Description
This recipe uses a simple, hearty combination of beef, vegetables, and pantry staples to create a rich, comforting soup. Here’s what you’ll need:
- 1 tablespoon oil
- 1 pound cubed beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 medium potatoes, peeled and cubed
- 1 cup green beans, cut into bite-sized pieces
- 1 can diced tomatoes
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
Understanding Each Ingredient’s Role
- Oil is used to sear the beef, helping develop a flavorful, browned crust before it goes into the slow cooker.
- Cubed beef forms the hearty, protein-rich base of the soup, becoming incredibly tender after hours of slow cooking. A cut like chuck roast, cut into cubes, works particularly well due to its marbling and connective tissue, which breaks down beautifully during the long cooking process.
- Onion and garlic build a savory aromatic base that’s essential to the overall depth of the soup.
- Carrots and celery add classic, hearty vegetable flavor and texture, softening beautifully over the long cooking time.
- Potatoes contribute heartiness and help make the soup even more filling and satisfying.
- Green beans add a fresh, slightly crisp-tender element that balances the richness of the beef and broth.
- Diced tomatoes add brightness and a touch of acidity that balances the richness of the beef.
- Beef broth forms the flavorful liquid base that everything simmers in, reinforcing the rich, meaty flavor throughout.
- Tomato paste adds concentrated tomato flavor and helps thicken the broth slightly.
- Dried thyme and parsley season the soup with warm, herby flavor that’s classic in beef and vegetable soups.
- Salt and black pepper season and balance all the other flavors.
- Bay leaf adds subtle herbal depth to the overall flavor of the broth.
Ingredients
This recipe involves a quick sear followed by hours of hands-off slow cooking, making it an easy, low-effort meal.
Step 1: Sear the Beef
Heat the oil in a large skillet over medium-high heat. Season the beef with a little salt and pepper, then sear until browned on all sides. This step is optional but highly recommended, as browning the beef before slow cooking develops significant depth of flavor that carries through the entire soup.
Step 2: Transfer to the Crockpot
Transfer the browned beef to the crockpot.
Step 3: Add the Vegetables
Add the diced onion, minced garlic, sliced carrots, sliced celery, cubed potatoes, green beans, and diced tomatoes to the crockpot with the beef.
Step 4: Add the Broth and Tomato Paste
Stir in the beef broth and tomato paste, making sure the tomato paste is well incorporated into the liquid.
Step 5: Season the Soup
Add the dried thyme, dried parsley, salt, black pepper, and bay leaf.
Step 6: Combine
Stir everything together until well combined, making sure the seasonings are evenly distributed throughout the pot.
Step 7: Slow Cook
Cover and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef and vegetables are tender.
Step 8: Remove the Bay Leaf and Adjust Seasoning
Remove the bay leaf before serving, and taste the soup, adjusting the seasoning with additional salt or pepper as needed.
Step 9: Serve
Serve the soup hot, with crusty bread or your favorite side.