Name: Knock Your Socks off Crock Pot Soup: Comforting & Delicious
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 2 lbs beef chuck, cut into 1-inch cubes; 3 carrots, sliced into rounds; 2 celery stalks, diced; 1 medium yellow onion, diced; 2 parsnips, peeled and sliced; 3 cloves garlic, minced; 6 cups beef broth; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 1 tsp dried thyme; 2 bay leaves; 1/2 cup fresh parsley, chopped; 2 tbsp olive oil; Salt and black pepper to taste

Description

A hearty and savory slow cooker soup featuring tender beef chuck and a medley of root vegetables in a rich, herb-infused broth.

Ingredients

Scale

2 lbs beef chuck, cut into 1-inch cubes
3 carrots, sliced into rounds
2 celery stalks, diced
1 medium yellow onion, diced
2 parsnips, peeled and sliced
3 cloves garlic, minced
6 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
2 bay leaves
1/2 cup fresh parsley, chopped
2 tbsp olive oil
Salt and black pepper to taste

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Instructions

Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes on all sides, then remove them and set aside.
In the same skillet, sauté the diced onion and celery for about 5 minutes until softened.
Pour a splash of beef broth into the skillet and scrape the browned bits from the bottom of the pan.
Transfer the browned beef, sautéed onions, and celery into the slow cooker.
Add the carrots, parsnips, minced garlic, and tomato paste to the pot.
Pour in the remaining beef broth and Worcestershire sauce.
Stir in the dried thyme and add the bay leaves on top.
Cover and cook on low for 7-8 hours or on high for 4-5 hours.
Remove the bay leaves and stir in the fresh parsley before serving.