Slow Cooker Beef Mushroom Soup

$- 1.5 lbs beef chuck, cut into 1-inch cubes - 8 oz cremini mushrooms, sliced - 1 medium onion, diced - 3 cloves garlic, minced - 2 cups carrots, sliced - 2 cups celery, diced The main ingredients for this soup give it a rich taste and hearty feel. The beef chuck adds depth. It becomes tender and flavorful when cooked slowly. The cremini mushrooms bring in earthy notes. They pair well with beef. The onion and garlic make the base aromatic. Carrots and celery add sweetness and crunch. - 4 cups beef broth - 2 tablespoons Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste The seasonings and broth turn simple ingredients into a feast. Beef broth is the heart of this dish. It gives a warm and savory base. Worcestershire sauce enhances the umami flavor. Thyme and rosemary bring herbal notes. Salt and pepper help balance all the tastes. - 2 tablespoons cornstarch for thickening - ¼ cup fresh parsley, chopped (for garnish) If you want a thicker soup, use cornstarch. Mix it with water and add it in the last half hour. Fresh parsley adds color and freshness. It makes the soup more appealing. Try these optional ingredients for a fun twist! Browning the Beef Cubes First, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1.5 lbs of beef chuck, cut into 1-inch cubes. Season the beef with salt and pepper. Brown the beef on all sides for about 5 to 7 minutes. This step adds great flavor! Transferring to the Slow Cooker Once browned, transfer the beef into your slow cooker. Make sure to scrape any bits from the skillet into the cooker. Those bits add even more taste. Cooking Onion and Garlic In the same skillet, add 1 medium diced onion and 3 cloves of minced garlic. Sauté them for about 3 minutes, until they are soft and fragrant. This brings out their sweetness. Adding to Slow Cooker After cooking, add the onion and garlic to the slow cooker with the beef. This mix will create a rich base for your soup. Mixing in the Other Vegetables Next, add 8 oz of sliced cremini mushrooms, 2 cups of sliced carrots, and 2 cups of diced celery to the slow cooker. These veggies add texture and flavor. Adding Broth and Seasonings Pour in 4 cups of beef broth. Then, add 2 tablespoons of Worcestershire sauce, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Stir everything together well. Low and High Cooking Settings Cover the slow cooker and set it to cook. You can choose low for 6 to 8 hours or high for 3 to 4 hours. Both methods work well! Checking for Tenderness After the cooking time, check if the beef is tender. It should be easy to pull apart with a fork. If not, let it cook a bit longer. Incorporating Cornstarch Mixture If you want a thicker soup, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl. Stir this mixture into the soup during the last 30 minutes of cooking. Adjusting Seasoning to Taste Before serving, taste the soup. Adjust the seasoning with more salt and pepper if needed. This step makes sure it’s just right. Ladling into Bowls When ready to serve, ladle the soup into bowls. It looks great and smells amazing! Garnishing with Parsley Finish by garnishing with ¼ cup of fresh chopped parsley. This adds a pop of color and freshness to your hearty soup. Enjoy! Choosing Quality Ingredients For great soup, start with good beef. I use 1.5 lbs of beef chuck. It has nice fat, which adds rich flavor. Next, select fresh cremini mushrooms. Their earthy taste makes the soup shine. Don't skip fresh vegetables. Use a medium onion, carrots, and celery. They add sweetness and depth. Proper Seasoning Techniques Season your beef well with salt and pepper before browning. This step locks in flavor. Use Worcestershire sauce and dried herbs, like thyme and rosemary. These ingredients bring warmth and aroma. Always taste your soup before serving. Adjust the salt and pepper if needed. Thickening Methods For a thicker soup, consider using cornstarch. Mix 2 tablespoons of cornstarch with cold water. Stir it in the soup during the last 30 minutes of cooking. This step adds a nice, hearty texture without making it too heavy. Adjusting Cooking Time Cooking time affects the soup's texture. For tender beef, cook on low for 6-8 hours. If short on time, high for 3-4 hours works too. Check for tenderness before serving. It should be fork-tender for the best bite. Slow Cooker Best Practices Always brown your beef first. This step adds flavor and color. Layer ingredients in the slow cooker. Start with beef, then add vegetables, and finish with broth. Don't lift the lid too often. This lets heat escape and can extend cooking time. Troubleshooting Common Issues If your soup is too salty, add more vegetables and broth. You can also add a bit of sugar to balance flavors. If it's too thin, stir in the cornstarch mixture. For a fresh finish, garnish with parsley just before serving. {{image_2}} You can switch up the protein in this soup. Try using chicken or pork for a lighter dish. Chicken breast works well, but be careful not to overcook it. For pork, use a shoulder cut for tenderness. If you want a vegetarian option, use hearty mushrooms and beans. Portobello mushrooms can mimic meat's texture. Add lentils or chickpeas for protein and fiber. These swaps give you a great taste without meat. You can play with spices to change the soup's flavor. Try adding paprika or cumin for warmth. A dash of cayenne can add heat if you like spice. Feel free to add different vegetables. Peas, bell peppers, or green beans can add color and taste. Just remember to chop them small so they cook evenly. This way, you can create a unique soup every time. For a creamy version, add dairy products like heavy cream. Stir it in during the last 30 minutes of cooking. This gives the soup a rich, smooth finish. If you want a non-dairy option, use coconut milk or cashew cream. These add creaminess without dairy. Just choose one that fits your diet. You'll enjoy a delicious soup, no matter your choice. To keep your soup fresh, use airtight containers. Glass containers work great. They are easy to clean and safe for the microwave. Plastic containers are also fine if they are BPA-free. Store your soup in the fridge for up to three days. You can reheat the soup in two ways. The microwave is quick and easy. Use a microwave-safe bowl and cover it slightly. Heat in short bursts and stir in between. The stovetop is another option. Pour the soup into a pot and heat over medium heat. Stir often to keep it from sticking. To maintain flavor, add a splash of broth or water. This helps if the soup thickened in storage. Taste and adjust seasoning again, if needed. To freeze the soup, let it cool first. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Label the bags with the date. You can freeze the soup for up to three months. When you’re ready to eat, thaw it in the fridge overnight. You can also use the microwave for quick thawing. Heat it gently on the stove after thawing. Stir well and check the flavor before serving. You can keep this soup in the fridge for about three to four days. Make sure to store it in a sealed container. This helps keep it fresh and tasty. After that, the flavors might fade. Always check for any off smells before eating. Yes, you can make this soup ahead of time. It actually tastes better after a day in the fridge. The flavors mix and deepen. Just let it cool before you store it. When ready to eat, reheat it gently on the stove or in the microwave. This soup pairs well with crusty bread or a light salad. You can also serve it over rice or noodles. These sides help soak up the rich broth. Add a sprinkle of fresh herbs for extra flavor. Using frozen beef is possible, but it needs extra time. Make sure to thaw it first for even cooking. If you cook it from frozen, add an extra hour to the cooking time. Always check that the beef is tender before serving. In this post, I shared how to make delicious Slow Cooker Beef Mushroom Soup. We discussed key ingredients like beef chuck, cremini mushrooms, and vegetables. You learned step-by-step instructions for preparing the beef, sautéing veggies, and combining everything. I also offered ways to enhance flavor and texture. Overall, this soup is easy and full of taste. Try it with different proteins or spices for fun twists. With simple tips, you can store leftovers and enjoy them later. I hope you create a great meal that warms your heart. Happy cooking!$

