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A close-up overhead view of hearty beef and bacon stew in a rustic bowl, highlighting the tender beef and vegetables in a savory broth.

Crockpot Beef and Bacon Soup (The Ultimate Comfort Meal)

This Crockpot Beef and Bacon Soup is the ultimate comfort food! An easy, set-it-and-forget-it recipe packed with tender beef, crispy bacon, and hearty vegetables, slow-cooked to perfection in a rich, savory broth. Perfect for a cozy family dinner.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 people
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef stew meat cut into 1-inch cubes
  • 8 oz thick-cut bacon chopped
  • 1 large onion chopped
  • 2 large carrots peeled and chopped
  • 2 stalks celery chopped
  • 1.5 lbs Yukon Gold potatoes cubed
  • 4 cloves garlic minced
  • 6 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 2 tbsp all-purpose flour
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste

Equipment

  • 1 Slow Cooker A 6-quart slow cooker is recommended.
  • 1 Large Skillet

Method
 

  1. Pat the beef stew meat dry and season with salt and pepper. In a large skillet over medium-high heat, cook the chopped bacon until crispy. Remove the bacon and set it aside, leaving the fat in the skillet.
  2. Add the beef to the skillet in a single layer (work in batches if necessary) and sear on all sides until well-browned. Transfer the seared beef to the crockpot.
  3. Add the chopped onion, carrots, and celery to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  4. Whisk in the tomato paste and flour, and cook for 1 minute. Gradually pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
  5. Pour the broth mixture over the beef in the crockpot. Add the cubed potatoes, thyme, and bay leaf. Stir to combine.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
  7. Remove the bay leaf. Stir in the reserved crispy bacon just before serving. Season with additional salt and pepper to taste.

Notes

For a thicker soup, mix 1 tbsp of cornstarch with 2 tbsp of cold water and stir it in during the last 30 minutes of cooking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.