Ingredients:

  • 2 lbs Beef Chuck Roast (trimmed, cut into 1-inch cubes)
  • 2 tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 2 Tbsp Olive Oil or Vegetable Oil
  • 1 medium Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 2 dried Bay Leaves
  • 1 Tbsp Worcestershire Sauce
  • 6 cups low-sodium Beef Broth
  • 1 can (14.5 oz) Canned Crushed Tomatoes
  • 3 medium Carrots, peeled and sliced 1/2-inch thick
  • 3 stalks Celery, sliced 1/2-inch thick
  • 5 lbs Yukon Gold or Russet Potatoes, peeled and diced 1-inch
  • 1 cup Frozen Green Beans
  • 1 cup Frozen Sweet Corn
  • 1/4 cup Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep the Beef: Pat the cubed beef dry with paper towels. Season generously with salt and pepper.
  2. Sear the Beef: Heat the oil in a large skillet over medium-high heat. Working in batches, sear the beef until deeply browned on all sides (approximately 2–3 minutes per batch). Transfer the seared beef to the slow cooker insert.
  3. Sauté Aromatics: Reduce the heat to medium. Add the diced onion and celery to the same skillet. Cook until softened, about 5 minutes. Add the minced garlic and dried thyme; cook for 1 minute until fragrant.
  4. Deglaze: Pour a small splash (about 1/2 cup) of the beef broth into the skillet. Scrape up all the browned bits (the fond) from the bottom of the pan.
  5. Combine Ingredients: Pour the sautéed aromatic mixture and the deglazing liquid over the beef in the slow cooker.
  6. Add Root Vegetables: Stir in the diced carrots, potatoes, Worcestershire sauce, crushed tomatoes, remaining beef broth, and bay leaves. Ensure the solids are submerged in the liquid.
  7. Cook: Cover the slow cooker. Cook on the LOW setting for 6–8 hours, or on HIGH for 3.5–4 hours, until the beef is fork-tender and the potatoes are easily pierced.
  8. Add Final Vegetables: About 45–60 minutes before serving, stir in the frozen green beans and frozen corn. This ensures they cook through without becoming mushy.
  9. Adjust Seasoning: Remove and discard the bay leaves. Taste the soup and adjust the seasoning with salt and pepper as needed. A dash of red wine vinegar can brighten the flavour if it tastes flat.
  10. Serve: Ladle into bowls and garnish generously with fresh chopped parsley.