Slow Cooker Beef Mushroom Soup

Warm up this season with Hearty Slow Cooker Beef Mushroom Soup! This delicious recipe features tender beef, savory mushrooms, and wholesome vegetables, all simmered to perfection. Perfect for busy days, just brown the beef, add your ingredients to the slow cooker, and let it do the work! Click through for the full recipe and enjoy a cozy bowl tonight! #SlowCookerRecipes #BeefSoup #ComfortFood #HealthyRecipes

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Ingredients

1.5 lbs beef chuck, cut into 1-inch cubes

8 oz cremini mushrooms, sliced

1 medium onion, diced

3 cloves garlic, minced

4 cups beef broth

2 cups carrots, sliced

2 cups celery, diced

2 tablespoons Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 tablespoons olive oil

2 tablespoons cornstarch (optional, for thickening)

¼ cup fresh parsley, chopped (for garnish)

Instructions

Brown the Beef: In a large skillet, heat olive oil over medium-high heat. Add the beef cubes and season with salt and pepper. Brown the beef on all sides (about 5-7 minutes). Transfer the beef to the slow cooker.

Sauté Vegetables: In the same skillet, add the diced onion and minced garlic. Sauté until soft and fragrant (about 3 minutes). Add to the slow cooker.

Add Remaining Ingredients: Add the sliced cremini mushrooms, carrots, celery, beef broth, Worcestershire sauce, thyme, and rosemary to the slow cooker. Stir to combine all ingredients.

Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.

Thicken Soup (Optional): If you prefer a thicker soup, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl until smooth. Stir this mixture into the soup during the last 30 minutes of cooking.

Season to Taste: Before serving, taste and adjust seasoning with additional salt and pepper if needed.

Serve: Ladle the soup into bowls and garnish with fresh chopped parsley.

Prep Time: 20 minutes | Total Time: 8 hours | Servings: 6

- Enjoy this comforting soup with crusty bread or over a bed of rice for a satisfying meal!