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 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
4 large carrots, peeled and sliced
3 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 rosemary
1 bay leaf
1/2 teaspoon black pepper
1 teaspoon salt
1 cup frozen peas
2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes and brown on all sides, about 5-7 minutes.
Transfer browned beef to the slow cooker.
Add diced onion, minced garlic, sliced carrots, celery, and diced potatoes to the slow cooker.
Pour in diced tomatoes with their juice and beef broth.
Add dried thyme, dried rosemary, bay leaf, black pepper, and salt to the slow cooker. Stir to combine.
Cover and cook on low for 8 hours, or until beef is tender and vegetables are cooked through.
About 15 minutes before serving, stir in frozen peas.
Remove bay leaf and discard.
Stir in chopped fresh parsley.
Serve hot.
- Prep Time: 20 minutes
- Cook Time: 8 hours