This Slow Cooker Beef and Vegetable Soup combines carrots, mushrooms, and corn with chunks of beef for a delicious and filling meal that’s great for a chilly evening.
My family enjoys it, and it’s perfect for this time of year, which is why I’m republishing this recipe from six years ago.
My family likes corn added to a soup, and even though my husband is not a fan of mushrooms I gave it a shot anyway. Sometimes I cut them in slices that he can easily pick out of a recipe. But this time I cut them small hoping he wouldn’t notice. He did notice, but it’s mainly the texture he doesn’t like and so he didn’t mind the small pieces.
So in the end, my whole family enjoyed this recipe and I’ll be making it again for sure.
Beef & Vegetable Soup (Slow Cooker)
Ingredients
- 2 1/2 pounds beef stew meat
- 1/4 cup rice flour
- 1 teaspoon chili powder
- 1 medium onion, chopped
- 1/4 cup cooking oil
- 2 teaspoons dried oregano
- 1 1/2 cups sliced carrots (~4 medium)
- 1 1/2 cups chopped baby Bella mushrooms
- 1 can (16 ounces) whole kernel sweet corn, drained
- 1 quart (32 ounces) beef broth (be sure it is gluten free)
- salt & pepper to taste
Instructions
- In a large bowl or zip lock bag, toss together the stew meat, rice flour, and chili powder until the beef is coated.
- In a large skillet, heat the oil on high heat. Add the beef and onion. Keeping the heat high, brown the meat, stirring frequently.
- Turn off the heat and stir in the oregano.
- Place the carrots, mushrooms and corn in the bottom of your slow cooker. Add the beef and onions on top. Pour the broth over all.
- Cover and cook on low for 6-8 hours or high 4 hours or until the meat is tender.
- Add salt and pepper to taste.
Notes
You can make this grain free by omitting the rice flour or using tapioca or arrowroot starch and omitting the corn.You can skip browning the meat if you're short on time, but it's usually best to cook the onions a little if you want them soft.
Courses Soup
That soup looks fabulous, Linda. A classic. My husband would love your addition of mushrooms. 🙂 I like that you used your slow cooker, too. 😉
I’ve submitted two recipes to GAH before … I think. But, like you said, you are the hostess and there can’t be enough soup recipes IMHO!
Shirley
This looks oh so yummy! But, do you have a suggestion for a substitute for the mushrooms? We have two people in this house allergic to them. Thanks!
I can’t think of a good substitute for mushrooms. I would just leave them out. It will still be yummy.
I don’t think anyone will complain if you contribute a recipe too! It looks perfect for the weather we have here right now, cold and snowy.
Looks delicious! I especially like the chili powder. My husband would like it as is but with even better with some lima beans in there, too.
Would it work to add potatoes? I’ve never used them in anything in my slow cooker. I was thinking about making stew in the oven tomorrow, but this sounds like something slightly different to try. Thanks!
Yes, you could add potatoes. I use them in my slow cooker beef stew found here: http://glutenfreehomemaker.com/crockpot-beef-stew/
How long should you slow cook it if you don’t plan on browning the meat?
It would cook for the same amount of time.
Linda, How many people would this feed? I need to feed 12 hungry adults after a day of skiing and I’m trying to determine to double or triple the recipe. Thanks!
I think doubling would be enough. I would consider how much meat you want per person. Also, you can always add a little more beef or vegetables and a little more broth if it doesn’t look like quite enough. It’s not a hard and fast recipe.