This is the tastiest soup I’ve had in a long time, and it’s incredibly easy to prepare with a slow cooker!

 Directions

1. Place beef, potatoes, carrots, onion, and garlic in the slow cooker.

2. Whisk together broth, tomato paste, thyme, salt, and pepper. Pour over the ingredients in the slow cooker.

3. Cover and cook on low for 8–10 hours, until beef is tender and potatoes are soft.

4. About 15 minutes before serving, sprinkle cheddar cheese over the top and let it melt into the stew.

5. Garnish with fresh parsley and serve hot.

 Tips & Variations

• Sweet Add-In: Stir in 1 cup of sweet corn or peas during the last hour.

• Picky Eaters: Blend a portion of the cooked vegetables into the broth for a smoother, kid-friendly texture.

• Gluten-Free: Use certified gluten-free beef broth. Thicken, if desired, with a gluten-free flour slurry.

• Extra Heat: Add a pinch of red pepper flakes with the thyme.

• Herb Refresh: Swap thyme for rosemary or a bay leaf during cooking.

• Chowder-Style: During the last 30 minutes, mix in ½ cup of cream and thicken with a cornstarch slurry.

Enjoy the warmth—both in your kitchen and around the table.