Slow-cooker beef and vegetable soup

  • 0:10 Prep
  • 6:45 Cook
  • 4 Servings 
  • Capable cooks

Contains Low carb , High protein , High fibre and soy.

Pop a few ingredients in your slow cooker and come back later to a no-fuss beef and vegetable soup. Easy!


  • 1 tablespoon olive oil
  • 750g beef chuck steak, cut into 2cm pieces
  • 1 medium brown onion, chopped
  • 1 garlic clove, crushed
  • 2 medium carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 1 small swede, peeled, chopped
  • 4 cups beef style liquid stock
  • 400g can diced tomatoes
  • 1 sprig fresh thyme
  • 400g can borlotti beans, drained, rinsed crusty bread, to serve


  • Step 1. Heat oil in a saucepan over medium-high heat. Cook beef, in batches, stirring, for 3 minutes or until browned. Transfer to a bowl. Add onion to pan. Cook, stirring, for 4 minutes or until softened. Add garlic, carrot, celery and swede. Cook, stirring, for 3 minutes or until combined and heated through.
  • Step 2. Transfer mixture to the bowl of a 5 litre slow-cooker. Add beef, stock, tomato and thyme. Cover. Turn slow-cooker on low. Cook for 6 hours or until beef is tender.
  • Step 3. Stir in beans. Season with salt and pepper. Cook, covered, for 30 minutes or until beans are heated through. Serve with bread.

Categories: Recipes

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