There’s something so incredibly comforting about a big bowl of beef stew, right? Especially when it’s chilly outside and you just want something warm and hearty. My absolute favorite way to make it is this Slow Cooker Beef Stew Soup. Seriously, it’s a lifesaver on busy weeknights! I toss everything in the morning, and by dinner time, the most amazing aroma is filling the house. It’s pure magic, and honestly, it’s become a go-to recipe for making me feel all cozy and taken care of, just like my grandma used to make.

Why You’ll Love This Slow Cooker Beef Stew Soup

This isn’t just another beef stew; it’s a Hug in a Bowl™!

Super Easy Prep: Seriously, you just chop a few things and dump them in. It’s practically foolproof!
Set It and Forget It: Your slow cooker does all the heavy lifting. Perfect for busy days.
Hearty & Comforting: Packed with tender beef, veggies, and a rich broth that’ll warm you right down to your toes.
Minimal Cleanup: One pot wonder? Almost! Just one slow cooker to wash up. Yes, please!
Incredible Flavor: The slow cooking just melds everything together into something truly spectacular.

Gather Your Ingredients for Slow Cooker Beef Stew Soup

Alright, let’s get down to what you’ll need for this glorious pot of comfort food. It’s pretty straightforward, and you might already have half of this stuff in your pantry! Trust me, using good quality ingredients makes all the difference.

2 pounds beef chuck roast, cut into 1-inch cubes (this cut gets super tender!)
1 tablespoon olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced (don’t skimp on the garlic, it’s key!)
6 cups beef broth (good quality makes a difference here!)
1 cup dry red wine (optional, but it really adds depth! Use something you’d drink.)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
1 pound potatoes, peeled and cubed (Yukon Golds or Russets work best)
1 cup frozen peas (these go in at the end so they stay bright green!)

See? Not too bad! Just gather these up, and we’re almost ready to get this party started in the slow cooker.

Step-by-Step Guide to Making Slow Cooker Beef Stew Soup

Okay, now for the fun part – actually making this amazing soup! It’s really honestly a breeze, especially once you get the hang of it. Trust me, the payoff is SO worth the few minutes of prep.

Searing the Beef for Maximum Flavor

First things first, we need to give that beautiful beef chuck roast some love. Pat it good and dry with a paper towel – this helps it brown up nicely instead of just steaming. Season it all over with salt and pepper. Now, grab a nice big skillet, add that tablespoon of olive oil, and get it nice and hot over medium-high heat. You want it hot enough that the beef sizzles as soon as it hits the pan! Sear those beef cubes on all sides until they’re beautifully browned. This step is crucial for developing that deep, rich flavor in your Slow Cooker Beef Stew Soup. Don’t overcrowd the pan; do it in batches if you have to. Once browned, carefully transfer all that lovely seared beef into your slow cooker. This is like the flavor foundation!

Building the Flavor Base

Don’t you dare wash that skillet yet! Those browned bits stuck to the bottom are pure gold. Add your chopped onion, carrots, and celery to the same skillet. Give them a good sauté for about 5 minutes, just until they start to soften a bit and pick up all those yummy beefy bits. Toss in your minced garlic and cook for another minute until it’s fragrant – careful not to burn it! Now, scrape all these softened veggies and garlic into the slow cooker with the beef. Pour in your beef broth and the red wine (if you’re using it – it really adds a fantastic layer of flavor!). Stir in the tomato paste until it’s mostly combined, then sprinkle in your dried thyme and rosemary, along with the initial salt and pepper. Give it all a good stir to make sure everything is cozy together. If you’re looking for ideas on other fantastic slow cooker recipes, check out this

Slow Cooker Chicken Stew Recipe

Slow Cooking to Perfection

Alright, it’s time for the magic to happen! Pop the lid on your slow cooker, and let it do its thing. You can cook this on low for about 6 to 8 hours, or if you’re in a bit of a hurry, you can speed things up by cooking it on high for 3 to 4 hours. Either way, you want that beef to be super tender. Once the beef is fall-apart tender, it’s time to add the potatoes. Stir them in, pop the lid back on, and let them cook for another 1 to 2 hours on low, until they’re nice and tender. In the last 15 minutes of cooking, toss in your frozen peas. They just need a few minutes to heat through and stay nice and bright. This makes your Slow Cooker Beef Stew Soup look and taste so fresh!

Tips for the Best Slow Cooker Beef Stew Soup

You know, making a great beef stew soup in the slow cooker is all about a few little tricks that really elevate it from good to absolutely amazing. I’ve tinkered with this recipe a LOT over the years, and these are the things I swear by!

