This Crockpot vegetable beef soup has been a cold-weather champion in my house for years. I first put this together on a blustery November afternoon after rescuing a forgotten chuck roast from the back of the freezer and a handful of root vegetables from the pantry. The combination of slow-simmered lean beef, tender potatoes and parsnips, and a tomato-forward broth produced a meal that felt both indulgent and wholesome — the kind that invites everyone back for seconds and warms you from the inside out.

What makes this version special is the balance between rich, beefy depth and bright, everyday pantry ingredients. Browning the beef first builds a foundation of flavor, and finishing with peas keeps the dinner vibrant instead of mushy. I love that it’s mostly hands-off: ten minutes of prep in the morning, then the slow cooker does the rest while day-to-day life happens. When my family sits down to this, the room always gets a little quieter as everyone digs in and appreciates the simple comfort of a homemade bowl.

Ingredients

• Extra virgin olive oil (1 tablespoon): Use a mild, fruity olive oil for browning. It helps develop the crust on the beef without overpowering the final broth; I prefer Colavita or California-produced EVOO.
• Boneless chuck roast or beef stew meat (1 pound): Look for well-marbled chuck trimmed of excess fat. Cutting into 1-inch cubes encourages even browning and even cooking in the slow cooker.
• Kosher salt (2 teaspoons) and ground black pepper (1/4 teaspoon): Salt is divided between browning and slow cooking — seasoning in stages builds depth and prevents a flat-tasting broth.
• Low-sodium beef broth (3 to 4 cups): Use low-sodium so you can control seasoning. I recommend 3 cups to start for a hearty consistency and up to 4 cups if you like a looser soup.
• Yellow onion (1 small, diced): Adds savory sweetness; dice finely so it softens evenly during the initial pan step and melds into the broth.
• Garlic (2 cloves, minced): Fresh garlic adds a bright aromatic punch; avoid pre-minced jarred garlic for best flavor.
• Carrots (4 large, peeled and finely chopped): Choose firm carrots; finely chopping helps them cook through in the long, low heat.
• Yukon Gold potatoes (2 medium, peeled and diced): Their creamy texture holds up well to slow cooking without disintegrating into the broth.
• Parsnips (2 medium, peeled and diced): They provide a subtle sweet, nutty flavor that compliments the beef — a great counterpart to carrots.
• Celery (2 ribs, diced): Adds aromatic backbone and a little crunch if not overcooked.
• Diced tomatoes (1 can, 14.5 ounces): Look for a good-quality brand with minimal additives; they brighten the broth and add acidity.
• Tomato sauce (1 can, 8 ounces) and tomato paste (3 tablespoons): Tomato sauce rounds the texture, while tomato paste deepens richness; cook the paste briefly in the pan to remove rawness.
• Worcestershire sauce (1 tablespoon): Adds umami and a touch of tang; Lea & Perrins is the classic choice.
• Dried oregano (1 teaspoon) and smoked paprika (1/2 teaspoon): Oregano brings herbaceous warmth while smoked paprika contributes subtle smokiness.
• Granulated sugar (1/2 teaspoon): Balances tomato acidity for smooth flavor.
• Peas (1 cup, fresh or frozen): Stir in at the end to preserve color and texture.
• Chopped fresh parsley (optional): A bright garnish that livens each bowl.

Instructions

Brown the beef: Heat 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle the beef with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Add the cubes in a single layer and brown without crowding to develop a deep, caramelized crust — about 2 to 3 minutes per side. Transfer browned pieces to a 6-quart slow cooker. Sauté aromatics and deglaze: In the same pan, add the diced onion and cook until beginning to soften, about 3 minutes. Add minced garlic and cook 30 seconds. Pour in roughly 1/2 cup beef broth and use a wooden spoon to scrape up browned bits; let simmer 2 minutes until slightly reduced, then pour the pan mixture into the slow cooker. Add vegetables and liquids: Add carrots, diced potatoes, parsnips, celery, canned diced tomatoes (with juices), tomato sauce, tomato paste, Worcestershire, oregano, smoked paprika, 1/2 teaspoon sugar, remaining 1 teaspoon kosher salt, and 2 1/2 cups beef broth to the slow cooker. Stir to combine. Slow-cook: Cover and cook on low for 8 hours, or until beef is fork-tender and vegetables are soft. This long, gentle simmer allows connective tissue to break down and flavors to deepen. Finish and adjust: Stir in 1 cup peas and warm through for 3 to 5 minutes. If the soup is thicker than desired, add up to 1 cup additional beef broth until you reach your preferred consistency. Taste and adjust seasoning with salt and pepper before serving; garnish with chopped parsley.

Storage Tips

Store in airtight containers once fully cooled to preserve freshness. In the refrigerator, the soup will maintain quality for up to 4 days; to freeze, portion into meal-sized containers leaving headspace for expansion and freeze for up to 3 months. When reheating, gently warm on the stovetop over medium-low heat, adding a splash of broth if the liquid has thickened during storage. Microwave reheating works for single portions; cover loosely to prevent splatters and stir halfway through to heat evenly.

Ingredient Substitutions

If you don’t have chuck roast, lean stew meat or even short ribs can work — adjust fat drainage as needed. Swap Yukon Gold potatoes for red potatoes or russets, keeping in mind russets may break down a bit more. If you need wheat-free Worcestershire, look for a labeled gluten-free variety or substitute 1 tablespoon soy-free tamari plus 1/2 teaspoon apple cider vinegar. For a vegetarian version, replace beef with 1 1/2 cups cooked lentils and use vegetable broth; the texture will change but the hearthiness remains.

Serving Suggestions

Serve with crusty bread or warm biscuits to soak up the savory broth. A spoonful of Greek yogurt or a drizzle of high-quality olive oil on each bowl adds silkiness. Pair with a simple green salad dressed with lemon and oil to cut through the richness. For an autumn dinner, top bowls with shredded sharp cheddar or a few crushed, toasted pepitas for crunch.

Cultural Background

This style of vegetable and beef stew is rooted in rustic, resourceful cooking traditions where sturdy cuts of meat were simmered with seasonal roots and preserved pantry items. It resembles classic stews from American homesteads and northern European peasant cooking, where the slow-cook method tenderizes cheaper cuts while extracting nourishing flavors — making this a timeless comfort meal that evolved from practicality into dinner-table tradition.

Seasonal Adaptations

In spring swap parsnips for turnips or add spring peas and baby carrots. Summer versions benefit from fresh tomatoes and a handful of chopped green beans added late. In winter, double down on roots and consider adding a diced rutabaga for extra sweetness. For holiday meals, finish with fresh thyme and a splash of red wine added to the pan while deglazing for extra depth.

Meal Prep Tips

Assemble ingredients the night before in the slow cooker insert (except peas) and refrigerate. In the morning brown the beef and add it to the cooker, then start. For freezer meal prep, combine all dry and canned components in a resealable bag, label, and freeze; thaw overnight and add fresh broth before cooking. Portion into single-serve containers for grab-and-go lunches — the broth stays satisfying when reheated.

Final thought: this is the kind of satisfying, flexible dish that becomes part of your household rotation. It’s forgiving, full-flavored, and built for sharing. Make it your own by adjusting herbs, vegetables and finishing touches, and enjoy the simple pleasure of a slow-cooked meal that always feels like home.