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A hearty and comforting slow cooker soup featuring tender chuck roast, potatoes, carrots, corn, peas, and green beans in a rich, savory gravy-like beef broth. Perfect for cozy dinners and dipping with crusty French bread.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 2 pounds chuck roast
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon coarse ground black pepper, divided
  • 4 russet potatoes, peeled and diced
  • 3 carrots, peeled and diced
  • 1 cup green beans, diced
  • 1 cup corn
  • 3 garlic cloves, minced
  • 1 yellow onion, diced
  • 2 bay leaves
  • 3 tablespoons beef base (or beef stock)
  • 1/4 cup tomato paste
  • 5 cups water (or enough to cover ingredients by about 1/2 inch)
  • 1 cup frozen peas

Instructions

  1. Peel and dice potatoes and carrots, trim and dice green beans, mince garlic, dice the onion; pat chuck roast dry and season with half the kosher salt and half the black pepper.
  2. Heat vegetable oil in a heavy skillet or cast-iron over medium-high heat.
  3. Sear the chuck roast 5–6 minutes per side until a golden crust forms.
  4. Remove the beef, trim large pieces of fat, and cut the roast into approximately 2-inch chunks.
  5. Place the seared beef in the slow cooker and add the remaining kosher salt and black pepper, potatoes, carrots, green beans, corn, garlic, onion, bay leaves, beef base (or stock), and tomato paste.
  6. Pour about 5 cups water into the hot skillet and scrape up browned bits (deglaze), then pour that liquid into the slow cooker.
  7. Stir the slow cooker contents, cover, and cook on LOW for 8 hours (or on HIGH for 4–5 hours) until beef is tender and vegetables are cooked through.
  8. Five minutes before serving, stir in frozen peas, remove and discard the bay leaves, and adjust seasoning with additional salt and pepper if needed.

Notes

Searing the beef before slow cooking adds rich flavor and a crusty exterior., Beef base or a rich beef stock enhances the broth’s flavor., Frozen peas are added at the end to maintain bright color and fresh flavor., Use crusty French bread for dipping alongside the soup., Substitutions are possible such as stew meat instead of chuck roast, different potatoes (Yukon Gold, baby potatoes, or sweet potatoes), and use of fresh or frozen vegetables., This soup can be made in an Instant Pot by browning the beef using sauté, then cooking on high pressure for 35-45 minutes with natural release., To thicken the soup broth, simmer uncovered or stir in cornstarch mixed with cold water and cook until thickened., To reduce sodium, use low-sodium broth and adjust salt after cooking.

Nutrition

Find it online: https://margorecipes.com/hearty-comforting-stew-thats-easy-to-make/