Don’t skip the step of searing the beef! It only takes a few minutes, and it makes a huge difference in flavor.   The spinach and rosemary are optional, but I recommend both!


Slow Cooker Italian Vegetable Beef Soup

serves 6-8


2 pounds lean stew beef

1 28-ounce can diced, fire roasted tomatoes

1 32-ounce box beef broth

1 large onion, diced

1 pound small potatoes

1 pound carrots, sliced

¼ cup pesto

2 tablespoons Worcestershire sauce

1 tablespoon oregano

2 teaspoons salt

½ teaspoon pepper

2 cups fresh baby spinach (optional)

1 tablespoon chopped fresh rosemary (optional)


Sear stew beef on the stove in batches and place in slow cooker. Add the tomatoes, beef broth, onion, potatoes, carrots, pesto, Worcestershire, oregano, salt, and pepper.   Cook on low for 6-7 hours. Stir in spinach and rosemary (optional) right before serving.