This savory soup is so simple to make thanks to the crockpot and it turns out so rich and flavorful! We loaded it with some of our favorite vegetables, but it's easy to mix and match to suit your tastes. Our recipe calls for stew meat to keep things easy, but you can swap in a chopped chuck roast or even ground beef if that's what you have on hand.
Heat a large skillet over high heat. Add the oil to the skillet.
Season the beef with the salt and pepper and then sear the meat, cooking in batches, until browned on all sides. Remove the beef to a crockpot.
Add the onions to the skillet and cook for 5 minutes or until translucent. Add the garlic and cook 30 seconds more. Remove to the crockpot.
Add all of the remaining ingredients aside from the peas and parsley to the crockpot and stir to combine.
Cover and cook on high for 4 hours or low for 8 hours.
Remove the lid and stir in the peas and parsley. The peas will quickly warm up in the hot soup.
Taste and add additional salt and pepper, if desired.
To make this lower in carbs, swap the potatoes for turnips and reduce or omit the carrots and peas. Leftovers will keep well in the fridge for up to 5 days or in the freezer for up to 3 months. The beef bouillon is optional, but does help make for a richer, more savory broth.