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Old-Fashioned Crockpot Beef and Bean Soup

Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6

Ingredients
  

  • 1.5 lbs beef chuck roast or stew meat cut into 1-inch cubes
  • 2 tbsp olive oil divided
  • 1 large yellow onion diced
  • 3 medium carrots peeled and sliced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 6 cups beef broth low sodium
  • 2 cans Great Northern or Cannellini beans 15 oz each, drained and rinsed
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary crushed
  • 2 whole bay leaves
  • 1 tsp salt to taste
  • 0.5 tsp black pepper freshly cracked
  • 1 tbsp fresh parsley chopped, for garnish

Instructions
 

  • Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef in batches and sear until browned on all sides. Transfer the browned beef to the slow cooker.
  • Add the remaining 1 tablespoon of olive oil to the same skillet. Add the onion, carrots, and celery. Sauté for 3-4 minutes until slightly softened. Add the garlic and cook for another minute until fragrant.
  • Stir in the tomato paste and cook for 1 minute to deepen the flavor. Pour in a splash of the beef broth to deglaze the pan, scraping up any browned bits from the bottom.
  • Transfer the vegetable mixture and pan juices to the slow cooker.
  • Add the drained beans, remaining beef broth, thyme, rosemary, and bay leaves to the slow cooker. Stir gently to combine.
  • Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is tender.
  • Remove the bay leaves. Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley before serving.