Pro Tips for Best Results
For a deeper, richer broth, I sometimes add a tablespoon of tomato paste or a splash of Worcestershire sauce to the skillet when I’m browning the beef. Let it cook for a minute with the meat before draining. This little trick adds a wonderful layer of umami. I tested this three different ways, and browning the paste with the beef made the most noticeable difference.
If you’re sensitive to acidity from the tomatoes, add a pinch of sugar (about ½ teaspoon) to the slow cooker. It won’t make the soup sweet, but it will perfectly balance the tomatoes and create a smoother, more rounded flavor profile. It’s a small trick with a big impact.
Resist the urge to lift the lid frequently! Every time you do, you release heat and steam, which can significantly increase the cooking time. I set it and forget it until it’s time for that one mid-cook stir. Trust your crockpot—it knows what it’s doing.
Common Mistakes to Avoid
My first attempt failed because I added raw, un-browned ground beef directly to the crockpot. The soup was edible, but it lacked depth and had a bland, almost grainy texture. The quick browning step is non-negotiable for flavor and texture. Don’t skip it; it makes a huge difference.
Using water instead of beef broth will result in a very weak, unseasoned soup. The broth is essential for building the savory liquid base. If you’re in a pinch, you can use bouillon cubes dissolved in water, but a good quality boxed broth is my go-to for the best flavor.(See the next page below to continue…)