Description
A hearty and comforting slow cooker beef soup packed with tender beef, vegetables, and rich flavors. Perfect for an easy and satisfying meal.
Ingredients
1.5 pounds beef chuck roast, cut into 1-inch cubes
1 medium onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
3 medium potatoes, peeled and diced
1 (14.5 ounces) can diced tomatoes, undrained
6 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil
2 tablespoons all-purpose flour
1/4 cup fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat.
Toss beef cubes with flour until evenly coated.
Add beef to the skillet and brown on all sides, about 5 minutes. Remove and set aside.
In the slow cooker, combine diced onion, minced garlic, sliced carrots, sliced celery, diced potatoes, and canned diced tomatoes with their juice.
Add browned beef to the slow cooker.
Pour beef broth over the ingredients in the slow cooker.
Add dried thyme, dried oregano, and bay leaf. Stir gently to combine.
Cover and cook on low for 8 hours, or until beef is tender and vegetables are cooked through.
Remove bay leaf and season soup with salt and black pepper to taste.
Ladle soup into bowls and garnish with chopped fresh parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours