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Slow Cooker [or not] Beef Soup
with mushrooms

Active: 30 min Total: 5 hr 30 min
We're taking this classic, hearty soup and giving you the option to cook it all day in the slow cooker.
Smarts: Don't want to use the slow cooker? Not to worry. We've got you covered with stovetop instructions as well.


Beef and Mushroom Soup:
  • Carrots - 6 oz , chopped
  • Celery - 3 stalks , sliced
  • Onions, medium - 1 , chopped
  • Garlic - 3 cloves , chopped
  • Mushrooms, any button - 8 oz , quartered
  • Beef, stew meat - 1 1/2 lbs (usually sold pre-chopped or cube it yourself; sub boneless beef chuck roast, cubed)
  • Oil, cooking - 1 Tbsp
  • Tomato paste - 3 Tbsp
  • Thyme, dried - 1/2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Stock, beef - 5 cups
  • Bay leaves - 2
  • Lemon juice - 1/2 tsp
  • Parsley (opt) - for topping , chopped


  1. Carrots / Celery / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Mushrooms - Quarter mushrooms. (Can be done up to 3 days ahead)
  3. Dry and sear beef - Pat beef dry with paper towels. Season with some salt and pepper. Heat a skillet with oil over medium-high heat and add beef. Sear beef on all sides until deep golden brown, ~8 minutes total. (It doesn’t need to be cooked all the way through, but browning beef well will help to develop flavor and hold its shape while simmering.)
  4. Cook soup - Combine carrots, celery, onions, garlic, seared beef, tomato paste, dried thyme, red pepper flakes, mushrooms, stock, and bay leaves in the bowl of a slow cooker. Slow cook until beef is tender, 5 to 6 hours on low or 3 to 4 hours on high. If you want to leave this all day, cook the soup on low for 6 hours and then let the soup hold on the warm setting for up to 2 additional hours. (If you don’t want to use the slow cooker, saute the carrots, celery, onions, and garlic in some cooking oil in a Dutch oven. Add the beef, tomato paste, dried thyme, red pepper flakes, mushrooms, stock, and bay leaves. Simmer on low, covered until beef is tender, ~45 minutes.)

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  1. When you’re ready to serve, stir lemon juice into the soup. Remove and discard bay leaves. Taste and season with some more salt and pepper.
  2. Divide soup between bowls. Serve with some parsley over top (if you’d like). Enjoy!



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