Description
A nostalgic, hearty soup packed with tender beef, wholesome veggies, and a rich, slow-cooked broth—this is comfort food at its finest.
Ingredients
2 lbs chuck roast, cut into cubes
2 tbsp olive oil
1 onion, diced
3 carrots, sliced
3 celery stalks, chopped
2 medium potatoes, cubed
1 cup frozen mixed vegetables (corn, peas, green beans)
6 cups beef broth
2 bay leaves
Salt and pepper, to taste
Instructions
Brown the Beef:
In a large skillet, heat olive oil over medium-high. Sear beef cubes until browned on all sides, about 5–7 minutes. Transfer to a slow cooker or large soup pot.Sauté Aromatics (Optional):
In the same pan, sauté diced onion, carrots, and celery for 2–3 minutes for extra flavor.Assemble the Soup:
Add sautéed veggies, potatoes, frozen vegetables, and beef broth to the slow cooker. Drop in bay leaves, season with salt and pepper.Cook Low & Slow:
Slow cooker: Cook on low for 8 hours.
Stovetop: Simmer gently for 1.5–2 hours, covered.Finish & Serve:
Remove bay leaves, taste, and adjust seasoning. Ladle into bowls and serve hot with crusty bread or a fresh salad.
Notes
- Want a richer broth? Add 1 tbsp tomato paste and a splash of Worcestershire sauce.
- Beef tips: Chuck roast is ideal for flavor and tenderness after slow cooking.
- Freezer tip: Freeze in portions for up to 3 months for quick meals.
- Prep Time: 10 minutes
- Cook Time: 8 hours (slow cooker)
- Cuisine: American
Nutrition
- Calories: ~350
- Sodium: ~600mg
- Fat: ~18g
- Carbohydrates: ~20g
- Fiber: ~4g
- Protein: ~30g