Best Crockpot Beef and Potato Soup
Ingredients
- 1.5 –2 lbs 680–900 g beef chuck roast or stew beef, cut into 1-inch cubes
- 1 –2 tablespoons olive oil for searing, optional
- 3 –4 medium potatoes Yukon Gold or Russet, diced into 1/2-inch chunks (about 4 cups)
- 2 cups 200 g diced carrots
- 2 cups 200 g diced celery
- 1 large onion diced
- 2 –3 cloves garlic minced
- 4 –6 cups 960–1440 ml beef broth, low-sodium
- 2 –3 tablespoons tomato paste
- 1 –2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Optional: 1/2–1 cup 120–240 ml heavy cream, half-and-half, or sour cream (for richness)
- Optional: 2–3 tablespoons cornstarch mixed with 2–3 tablespoons cold water for thickening
- Optional garnish: chopped fresh parsley or chives
Instructions
- Sear beef (optional): In a large skillet, heat olive oil over medium-high heat. Pat beef cubes dry and season with salt and pepper. Sear in batches until browned on all sides (about 3–4 minutes per batch). This step adds depth but can be skipped for convenience.
- Layer in slow cooker: Transfer seared (or raw) beef to a 6-quart slow cooker. Add diced potatoes, carrots, celery, onion, and garlic.
- Add liquids and seasonings: Stir in beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Mix well.
- Cook: Cover and cook on low for 7–8 hours or on high for 4–5 hours. Beef should be fall-apart tender and potatoes soft.
- Remove bay leaf: Discard the bay leaf.
- Thicken (optional): If the soup is too thin, stir in cornstarch slurry and cook on high for 15–20 minutes until thickened. Alternatively, remove 1 cup of cooked potatoes, mash them, and stir back into the soup.
- Add cream (optional): Stir in heavy cream, half-and-half, or sour cream for richness. Taste and adjust seasoning with salt and pepper.
- Serve: Ladle into bowls and garnish with fresh parsley or chives if desired.
Notes
Beef cuts: Chuck roast yields the best texture. Stew beef is convenient. Ground beef (1–1.5 lbs, browned) works for a quicker version.
Potato choice: Yukon Golds hold their shape; Russets break down slightly to thicken the broth.
Vegetable variations: Add 1–2 cups of sliced mushrooms or 1/2 cup of pearl barley in the last 1–2 hours.
Spice adjustments: Add a pinch of cayenne, black pepper, or red pepper flakes for heat.
Instant Pot method: Use Sauté½½ to brown beef (optional). Add all ingredients, seal lid, and cook on high pressure for 35 minutes. Natural release for 10 minutes, then quick release.
Storage: Cool to room temperature within 2 hours. Refrigerate for up to 4 days.
Freezing: Freeze for up to 3 months. Thaw overnight before reheating.
Nutrition Information (per serving, based on 8 servings)
Calories: ~340 Total Fat: 14 g Saturated Fat: 6 g Cholesterol: 70 mg Sodium: ~580 mg Total Carbohydrates: 28 g Dietary Fiber: 4 g Sugars: 5 g Protein: 26 g Nutrition values are estimates and may vary based on ingredients used.
Calories: ~340 Total Fat: 14 g Saturated Fat: 6 g Cholesterol: 70 mg Sodium: ~580 mg Total Carbohydrates: 28 g Dietary Fiber: 4 g Sugars: 5 g Protein: 26 g Nutrition values are estimates and may vary based on ingredients used.