Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 3 large carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 1.5 lbs Yukon Gold potatoes, cubed
  • 1 cup frozen peas
  • 6 cups low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Place the cubed beef chuck, diced onions, garlic, carrots, celery, and potatoes into the slow cooker.
  2. Stir in the tomato paste, dried thyme, salt, and pepper. Note: Ensure the beef is lightly coated to distribute the seasoning.
  3. Pour in the beef broth and the diced tomatoes, including all the juices from the can.
  4. Cover the pot with the lid. Cook on Low for 7–8 hours or High for 4–5 hours.
  5. Check the beef until it is fork tender and yields easily. According to USDA guidance, beef roasts are safe at an internal temperature of 145°F, but for this soup, you want it much softer.
  6. Set a timer for the last 15 minutes of cooking.
  7. Stir in the frozen peas until they are bright green and heated through.
  8. Turn off the heat and remove the pot from the warmer.
  9. Stir in the fresh parsley and lemon juice until the broth looks glossy and smells bright.