Slow Cooker Steak Soup
Warm up your kitchen and your soul with this hearty Slow Cooker Steak Soup—an easy yet flavorful one-pot meal perfect for cozy nights. Tender chunks of seared stew beef are slow-simmered with hearty vegetables like carrots, celery, and russet potatoes in a rich beef broth infused with bold flavors of garlic, Worcestershire sauce, and a blend of herbs. This all-day cooking method allows the flavors to meld beautifully, creating a robust and satisfying soup. Finished with a sprinkle of fresh parsley, this dish is ideal for meal prep or feeding a crowd, and pairs wonderfully with crusty bread for dipping. With minimal prep and maximum comfort, this slow cooker soup is your go-to recipe for a stress-free, comforting dinner. Keywords: slow cooker steak soup recipe, hearty beef soup, easy slow cooker meal, cozy soup recipes, one-pot meals.
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Recipe Information
Ingredients
- 1.5 pounds Stew beef (cut into 1-inch cubes)
- 3 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 medium Yellow onion (diced)
- 3 medium Carrots (sliced into rounds)
- 2 Celery stalks (sliced)
- 2 medium Russet potatoes (peeled and cubed)
- 4 cups Beef broth
- 14.5 ounces Diced tomatoes (canned)
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 3 Garlic cloves (minced)
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Bay leaf
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
In a large bowl, toss the stew beef with the flour to lightly coat the pieces.
Heat the olive oil in a large skillet over medium-high heat. Add the floured beef cubes in batches and sear on all sides until browned. Transfer the browned beef to the slow cooker.
In the same skillet, add the diced yellow onion and sauté for 2-3 minutes until softened. Add the garlic and cook for an additional minute. Transfer to the slow cooker.
To the slow cooker, add the carrots, celery, potatoes, beef broth, canned diced tomatoes (with their juice), tomato paste, Worcestershire sauce, thyme, oregano, salt, pepper, and bay leaf.
Stir everything together to combine. Cover the slow cooker with its lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is tender and the vegetables are cooked through.
Before serving, remove and discard the bay leaf. Taste the soup and adjust seasoning if needed.
Ladle the soup into bowls, garnish with fresh parsley, and serve warm with crusty bread or crackers, if desired.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.0 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1181 mg | 25% | |
*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.
