Beef Stew Vegetable Soup

There’s something about the scent of slow cooked beef stew filling the kitchen – like, it just makes everything feel slower too, softer somehow. The way the beef melts down into tender, spoon-tender bites, how the carrots go sweet and soft, and potatoes soak up all the good stuff from the broth… It’s not fancy food, not at all, but it’s the sort of meal that feels like coming home, even if you’ve had a long, spinning sort of day. I don’t know, it’s honest food. It smells like a house with stories in the walls.

Why You’ll Crave It

• Rich, cozy flavors from slow simmering that practically hug you (no exaggeration)
• Simple ingredients – all pantry basics, nothing complicated or fussy
• The kind of dish that tastes even better the next day, which I love
• Perfect for meal prep, lazy Sundays, or feeding a few hungry people with very little effort

The first time I made this for my dad, he had three bowls before even speaking.

What You’ll Need

• 500g beef stew meat: cubed, something with a bit of marbling (chuck or brisket works beautifully)
• 4 carrots: peeled and sliced into thick coins, they’ll soften and sweeten the broth
• 3 potatoes: scrubbed and diced, I like Yukon golds here – they hold up better
• 1 onion: chopped roughly, nothing too fine – it’ll melt into the stew
• 2 cloves garlic: minced – or smashed if you’re feeling rustic
• 1 can (400g) diced tomatoes: juices included, for that slightly tangy, hearty base
• 500ml beef broth: preferably low-sodium so you can salt it just right
• 1 tsp dried thyme: earthy and subtle, enhances the beef beautifully
• 1 tsp paprika: adds warmth, not heat – smoked paprika is especially nice if you have it
• Salt and pepper: to taste, but season generously

Easy How-To

Start with the chopping

Cut everything – beef, veg, all of it – before you touch the slow cooker. Makes life easier, trust me. No mid-prep panic ’cause you forgot a potato.

Tumble it all in

Put everything into the slow cooker – meat at the bottom if you want to be traditional about layering. Veg on top. Doesn’t need to look pretty.

Add your broth and seasonings

Pour in the broth, then the can of tomatoes, then sprinkle in the thyme, paprika, and some salt and pepper. Stir gently so it’s all mixed around but don’t overthink it.

Lid on, heat low, and forget it

Set it to LOW for 6 to 8 hours. Honestly, I just check around hour 6. If the beef falls apart with a fork, you’re golden.

Give it a last-minute taste

Sometimes it needs a splash more salt or a bit of black pepper at the end. Taste and tweak as you like. It’s your stew.

Good to Know

• If your potatoes are soft but your beef isn’t — don’t panic. Just leave it be… the magic happens slowly.
• A splash of red wine or a tablespoon of tomato paste adds more depth if you’ve got it lying around.
• You really don’t have to brown the beef first. I promise. Purists will say otherwise, but… come on. It’s still delicious.

Serving Ideas

• Serve with crusty bread or a piece of buttered toast for dunking – you’ll want every drop.
• For something lighter, a bitter green salad helps balance the richness nicely.

Top Tricks

• Let it rest 15 minutes before serving – the flavors deepen, and it won’t burn your mouth.
• If it’s too thin at the end, mash a few potatoes right into the stew to thicken it naturally.

Frequently Asked Questions

Can I make this on the stove instead of a slow cooker?

You absolutely can. Use a heavy pot, bring everything to a simmer, then cover and cook on the lowest heat for about 2 to 3 hours, stirring now and then.

What if I don’t eat beef?

Try chunks of chicken thighs or even mushrooms and lentils. The base flavors still shine through and it’s wonderfully adaptable.

Should I peel the potatoes?

Up to you. I don’t — the skins add texture and you lose fewer nutrients. Plus, it’s less work, honestly.

How do I store leftovers?

Cool it completely, then store in an airtight container in the fridge for up to 3 or 4 days. It tastes amazing reheated.

Can I freeze this stew?

Yes! Let it cool, then freeze it in portions. Thaw and reheat gently on the stove, adding a bit more broth if it looks too thick.