The set-it-and-forget-it slow cook is only one of many reasons we love this Crockpot Vegetable Beef Soup. We also love that it's an easy dinner, chock full of veggies with lots of options for more. Sear the beef in a skillet before adding to your slow cooker to achieve the robust flavor of a stew, with none of the "stick to your ribs" heaviness.
2lbchuck roastlarge fat deposits trimmed, divided into 1-2” pieces
¼cupall purpose floursee note 1
1cupdry red winesee note 2
1largevidalia oniondiced into 1” pieces
3mediumcarrotspeeled and sliced into 1” wide slices on the diagonal
2stalkscelerypeeled and sliced into 1” wide slices on the diagonal
2largepotatoesdiced into 1” pieces
114.5-oz candiced tomatoesfire roasted preferred, see note 3
1large sprigfresh thymeor 1 tsp dried thyme
1.5cupschopped fresh green beansabout 6 ounces
Place the beef in a large bowl. Sprinkle with flour, salt, and pepper; toss until the beef is well coated.
Heat olive oil in a 12” skillet over medium high heat. Add half the beef and arrange in a single layer. Sear 4-5 minutes, until a deep golden brown crust forms. Turn the beef pieces with tongs and sear on at least one other side. Remove the beef with a slotted spoon and transfer to the crockpot. Repeat with the remaining pieces of beef.
Add the garlic to the skillet and saute, stirring constantly, until fragrant, about 1 minute. Pour in the red wine to deglaze the skillet, stirring constantly and scraping up the browned bits from the bottom of the skillet. Continue cooking until the bits are released and the wine stops bubbling, 2-3 minutes. Pour the skillet liquids into the slow cooker.
Place the onion, carrots, celery, potatoes, and canned tomatoes into the slow cooker.
Whisk the beef broth with the tomato paste and Worcestershire sauce; pour into the slow cooker. Season with the italian seasoning, then give everything a good stir. Nestle the fresh thyme and bay leaves into the liquid.
Cover and cook high six hours, or low 8 hours, or until the beef is very tender and easily shreds using the tines of a fork. In the last hour, add the fresh green beans, stir, then cover to finish cooking.
Taste the broth for seasoning and adjust with salt and pepper if needed. Ladle into bowls and garnish with fresh chopped parsley. Serve immediately. See notes for storing and freezing options.
Note 1. To make this recipe gluten free, substitute 2 tablespoons cornstarch in place of the all-purpose flour.Note 2. Substitute beef broth for the red wine if you'd like an alcohol-free recipe or if red wine isn't available.Note 3. Fire roasted tomatoes are slightly sweeter and have a more intense flavor. We prefer them for most soup and stew recipes, but regular canned tomatoes are a fine substitute.Note 4 - Freezing and Storing.
In the Fridge: Store leftovers in a tightly sealed container in the fridge for up to 4 days.
In the Freezer: Cool the soup, then portion into airtight containers and store in the freezer for 3-4 months. Defrost in the fridge overnight, or use the defrost setting on your microwave.
To Reheat: Reheat crockpot beef soup in a pot over medium heat until warmed through. Reheat single portions in the microwave in 30-second intervals, stirring in-between, until warmed through.