Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This slow cooker beef and winter vegetable soup for cold winter nights
- Easy to Make: This recipe is incredibly simple to prepare, and can be ready to cook in just 20 minutes.
- Customizable: You can add your favorite winter vegetables to make the soup your own, and even customize the seasoning to your taste.
- Packed with Nutrients: This soup is a great way to get your daily dose of vegetables, and is packed with protein from the beef to keep you full and satisfied.
- Perfect for Meal Prep: This recipe makes a big batch of soup that's perfect for meal prep – simply portion it out into individual containers and freeze for up to 3 months.
- Comforting and Delicious: This soup is the perfect comfort food for cold winter nights – it's warm, comforting, and delicious, and is sure to become a family favorite.
- Slow Cooker Friendly: This recipe is perfect for the slow cooker, and can be cooked on low for 8 hours or on high for 4 hours.
- Make-Ahead Friendly: This recipe can be made ahead of time and refrigerated or frozen for later use, making it perfect for busy weeknights.
- Perfect for Large Groups: This recipe makes a big batch of soup that's perfect for large groups or families – simply double or triple the recipe as needed.
Ingredient Breakdown
The key ingredients in this recipe are the beef, winter vegetables, and broth. The beef provides protein and flavor, while the winter vegetables add natural sweetness and nutrients. The broth is the foundation of the soup, and provides moisture and flavor. When selecting the beef, look for a cut that's suitable for slow cooking, such as chuck or brisket. For the winter vegetables, choose a variety that's in season and at its peak freshness – some good options include carrots, potatoes, and parsnips. Finally, use a high-quality broth that's low in sodium and made with wholesome ingredients.
How to Make slow cooker beef and winter vegetable soup for cold winter nights
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and set it aside.
Reduce the heat to medium and add the onions to the skillet. Cook until they're softened and translucent, about 5 minutes.
Add the garlic, carrots, potatoes, and parsnips to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are slightly tender.
Add the broth and browned beef to the slow cooker. Stir to combine, then add the skillet mixture on top.
Cover the slow cooker and cook on low for 8 hours or on high for 4 hours.
Season the soup with salt and pepper to taste, then serve hot, garnished with fresh herbs if desired.
Tips for Perfect Results
The broth is the foundation of the soup, so choose a high-quality option that's low in sodium and made with wholesome ingredients.
Browning the beef properly is essential for developing the flavor of the soup. Make sure to cook it until it's nicely browned on all sides.
The vegetables should be tender but still crisp. Avoid overcooking them, as this can make the soup mushy and unappetizing.
Seasoning is essential for bringing out the flavors of the soup. Taste and adjust the seasoning as needed, adding more salt, pepper, or herbs to taste.
This recipe is a great base for experimenting with different vegetables. Try adding other winter vegetables, such as kale or spinach, to create a unique and delicious variation.
This soup is a great base for a meal. Try serving it with some crusty bread or a side salad for a filling and satisfying meal.
This soup freezes beautifully, making it a great option for meal prep. Simply portion it out into individual containers and freeze for up to 3 months.
When reheating the soup, make sure to heat it to an internal temperature of at least 165°F to ensure food safety.
Common Mistakes to Avoid
-
Not Browning the Beef Properly: Failing to brown the beef properly can result in a lack of flavor in the soup. Make sure to cook the beef until it's nicely browned on all sides.
Fix: Take the time to brown the beef properly, and make sure to cook it until it's nicely browned on all sides.
-
Overcooking the Vegetables: Overcooking the vegetables can make the soup mushy and unappetizing. Make sure to cook them until they're tender but still crisp.
Fix: Check the vegetables regularly while they're cooking, and remove them from the heat as soon as they're tender.
-
Not Seasoning to Taste: Failing to season the soup to taste can result in a lack of flavor. Make sure to taste and adjust the seasoning as needed.
Fix: Take the time to taste and adjust the seasoning as needed, adding more salt, pepper, or herbs to taste.
-
Not Freezing Properly: Failing to freeze the soup properly can result in a loss of flavor and texture. Make sure to portion it out into individual containers and freeze for up to 3 months.
