Crock Pot Beef and Mushroom Soup
Cozy up with a bowl of hearty Crock Pot Beef and Mushroom Soup, the ultimate comfort food perfect for chilly days. This slow-cooked recipe combines tender beef stew meat, earthy white mushrooms, and aromatic vegetables like carrots, celery, and onion in a rich, savory beef broth enhanced with fresh thyme and a touch of soy sauce for depth. With a prep time of just 20 minutes, the crock pot does all the work, slowly melding the flavors over hours to create a warm, satisfying dish. Perfectly seasoned and topped with a sprinkle of fresh parsley, this soup pairs beautifully with crusty bread for a complete, soul-soothing meal. Ideal for make-ahead dinners or meal prepping, this recipe is a must-try for lovers of hearty crock pot soups! Keywords: crock pot beef and mushroom soup, slow cooker soup, hearty comfort food, beef mushroom recipe.
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Recipe Information
Ingredients
- 1 pound Beef stew meat
- 2 tablespoons Olive oil
- 16 ounces White mushrooms
- 1 medium Yellow onion
- 3 cloves Garlic
- 6 cups Beef broth
- 3 medium Carrots
- 2 medium Celery stalks
- 3 sprigs Fresh thyme
- 2 Bay leaves
- 2 tablespoons Soy sauce
- 2 tablespoons All-purpose flour
- 1.5 teaspoons Salt
- 0.75 teaspoons Black pepper
- 2 tablespoons Parsley
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the beef stew meat with 1 teaspoon of salt and 1/2 teaspoon of black pepper, then brown it in batches in the skillet. Transfer the browned beef to the crock pot.
Wipe the skillet clean with a paper towel, add the remaining 1 tablespoon of olive oil, and sauté the chopped onion until translucent, about 3-4 minutes.
Add the minced garlic and cook for an additional 30 seconds. Sprinkle the flour over the onion and garlic mixture, stir well, and cook for another minute. Transfer this mixture to the crock pot.
Chop the mushrooms, carrots, and celery into bite-sized pieces and add them to the crock pot.
Pour in the beef broth and stir in the soy sauce, ensuring all ingredients are evenly combined.
Add the thyme sprigs and bay leaves to the crock pot.
Cover and cook on low for 7 hours or on high for 4 hours, until the beef is tender and the vegetables are fully cooked.
Remove the thyme sprigs and bay leaves from the soup and discard them.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Garnish each serving with freshly chopped parsley and serve hot with crusty bread or crackers, if desired.
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 10615 mg | 462% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 25.0 g | ||
| Protein | 157.8 g | 316% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 4912 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
