There’s something about coming home to a simmering pot of slow cooker beef soup that feels like a gentle welcome after a long day. The aroma drifts through the house, wrapping around you like a soft blanket. I remember one evening last fall when I almost forgot to set the timer—too distracted by a call from an old friend—and still, the soup turned out rich and tender, proof that this recipe has a forgiving, comforting nature. The beef melts into the broth, mingling with just-soft-enough carrots and potatoes that offer little bursts of sweetness. Steam rises in lazy swirls, and before you know it, your spoon is halfway to your mouth again. It’s the kind of dish that asks for nothing more than your patience and a cozy spot with a warm drink.
Why You’ll Love It
- This soup feels like a homemade hug, with tender beef and vegetables that soak up all the savory goodness.
- It’s simple — and that’s kind of the point. The slow cooker does the hard work while you go about your day.
- Leftovers only get better, making it a reliable go-to for easy lunches or dinners.
- While it’s hearty and filling, it isn’t overly heavy, so it works well even on days when you want comfort without feeling weighed down.
If you’re a little unsure about slow cookers, don’t worry. This recipe is pretty hands-off, and the results speak for themselves. Just set it and forget it, then come back to a bowl of warmth that’s waiting for you.
Print
Slow Cooker Beef Soup
- Total Time: 8 hours 20 minutes
- Yield: 6 1x
Description
A hearty and comforting slow cooker beef soup made with tender beef, vegetables, and savory broth. Perfect for a cozy meal any day of the week.
Ingredients
1.5 pounds beef stew meat, cut into 1-inch cubes
1 medium onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
2 medium potatoes, peeled and diced
1 (14.5-ounce) can diced tomatoes, undrained
6 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon black pepper
1 teaspoon salt
1 bay leaf
Instructions
Place the beef stew meat into the slow cooker.
Add the diced onion, minced garlic, sliced carrots, sliced celery, and diced potatoes to the slow cooker.
Pour in the can of diced tomatoes with their juice.
Pour the beef broth over the ingredients in the slow cooker.
Add the dried thyme, dried parsley, black pepper, salt, and bay leaf to the slow cooker.
Stir gently to combine all ingredients.
Cover the slow cooker with the lid and cook on low for 8 hours, or until the beef is tender and the vegetables are cooked through.
Remove the bay leaf before serving.
Ladle the soup into bowls and serve hot.
- Prep Time: 20 minutes
- Cook Time: 8 hours
Kitchen Notes
I usually use a standard slow cooker that holds around 6 quarts, which works perfectly for this recipe. When serving, a crusty bread or simple green salad pairs nicely—something fresh to contrast the rich soup. If you feel like switching things up, sometimes I add a splash of Worcestershire sauce or a sprinkle of fresh parsley right before serving, though I haven’t tested all these tweaks thoroughly. For a twist, you could swap out the beef broth for a more robust stock, or add a handful of frozen peas near the end of cooking for a pop of color and sweetness.
FAQ
Can I use another cut of beef? You can try, but stew meat works best for tenderness after slow cooking.
How thick is the soup? It’s more broth-based but thickened naturally by the soft potatoes and vegetables—perfect for ladling.
What if I’m short on time? This is definitely a slow cooker recipe, but if you’re in a pinch, pressure cookers can speed up the process, though I haven’t tested that version myself.
Ready to cozy up with a bowl of slow cooker beef soup? Save this recipe, share it with a friend who needs some comfort food, and get that slow cooker ready—you’re in for a treat.