I remember the first time I lifted the lid after eight hours of slow simmering. A cloud of savory, herby steam billowed out, carrying the rich scents of tender beef, earthy potatoes, and sweet onions. My kitchen smelled like the coziest day of the year. This soup is the ultimate in hands-off comfort food. Hearty chunks of potato and melt-in-your-mouth beef swim in a velvety, creamy broth that’s rich without being heavy. It’s a hug in a bowl that practically makes itself, and it’s become my winter-weeknight hero.
Why You’ll Love This Recipe
You will absolutely love this recipe because it transforms simple, affordable ingredients into a deeply satisfying, restaurant-quality soup with almost zero effort. The slow cooker does all the work, tenderizing the beef and melding the flavors into something magical. It’s incredibly forgiving, makes a large pot for leftovers, and that final swirl of cream makes it feel luxurious and special. It’s the perfect meal for a busy day when you want to come home to something warm, nourishing, and completely delicious.
Ingredients
- 1.5 lbs stew meat (beef chuck), cut into 1-inch pieces
- 1.5 lbs russet potatoes, peeled and diced into 1-inch cubes
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- 1 cup heavy cream or half-and-half
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
- 2 tablespoons chopped fresh parsley for garnish
Now, let’s talk ingredients. The stew meat is key—look for well-marbled beef chuck; the fat renders down and makes the broth incredibly rich. Don’t use a lean cut like sirloin, or it will be tough. For the potatoes, starchy russets are perfect. They break down a little to thicken the soup and hold their shape. Waxy potatoes like red potatoes can become gummy. The dried herbs are essential for that deep, savory flavor base. Rubbing them between your palms before adding wakes up their oils. And that heavy cream at the end? Don’t skip it; it transforms the broth from a thin soup to a luscious, creamy masterpiece.(See the next page below to continue…)