Tuesday, December 22, 2009

Steak & Potato Soup

I absolutely love slow-cooker recipes.  They are awesome when you know you have a busy day, but you want a home-cooked meal, you can usually put everything in the slow-cooker the night before, refrigerate it, and put it on the heat right away in the morning.  Most of the clean-up can be done the night before and you still get a great meal for a day or two!

For this recipe I would definitely make sure to heat the soup on low for the full 9 hours, and then another half hour on high.  The veggies weren't quite tender after only heating on low for 8 hours.  This is great for when you want meat and potatoes & a warm soup!

Also MAKE SURE you have a 5-quart slow-cooker.  The broth fills it COMPLETELY, so a 3-quart slow-cooker will not work.



Steak & Potato Soup
1 pound beef boneless round steak
1 pound small red potatoes, cut into 1/4 inch slices
2 medium stalks celery, chopped
2 medium carrots, chopped
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 tablespoon beef bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
4 cans (14 1/2 ounces each) beef broth
1 jar (6 ounces) sliced mushrooms, undrained
1/2 cup water
1/2 cup all-purpose flour.

Remove excess fat from beef.  Cut beef into 1x1/2-inch pieces.  Mix beef and remaining ingredients except water and flour in 5-quart slow-cooker.

Cover and cook on low heat setting 8-9 hours or until beef and vegetables are tender.

Mix water and flour; gradually stir into soup until blended. Cover and cook on high heat setting about 30 minutes or until slightly thickened.

9 Servings
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