Chunky Beef Soup
My son LOVES Campbell’s Chunky Beef soup. LOVES it. I have made him a ton of homemade soups but he won’t eat them (ouch, my heart). So I decided if I couldn’t beat them, I’d join them; I have made a homemade version of Chunky beef soup, almost identical to Campbell’s. The ultimate taste-tester (my son) approved and he ate the entire pot!
Serves 6 – 8
8 Cups sodium-reduced beef stock
454 g Beef, I went with sirloin tip, fat trimmed off and meat cubed
2 Carrots, cubed
2 Russet potatoes, peeled and cubed
1 Stalk of celery, diced
1 Small onion, diced
1 tbsp tomato paste
Salt
Pepper
½ Cup cornstarch
½ Cup cold water
Gravy browner (otherwise it won’t look like beef soup); to your preference
Add beef stock, beef, carrots, potatoes, celery, onion and tomato paste to your slow cooker; season with salt and pepper and mix well.
Set the temperature to low and cook for 8 hours.
Just before serving, whisk together the cornstarch and water until thin and there are no lumps and then add to the slow cooker, stir the soup until thickened.
Add the gravy browner and stir, repeat until you get the desired colour.
Notes:
- I added 20-25 dashes of the gravy browner.
- If the soup thickens too much you can add a cup of water to balance it out.
| Servings | Prep Time |
| 8 | 10 minutes |
| Cook Time |
| 8 hours |
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My son LOVES Campbell’s Chunky Beef soup. LOVES it. I have made him a ton of homemade soups but he won’t eat them (ouch, my heart). So I decided if I couldn’t beat them, I’d join them; I have made a homemade version of Chunky beef soup, almost identical to Campbell’s. The ultimate taste-tester (my son) approved and he ate the entire pot!
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- 8 cups sodium-reduced beef stock
- 454 g lean beef, I went with sirloin tip, fat trimmed off and meat cubed (1 pound)
- 2 carrots, cubed
- 2 russet potatoes, peeled and cubed
- 1 stalk of celery, diced
- 1 Small onion, diced
- 1 tbsp tomato paste
- (salted)
- pepper
- 1/2 cup cornstarch
- 1/2 cup cold water
- gravy browner (otherwise it won’t look like beef soup); to your preference
- Add beef stock, beef, carrots, potatoes, celery, onion and tomato paste to your slow cooker; season with salt and pepper and mix well.
- Set the temperature to low and cook for 8 hours.
- Just before serving, whisk together the cornstarch and water until thin and there are no lumps and then add to the slow cooker, stir the soup until thickened.
- Add the gravy browner and stir, repeat until you get the desired colour.
- I added 20-25 dashes of the gravy browner.
- If the soup thickens too much you can add a cup of water to balance it out.
Can you convert this recipe to an Instapot receipt?
Yes!
I’d add all the ingredients to the pot, minus the cornstarch and water mixture. Then I’d cover with the lid and lock it, ensuring the valve is set to sealing and then set the pot to manual for 45 minutes.
Then I’d do a quick release.
Whisk together the water and the cornstarch until completely smooth, it should look like white water.
Take the lid off the pot, set the pot back to sauté and when the liquid comes to a boil add in the cornstarch/water slurry; let it bubble until the sauce thickens.
Season and add gravy browner as you like 🙂