Vegetable Beef Soup

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This slow cooker vegetable beef soup/ stew recipe is from my faithful red plaid Better Homes & Gardens cookbook. If you don’t have one, get one! It’s a staple for all the basics in cooking!! 

Vegetable Beef Soup [Slow Cooker/ Crockpot]


  • 1 lb boneless beef chuck pot roast, cut into bite size pieces
  • 1 Tbsp cooking oil
  • 4 C. water
  • 14.5 ounce can diced tomatoes, undrained
  • 2 C frozen mixed vegetables
  • 2 c frozen diced hash brown potatoes OR 2 medium potatoes peeled and chopped. I prefer the real deal.
  • 1 1-ounce packet of onion soup mix. (1/2 of a 2 ounce package) – haha that’s straight from the cookbook; this cookbook is perfect for beginners! 
  • 1 tsp instant beef bouillon granules
  • 1/8 tsp. black pepper – I just sprinkle some in. 
  • 1 clove minced garlic – I keep a large jar in the fridge on hand. #notimeforpeelingandchoppinggarlic


Brown meat pieces in hot oil in a large skillet. (Don’t need to cook all the way through.) Drain the fat. Place meat and remaining ingredients in a slow cooker. Cover & cook on low heat setting for 8-10 hours, or high for 4-5 hours. 

Note: I brown the meat & chop the veggies the night before if I only have 5 minutes in the morning to make dinner.

vegetable beef stew slow cooker in 5 minutes