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Creamy Beef and Wild Rice Soup

This creamy beef wild rice soup is a hearty one-pot meal filled with tender beef, wild rice, and veggies in a rich, flavorful broth. It’s warm, comforting, and perfect for an easy family dinner.

Ingredients

  • 1 pound stew meat cut into small pieces
  • 2 tbsp olive oil or butter
  • 1 medium onion chopped
  • 3 cloves garlic
  • 2 carrots, diced
  • 2 celery stalks, diced
  • salt and pepper to taste
  • 1 tsp Herbs de Provance
  • 6 cups beef broth
  • 1 15 ounce can cream of mushroom soup
  • 1 cup uncooked wild rice or three cups of cooked wild rice
  • 1/2-1 cup heavy cream depending on how creamy you want it to be

Instructions

Stovetop Instructions

  1. In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the stew meat and brown on all sides, about 5–7 minutes.

  2. Add onions and garlic; sauté until softened.

  3. Stir in carrots, celery, herbs de Provence, salt, and pepper.

  4. Add the wild rice, beef broth, and cream of mushroom soup. Stir to combine.

  5. Bring to a boil, then reduce the heat to low. Cover and simmer for 50–60 minutes, or until the beef and rice are tender.

  6. Stir in the heavy cream, then simmer, uncovered, for 5–10 minutes more, until thick and creamy.

Slow Cooker Instructions

  1. Add the stew meat, wild rice, onion, carrots, celery, garlic, herbs de Provence, and beef broth to the slow cooker.

  2. Stir, cover, and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is tender and the rice is cooked through.

  3. Stir in the cream of mushroom soup and heavy cream. Continue cooking on low for another 30 minutes, until the soup is creamy and heated through.

  4. Season with salt and pepper before serving