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Cozy Crockpot Beef Vegetable Soup: Easy One-Pot Dinner

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This hearty, comforting beef vegetable soup is made entirely in the slow cooker with simple pantry staples. It’s a dump-and-go recipe that delivers tender, melt-in-your-mouth beef and a rich, savory broth, perfect for busy days or cold weather.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 4 cups low-sodium beef broth
  • 3 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 large yellow onion, diced
  • 3 large carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 1.5 lbs Yukon Gold or Russet potatoes, peeled and cubed
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Cut chuck roast into 1.5-inch cubes. Pat dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Working in batches, sear beef cubes on all sides until deeply browned. Transfer to slow cooker.
  3. Deglaze the skillet with 1/2 cup beef broth, scraping up brown bits. Pour into slow cooker.
  4. Add diced onion, chopped carrots, and chopped celery to the slow cooker.
  5. Add cubed potatoes, dried thyme, dried rosemary, and bay leaves.
  6. In a small bowl, whisk together tomato paste, Worcestershire sauce, and 1 cup beef broth until smooth. Pour into slow cooker along with remaining 3 cups beef broth. Stir well.
  7. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until beef is fork-tender.
  8. About 15-20 minutes before serving, stir in frozen peas and frozen corn. Let heat through.
  9. Remove bay leaves. Taste and adjust seasoning with salt and pepper. Serve hot.

Notes

Browning the beef is optional but highly recommended for deeper flavor. For a thicker soup, use only 3 cups of broth or add a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes. Add dairy like heavy cream or sour cream just before serving to avoid curdling. Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: crockpot beef vegetable soup, slow cooker beef soup, easy beef soup, one-pot dinner, comfort food, beef vegetable soup

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