Fix: Take the time to portion out the soup into individual containers and freeze for up to 3 months, making sure to label and date each container.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the soup a spicy kick.
Add some heavy cream or half-and-half to give the soup a rich and creamy texture.
Add some fresh herbs, such as parsley or thyme, to give the soup a bright and fresh flavor.
Add some diced potatoes and carrots to make the soup into a hearty stew.
Try using different types of protein, such as chicken or pork, to give the soup a unique flavor and texture.
Add some canned beans, such as kidney or black beans, to give the soup a boost of protein and fiber.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the soup to prevent bacterial growth.
The soup can be stored in the refrigerator for up to 5 days. Make sure to cool the soup to room temperature before refrigerating, and reheat it to an internal temperature of at least 165°F before serving.
The soup can be frozen for up to 3 months. Make sure to portion out the soup into individual containers, label and date each container, and freeze at 0°F or below. Reheat the soup to an internal temperature of at least 165°F before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this soup?
Yes! This soup freezes beautifully. Simply portion it out into individual containers, label and date each container, and freeze at 0°F or below. Reheat the soup to an internal temperature of at least 165°F before serving.
What type of beef is best for this recipe?
A tougher cut of beef, such as chuck or brisket, is best for this recipe. These cuts become tender and flavorful when cooked low and slow in the slow cooker.
Can I use different types of vegetables?
Yes! This recipe is a great base for experimenting with different vegetables. Try adding other winter vegetables, such as kale or spinach, to create a unique and delicious variation.
How do I reheat the soup?
To reheat the soup, simply place it in the microwave or on the stovetop and heat it to an internal temperature of at least 165°F. You can also reheat it in the slow cooker on low for 2-3 hours.
Can I make this recipe in a Dutch oven?
Yes! This recipe can be made in a Dutch oven on the stovetop or in the oven. Simply brown the beef and cook the vegetables in the Dutch oven, then add the broth and simmer until the soup is hot and the flavors have melded together.
Is this recipe gluten-free?
Yes! This recipe is gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to check the ingredients of the broth and any additional seasonings to ensure they are gluten-free.
Can I make this recipe in a pressure cooker?
Yes! This recipe can be made in a pressure cooker, such as an Instant Pot. Simply brown the beef and cook the vegetables, then add the broth and cook on high pressure for 30-40 minutes.
slow cooker beef and winter vegetable soup for cold winter nights
Ingredients
- 1 pound beef stew meat
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Prepare the ingredients. Chop the onion, carrots, and potatoes into bite-sized pieces. Mince the garlic and set aside.
- Step 2: Brown the beef. Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and set aside.
- Step 3: Cook the vegetables. Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Add the chopped carrots and potatoes and cook for an additional 5 minutes.
- Step 4: Add the garlic and thyme. Add the minced garlic and dried thyme to the skillet and cook for 1 minute, until fragrant.
- Step 5: Add the beef broth and diced tomatoes. Add the beef broth and diced tomatoes to the skillet, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
- Step 6: Add the browned beef and cook on low. Add the browned beef to the slow cooker and cook on low for 6 hours, or until the beef is tender and the vegetables are cooked through.
- Step 7: Season with salt and pepper. Season the soup with salt and pepper to taste, then serve hot.
- Step 8: Serve and enjoy. Ladle the soup into bowls and serve hot, garnished with fresh herbs if desired.
Recipe Notes
- You can also make this recipe on the stovetop. Simply brown the beef and cook the vegetables in a large pot, then add the beef broth and diced tomatoes and simmer for 30-40 minutes, or until the beef is tender.
- To make this recipe in a pressure cooker, brown the beef and cook the vegetables, then add the beef broth and diced tomatoes and cook for 20-30 minutes, or until the beef is tender.
- You can customize this recipe to your taste by adding other vegetables, such as diced bell peppers or sliced mushrooms.
- This recipe makes 6-8 servings. You can easily double or triple the recipe if you need to feed a larger crowd.
