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Dump Beef Vegetable Soup
Melissa Hart

Dump Beef Vegetable Soup

Stew meat, potatoes, green beans, corn and tomatoes go in cold and come out as a brothy freezer-clearing soup. Chuck cubes can handle eight hours without browning, while lean steak would dry out. Cut potatoes to three-quarter-inch cubes so they finish alongside the beef.
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Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 2 pounds beef chuck stew meat
  • 1 1/2 pounds Yukon Gold potatoes cut into 3/4-inch cubes
  • 3 carrots sliced
  • 2 celery ribs sliced
  • 1 medium onion diced
  • 2 cups frozen cut green beans
  • 1 1/2 cups frozen corn
  • 1 can diced tomatoes 28 ounces
  • 6 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper

Method
 

  1. Put the cold beef, potatoes, carrots, celery, onion, green beans and corn in a 6-quart slow cooker.
  2. Add tomatoes, broth, Worcestershire, thyme, salt and pepper.
  3. Stir once so the meat is distributed below the broth line.
  4. Cover and cook on low for 8 to 8 1/2 hours without lifting the lid, until beef and potatoes are tender.
  5. At dinner, stir, taste for salt and serve.