Description
This nourishing, hands-off beef vegetable soup is perfect for busy weeknights. By using a slow-braising method, the lean beef chuck becomes tender and flavorful, while the aromatic vegetables maintain their integrity. This classic dish is a wholesome, balanced meal that develops deep, savory notes through a long, steady cook time, making it an ideal staple for healthy meal prep throughout the week.
Ingredients
2 lbs Beef chuck, cut into 1-inch cubes
2 tbsp Extra virgin olive oil
4 cloves Garlic, minced
1 large Yellow onion, diced
3 medium Yukon Gold potatoes, chopped
3 large Carrots, sliced into coins
6 cups Low-sodium beef broth
1 tsp Sweet paprika
0.5 tsp Cumin
Salt and black pepper to taste
Instructions
Heat olive oil in a heavy-bottomed skillet over medium-high heat.
Sear beef cubes in batches until a deep brown crust forms, then transfer to the slow cooker.
Sauté diced onions in the skillet for five minutes until translucent.
Add garlic, paprika, and cumin; cook for one minute until fragrant.
Transfer the onion mixture to the slow cooker.
Add potatoes, carrots, and beef broth to the slow cooker.
Cover and cook on low for 8 hours.
Season with salt and pepper to taste before serving.
Notes
Ensure you sear the beef in batches to avoid crowding the pan, which ensures proper browning. Staggering the timing of vegetables if they are small ensures they yield the perfect texture.
- Prep Time: 20
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American Comfort
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg