Can I make vegetable beef soup in a slow cooker?

Absolutely. Brown the beef first (trust me, it’s worth the extra pan), then add everything to the slow cooker. Cook on low for 7–8 hours or high for 4–5 hours. Add peas and any delicate vegetables during the last 30 minutes.

What herbs work best for vegetable beef soup?

Thyme and bay leaves are classics for a reason they build depth without overpowering the vegetables. I sometimes toss in rosemary for an earthier edge or parsley right before serving for freshness.

Can I use ground beef instead of stew beef?

Yes. Ground beef cooks faster, making this soup weeknight-friendly. Brown it thoroughly, drain off excess fat, and then follow the rest of the recipe as written.

How do I make the broth richer?

Two tricks: brown the beef really well, and let the soup simmer a little longer. For an extra boost, add a splash of red wine, stout, or even a bit of balsamic vinegar.

Herb-Infused Vegetable Beef Soup – Cozy, Slow-Cooked Comfort

Description

This herb-infused vegetable beef soup is a hearty, slow-simmered comfort meal loaded with tender chunks of beef, fresh vegetables, and aromatic herbs in a rich, savory broth. Perfect for cozy dinners, meal prep, or sharing with family, this easy homemade soup delivers deep flavor with every spoonful.

Ingredients

Scale

1.5 tbsp olive oil , separated
500g/1 lb stewing beef , cut into 1.75cm / 2/3″ cubes (Note 1)
1/2 tsp salt and pepper
1 onion , chopped
3 garlic , minced (1 tbsp)
2 celery , cut into 0.8 cm / 1/3″ slices
3 carrots , cut into 0.5 cm / 1/5″ thick slices (halve larger ones)
4 tbsp flour
2 1/2 cups (625ml) beef broth/stock , low sodium
1 1/2 cups (375ml) dry red wine, Guinness beer or stout (Note 2)
1.5 cups (375ml) water
2 tbsp tomato paste
2 bay leaves
1 tsp thyme dried
1 cup frozen peas
2 potatoes (any), cut into 1.5cm / 2/3″ cubes

Buttery mushrooms (optional):

1 tbsp (15g) butter or oil
200g/ 6oz small mushrooms , quartered or halved

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Instructions

Heat oil in a large pot over medium-high heat. Brown beef on all sides; set aside.
In the same pot, sauté onion and garlic until fragrant.
Add carrots, celery, and tomato paste. Stir for 1 minute.
Pour in broth and water, scraping the bottom of the pot.
Return beef, add potatoes, thyme, bay leaves, and rosemary.
Bring to a boil, then reduce heat. Cover and simmer for 1–1½ hours until beef is tender.
Add peas in the last 5 minutes of cooking. Adjust seasoning.
Serve hot, garnished with fresh parsley if desired.

Notes

Chef’s Tip: Even better the next day! Store in the fridge for up to 5 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 1hour 50minutes
Category: Mains, Soups
Cuisine: Western

Nutrition

Calories: 419cal (21%)
Sugar: 6g (7%)
Sodium: 473mg (21%)
Fat: 19g (29%)
Saturated Fat: 7g (44%)
Carbohydrates: 32g (11%)
Fiber: 6g (25%)
Protein: 28g (56%)
Cholesterol: 75mg (25%)