In the heart of the Midwest, where the winters are long and the fields stretch as far as the eye can see, a pot of hearty beef and vegetable soup has always been a staple in farm kitchens. This recipe has been passed down through generations, warming the hearts and homes of many. It's a dish that brings back memories of family gatherings around the kitchen table, with the aroma of simmering beef and fresh vegetables filling the air. This slow cooker version allows you to enjoy those nostalgic flavors with the ease of modern convenience, perfect for busy days when you still crave a taste of home.
This hearty beef and vegetable soup pairs beautifully with a slice of crusty homemade bread or a warm, buttery biscuit. For a true Midwestern experience, serve it alongside a simple green salad with a tangy vinaigrette. And don't forget a dollop of sour cream or a sprinkle of fresh parsley on top to add a touch of freshness and color.
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Slow Cooker Hearty Beef and Vegetable Soup
Servings: 6-8 servings
Ingredients
2 pounds beef stew meat, cut into 1-inch cubes
1 tablespoon vegetable oil
4 cups beef broth
1 cup water
1 can (14.5 ounces) diced tomatoes, undrained
4 carrots, sliced
3 potatoes, peeled and cubed
2 stalks celery, sliced
1 onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 bay leaf
1 cup frozen peas
1 tablespoon vegetable oil
4 cups beef broth
1 cup water
1 can (14.5 ounces) diced tomatoes, undrained
4 carrots, sliced
3 potatoes, peeled and cubed
2 stalks celery, sliced
1 onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 bay leaf
1 cup frozen peas
Directions
1. In a large skillet, heat the vegetable oil over medium-high heat. Add the beef stew meat and brown on all sides.
2. Transfer the browned beef to a slow cooker.
3. Add the beef broth, water, diced tomatoes, carrots, potatoes, celery, onion, and garlic to the slow cooker.
4. Stir in the salt, black pepper, thyme, and bay leaf.
5. Cover and cook on low for 8-10 hours or until the beef is tender and the vegetables are cooked through.
6. About 30 minutes before serving, stir in the frozen peas.
7. Remove the bay leaf before serving and enjoy your hearty soup.
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Variations & Tips
For a bit of a kick, you can add a pinch of red pepper flakes or a dash of hot sauce. If you prefer a thicker soup, mix a tablespoon of cornstarch with cold water and stir it into the soup during the last hour of cooking. You can also substitute sweet potatoes for regular potatoes for a slightly sweeter flavor. For a more robust taste, try adding a splash of red wine or Worcestershire sauce to the broth.