Savor the cozy, heartwarming flavors of this Crockpot Beef and Mushroom Soup. Packed with tender beef, earthy mushrooms, and a rich, savory broth, this slow-cooked recipe is perfect for chilly days or comforting meals anytime. Easy to prepare, it’s a fuss-free way to enjoy a gourmet-quality soup.
Recipe Tips and Tricks
- Browning the Beef: Sear the beef in a skillet before adding it to the crockpot to enhance flavor.
- Layer Ingredients Properly: Place heartier ingredients like beef and carrots on the bottom for even cooking.
- Boost Umami: Add a splash of soy sauce or Worcestershire sauce to amplify the savory flavors.
- Creamy Twist: Stir in heavy cream or sour cream at the end for a creamy variation.
- Timing Matters: Avoid overcooking mushrooms by adding them halfway through the cooking process.
Why You’ll Love This Recipe
This Crockpot Beef and Mushroom Soup is a game-changer for busy days. Its set-and-forget method lets you focus on other tasks while your kitchen fills with the mouthwatering aroma of simmering beef and mushrooms. The rich, savory broth is deeply satisfying, making it a hit with family and guests alike. Whether served as a starter or main course, this soup is hearty, nutritious, and endlessly customizable. Plus, it freezes beautifully, so you can enjoy it anytime!
Crockpot Beef and Mushroom Soup
Comforting Crockpot Beef and Mushroom Soup with tender beef, earthy mushrooms, and savory broth — perfect for cozy meals.
Ingredients
- 2 lbs stew beef, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 8 oz cremini mushrooms, sliced
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 cup water
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- Optional: 1/2 cup heavy cream or sour cream for a creamy version
Instructions
- Sear the Beef: Heat olive oil in a skillet over medium-high heat. Season beef with salt and pepper, then sear until browned on all sides. Transfer to the crockpot.
- Prepare Vegetables: Add onions, carrots, celery, mushrooms, and garlic to the crockpot.
- Mix the Broth: In a bowl, whisk together beef broth, water, tomato paste, Worcestershire sauce, thyme, and a pinch of salt. Pour over the beef and vegetables.
- Cook: Set the crockpot to low for 6-8 hours or high for 4-6 hours. Stir occasionally if possible.
- Add Cream (Optional): For a creamy soup, stir in heavy cream or sour cream 15 minutes before serving.
- Serve: Remove bay leaves, adjust seasoning, and ladle into bowls. Garnish with fresh herbs if desired.
Notes
- Ensure mushrooms are added halfway through cooking to maintain their texture.
- For a gluten-free option, check labels on broth and Worcestershire sauce.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 425Total Fat 21gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 10gCholesterol 173mgSodium 789mgCarbohydrates 8gFiber 2gSugar 4gProtein 53g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes
- Beef: Choose well-marbled stew beef or chuck roast for tender, juicy results.
- Mushrooms: Cremini, button, or a mix of wild mushrooms add layers of flavor. Clean gently with a damp cloth to avoid sogginess.
- Broth: Beef or mushroom broth works best. Opt for low-sodium varieties to control salt levels.
- Vegetables: Carrots, celery, and onions provide sweetness and texture. Dice them uniformly for even cooking.
- Herbs: Fresh thyme and bay leaves infuse the soup with aromatic depth. Remove before serving.
- Thickening Options: Cornstarch or flour can be used to thicken the soup if desired.
Variations and Substitutions
- Protein Options: Substitute beef with chicken thighs, ground turkey, or plant-based meat alternatives.
- Vegetarian Version: Omit the beef and use vegetable broth. Add lentils or beans for protein.
- Low-Carb: Replace carrots and potatoes with cauliflower and zucchini.
- Spices: Add paprika, garlic powder, or smoked salt for a unique twist.
- Grain Additions: Stir in cooked barley, rice, or quinoa for added texture and nutrition.
- Dairy-Free: Use coconut cream or omit creamy elements entirely for a dairy-free soup.
Storage Options
- Refrigeration: Store leftover soup in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop or in the microwave. Add a splash of broth if the soup thickens too much.
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