Crockpot vegetable beef soup

Name: Crockpot vegetable beef soup
Prep time: 20 min
Cook time: 490 min
Total time: 510 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 yellow onion, diced; 3 carrots, sliced; 2 stalks celery, sliced; 1 lb Yukon Gold potatoes, diced; 3 cloves garlic, minced; 1½ lb stew beef, cut into ¾-inch pieces; 1½ tsp salt; ½ tsp black pepper; 2 tbsp tomato paste; 5 cups beef broth; 1 can diced tomatoes, with the juice; 1 tsp Italian seasoning; 2 bay leaves; 2 cups frozen mixed vegetables

Chunks of beef simmer all day in a tomato broth until spoon-tender, then a handful of frozen vegetables goes in at the end.

510 min total
20 min hands-on
Anyone can make this
Serves 6
About $3.82 a serving
330 calories
Good the next day
Gluten-free
Dairy-free

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 6 servings.

1 yellow onion, diced
3 carrots, sliced
2 stalks celery, sliced
1 lb Yukon Gold potatoes, diced
3 cloves garlic, minced
1½ lb stew beef, cut into ¾-inch pieces
2 tbsp tomato paste
5 cups beef broth
1 can diced tomatoes, with the juice
2 cups frozen mixed vegetables

From your pantry

1½ tsp salt
½ tsp black pepper
1 tsp Italian seasoning
2 bay leaves

Each serving has about 330 calories, 30 g protein, 30 g carbs and 10 g fat, and costs about $3.82 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No yellow onions? White onions or red onions work.
No Yukon Gold potatoes? Russet potatoes or red potatoes work.
No stew beef? Chuck roast works.
No beef broth? Bone broth works.
No diced tomatoes? Crushed tomatoes work.
No frozen mixed vegetables? Frozen peas or frozen corn or frozen green beans work.

Steps

Tap an underlined word for a quick explanation.

the onion and potatoes, the carrots and celery, and the garlic. Cut any big pieces of beef into ¾-inch pieces.
the beef with the salt and pepper and put it in the slow cooker with the onion, carrots, celery, potatoes and garlic.
Whisk the tomato paste into the broth until smooth, then pour it in with the tomatoes, Italian seasoning and bay leaves.
Cover and cook on LOW for 8 hours, until the beef is tender enough to cut with a spoon.
Timer: 480 min
Dolly’s tip: Small pieces of beef get tender faster, which is why they’re cut smaller than for stew.
Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Stir in the frozen vegetables, cover and cook on HIGH for 20 to 30 minutes, until they’re hot.
Timer: 25 min
Pull out the bay leaves, taste for salt, and ladle into bowls.