Crockpot Vegetable and Beef Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
