cook until tender but still crisp.
7. Season and Serve: Once cooked, taste the broth and adjust salt and pepper as needed. Remove bay leaves and thyme sprig. Ladle soup into bowls, optionally garnish with fresh chopped parsley, and serve immediately for a warm, satisfying meal.

Notes

• Note 1: Coating the beef with flour before searing helps create a flavorful crust and thickens the soup slightly.
• Note 2: Use a dry red wine such as Cabernet Sauvignon or Merlot for optimal flavor. If preferred, substitute with additional beef broth.
• Note 3: Fire-roasted diced tomatoes add a subtle smoky flavor enhancing the soup depth.
• Storing: Refrigerate leftovers in an airtight container for up to 4 days.
• Freezing: This soup freezes well. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• For thicker soup, mash some potatoes or reduce cooking liquid by simmering after slow cooking.

Keywords: beef soup, crockpot soup, slow cooker beef stew, vegetable beef soup, hearty soup, comfort food