Slow Cooker Beef Soup Recipe
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
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This information is per serving.
Saturated Fat2.4 g
Trans Fat1.1 g
Unsaturated Fat0.54 g
This is a great slow cooker beef soup recipe for cold winter days. With the addition of garlic, onions, and beef broth, it’s perfect for nourishing, comforting dishes.
What is the best cut of meat to use in a slow cooker?
The best cut of meat to use in a slow cooker is a bone-in cut of meat. The bone helps to impart flavor to the dish, and the collagen from the bones will help thicken the sauce as it cooks. Cut-up chicken thighs or drumsticks are a good choice for a slow cooker meal.
Can you add vegetables to a beef soup?
Yes, you can. Adding vegetables to a beef soup is a great way to stretch the dish and give it more flavor.
There’s no rule that says you have to only use one type of meat in your soup. You can use ground beef or ground chicken instead, or you can add both for an interesting flavor profile. Many soups are also made by adding vegetables like celery, carrots, onions, and potatoes to the broth before adding any other ingredients.
How long does it take to cook beef in a slow cooker?
Cooking the beef in a slow cooker is very easy if you have the right ingredients and recipe.
There are many steps to cooking beef, but one of the most important parts of this process is cooking it in a slow cooker. A slow cooker cooks food over a period of time at a reduced temperature, which allows for more tender and flavorful meat.
The amount of time that it takes to cook beef entirely depends on various factors such as cut size, type, and freshness; however, we can provide you with some handy tips for getting your meat to taste amazing every single time.
It takes approximately 10 hours for a 3-pound chuck roast or 2 hours for 1-inch cubes (approximately 2 pounds) to cook all the way through when placed in a 275°F oven.
Slow Cooker Beef Soup Recipe
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- 1 tablespoon canola oil
- 2 pounds (960 g) beef chuck roast
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 4 russet potatoes, peeled and diced
- 3 medium carrots, peeled and sliced
- 3 cloves garlic, peeled and minced
- 1 medium yellow onion, peeled and diced
- 2 bay leaves
- 5 cups (1.25 L) water
- chopped green onions, for garlich
In a large nonstick skillet, heat the canola oil over medium-high heat. Place the meat in a large bowl and season with half of the salt and black pepper. Transfer meat to the hot oil and sear for 5 minutes on each side.
Remove seared beef from the skillet and transfer it to the 6-quart (6 L) slow cooker. Add the rest of the seasoning, vegetables, and bay leaves.
Pour water into the skillet and scrape up any browned bits. Pour the water into the pot.
Cover the cooker and cook on low-heat setting for 8 hours, or until beef and vegetables are cooked through.
Turn off the cooker and open the lid. Stir the beef soup well. Ladle into soup bowls. Sprinkle with chopped green onions. Serve hot.