First off, don’t skip the searing step! I know it feels like extra work, but browning the beef is where all that deep, rich flavor starts. It makes a world of difference, trust me. For the veggies, I like to chop them pretty uniformly so they cook evenly. And if you’re a thicker stew person, the cornstarch trick in my notes is pure gold – it gives it that perfect restaurant-style consistency without making it gloopy. If you’re curious about other slow cooker favorites, you HAVE to check out this Best Slow Cooker Beef Stew Recipe – it’s another winner!

Ingredient Notes and Substitution Ideas

Sometimes you might be missing an ingredient or have a dietary need, and that’s totally okay! Let’s talk about a couple of things.

That red wine? If you’re not a wine drinker or just don’t have it, you can skip it or swirl in an extra cup of beef broth. For a little tang, a splash of balsamic vinegar can also work wonders, just add it towards the end. And if you want to keep this vegetarian or vegan, swap the beef chuck roast for hearty mushrooms like cremini or portobello, and use vegetable broth instead of beef. Delicious either way!

Serving and Storage Suggestions

This Slow Cooker Beef Stew Soup is absolutely divine on its own, but oh boy, does it get even better with the right company! I absolutely adore serving it with some warm, crusty crusty dinner rolls for dipping – you know, to get every last drop of that amazing broth. A simple, fresh Caesar salad on the side is also fantastic for a little contrast.

Now, if you happen to have any leftovers (which is rare in my house!), they store like a dream. Just pop them into an airtight container and pop it in the fridge for up to 3-4 days. To reheat, just gently warm it up on the stovetop over medium-low heat, giving it a stir now and then, or you can even pop a bowl in the microwave. It tastes just as good, if not better, the next day!

Frequently Asked Questions about Slow Cooker Beef Stew Soup

Can I make this beef stew soup vegetarian?

Oh, absolutely! To make this a fantastic vegetarian option, just swap out the beef chuck roast for hearty mushrooms like cremini or portobello, cut into chunks. And instead of beef broth, use a good quality vegetable broth. It’s still wonderfully rich and satisfying!

How can I thicken my slow cooker beef stew soup?

If you like a thicker consistency, don’t worry! The easiest way is to mix about 2 tablespoons of cornstarch with an equal amount of cold water to make a slurry. Stir this into the stew during the last 30 minutes of cooking. It’ll thicken up beautifully!

What is the best cut of beef for slow cooker beef stew soup?

For this slow cooker beef stew soup, you really can’t beat beef chuck roast. It has just the right amount of connective tissue and marbling, which breaks down during the long, slow cooking time to become incredibly tender and flavorful. It’s perfect for stews!

Nutritional Information (Estimated)

Here’s a general idea of what you’re getting in each hefty serving of this Slow Cooker Beef Stew Soup. Keep in mind that these numbers are estimates and can change a bit depending on the exact ingredients and brands you use. It’s pretty hearty and packed with goodness!

Serving Size: 1.5 cups
Calories: 450
Fat: 20g
Saturated Fat: 8g
Carbohydrates: 35g
Fiber: 5g
Sugar: 8g
Protein: 30g
Cholesterol: 100mg
Sodium: 700mg

Share Your Slow Cooker Beef Stew Soup Creations!

Okay, now that you’ve hopefully made a batch of this amazing Slow Cooker Beef Stew Soup, I’d LOVE to hear all about it! Did you love it? Did it become a new family favorite? Leave a comment below and tell me your thoughts, or even better, snapped a pic? Share it on social media and tag me – I can’t wait to see your culinary masterpieces!

Slow Cooker Beef Stew Soup

Author: habibarecipes
Total Time: 8 hours 20 min
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A hearty and flavorful beef stew soup made easily in your slow cooker.

Ingredients

Scale

2 pounds beef chuck roast, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
6 cups beef broth
1 cup dry red wine (optional)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound potatoes, peeled and cubed
1 cup frozen peas

Instructions

Pat the beef dry and season with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear beef on all sides until browned. Transfer beef to the slow cooker.
Add onion, carrots, celery, and garlic to the skillet. Cook until softened, about 5 minutes.
Add the cooked vegetables to the slow cooker.
Pour in beef broth and red wine (if using). Stir in tomato paste, thyme, and rosemary.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until beef is tender.
Add potatoes to the slow cooker and cook for another 1-2 hours on low, or until tender.
Stir in frozen peas during the last 15 minutes of cooking.
Adjust seasoning to taste before serving.

Notes

For a thicker stew, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 30 minutes of cooking.
Serve hot with crusty bread.

Prep Time: 20 min
Cook Time: 8 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 450
Sugar: 8g
Sodium: 700mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 30g
Cholesterol: 100mg

Keywords: slow cooker, beef stew, soup, comfort food, hearty, easy recipe

Amazing Slow Cooker Beef Stew Soup: 1 Hug