About 30 minutes before serving, I ladle out about a cup of the hot broth into a small bowl and whisk it with the heavy cream. This tempers the cream and prevents it from curdling when I add it to the hot soup. I stir this mixture back into the crockpot. To thicken the soup to a creamy consistency, I give my cornstarch slurry a final stir and pour it in, stirring gently. I let the soup cook on HIGH for the final 30 minutes, uncovered, to allow it to thicken and the flavors to intensify one last time before serving.
Pro Tips for Best Results
For the richest flavor, I sometimes add a tablespoon of tomato paste to the skillet after searing the beef. I let it cook for a minute before deglazing. It adds a subtle depth and umami that rounds out the soup beautifully. I tested this three different ways, and the tomato paste version had the most complex, restaurant-style flavor.
If you’re short on time, you can skip the searing step and add the raw beef directly to the slow cooker. The soup will still be good, but it will lack that deep, caramelized base flavor. If you do skip it, consider browning the onions in the skillet first and adding them for a flavor boost.
To prevent the cream from separating, always temper it with hot broth before adding it to the crockpot. Pouring cold cream directly into the hot soup can cause it to curdle. Taking this extra 60-second step ensures a silky, smooth, velvety broth.
Common Mistakes to Avoid
My first batch was disappointingly greasy because I didn’t trim any excess fat from the stew meat and didn’t pat it dry before searing. Patting the beef dry is non-negotiable for a proper sear, and a quick trim of large fat chunks will give you a cleaner, more luxurious soup.(See the next page below to continue…)