Tender beef, hearty potatoes, and colorful vegetables slowly simmer together in a rich, creamy broth to create the ultimate comfort-food soup. This easy slow cooker recipe is filling, cozy, and perfect for a chilly evening. Simply add most of the ingredients to the slow cooker, let it do the work, then finish with cream for a smooth and satisfying texture.
Ingredients
- 1½ lbs beef stew meat, cut into small chunks
- 4 cups beef broth
- 3 medium potatoes, peeled and cubed
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup frozen corn
- 1 cup frozen green beans
- 1 cup frozen peas
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup heavy cream or half-and-half
- 2 tablespoons butter
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
Optional Thickener
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For Serving
- Fresh parsley, chopped
- Crusty bread or dinner rolls
Instructions
1. Add the Ingredients
Place the beef stew meat, potatoes, carrots, celery, onion, garlic, corn, green beans, peas, and diced tomatoes with their juices into a large slow cooker.
2. Season the Soup
Pour in the beef broth and Worcestershire sauce.
Add the Italian seasoning, dried parsley, paprika, black pepper, and salt. Add the butter and gently stir everything together.
3. Slow Cook
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender and the vegetables are cooked through.
Cooking times can vary between slow cookers, so check that the beef is tender before proceeding.
4. Make It Creamy
About 20–30 minutes before serving, stir in the cream of mushroom soup and heavy cream or half-and-half.
Stir gently until the soup is smooth and creamy.
5. Thicken If Desired
For a thicker soup, whisk together the cornstarch and cold water in a small bowl until completely smooth.
Stir the mixture into the slow cooker.
Cover and cook for another 15–20 minutes, or until the soup has thickened to your preferred consistency.
6. Serve
Taste and adjust the salt and pepper if needed.
Ladle the hot soup into bowls and garnish with fresh parsley.
Serve with warm crusty bread or dinner rolls for a hearty and comforting meal.
Helpful Tips
- Add the dairy near the end: Adding the cream and cream of mushroom soup toward the end helps maintain a smooth texture and reduces the chance of the dairy separating during the long cooking time.
- Cut vegetables evenly: Similar-sized pieces cook more evenly.
- Don’t skip the Worcestershire sauce: It adds a savory depth that complements the beef beautifully.
- Use half-and-half for a lighter soup: Heavy cream creates a richer, more luxurious texture.
- Adjust the thickness: Add the cornstarch slurry only if you prefer a thicker, stew-like consistency.
Variations
You can substitute the beef with chuck roast cut into small pieces or use ground beef for a quicker variation. Mushrooms, zucchini, bell peppers, or spinach can also be added for extra vegetables.
For a richer flavor, brown the beef in a skillet before adding it to the slow cooker. This step is optional but adds an extra layer of savory flavor.
Storage
Allow leftovers to cool and refrigerate them in an airtight container for up to 3–4 days.
Reheat gently on the stovetop or in the microwave, stirring occasionally. If the soup becomes too thick after refrigeration, add a splash of beef broth or milk while reheating.
Prep Time: 20 minutes
Slow Cook Time: 7–8 hours on LOW or 4–5 hours on HIGH