I love root vegetables and squash this time of year. What could be better then throwing a bunch of different winter veggies into a pot to simmer for hours? This recipe is simple and doesn’t have a ton of moving parts–except for your knife. It will be doing a lot of moving and chopping. I recommend a good sharp knife for the vegetables, especially when it comes to butternut squash. Squash is a notorious one for cuts especially if you’re using a dull knife. I like the simplicity of the flavors in this one–just a few herbs, garlic and Worcestershire to season the broth. The medley of vegetables all go so well together. I added a little flour to thicken up the broth but you can adjust that amount to your liking. I garnished each bowl with some fresh parsley and aged white cheddar. Some crusty french bread would be perfect for soaking up the broth too!
Slow Cooker Beef & Winter Vegetable Soup
- 2 tbsp butter
- 1 yellow onion chopped
- 4 celery stalks diced
- 4 carrots diced
- 3 leeks finely chopped
- 3 parsnips diced
- 2 rutabagas diced
- 1 small butternut squash diced
- 1 1/2 lbs. ground beef
- 6 cloves garlic minced
- 2 tbsp fresh sage
- 2 tbsp fresh rosemary
- 3 tbsp worcestershire
- 3/4 cup dry white wine
- 10 small red potatoes diced
- 2-3 tbsp flour
- 10 cups beef stock
- 1 bunch parsley chopped
- salt and pepper to taste
- aged white cheddar for garnish (optional)
Add butter to stock pot on medium high heat. Add the onions, celery, carrots, parsnips, rutabaga, leeks and butternut squash. Cook covered until softened, about 8 minutes.
Stir in the white wine, garlic, rosemary and sage. Cook uncovered for about 2-3 minutes.
In a separate saute pan, brown the beef and then transfer to a slow cooker.
Transfer the onion mixture to a 6 quart slow cooker.
Stir in the Worcestershire, red potatoes, beef stock, flour and parsley. Taste and adjust seasoning if necessary.
Cook 7-8 hours on low or 4-5 hours on high, or until the potatoes have softened.
Serve with extra parsley for garnish and white cheddar.