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Hearty Steak and Tater Soup
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Description
A hearty stick-to-your-ribs soup that cooks all day in the slow cooker.
Ingredients
- 1 pound Beef Boneless Round Steak
- 1 pound Small Red Potatoes, Cut Into 1/4" Slices (about 4 Cups)
- 1 cup Chopped Celery (2 Medium Stalks)
- 1 cup Chopped Carrots (2 Medium, Peeled)
- ½ cups Chopped Onion
- 2 cloves Garlic, Finely Chopped
- 1 Tablespoon Low Sodium Beef Bouillon Granules
- ½ teaspoons Black Pepper
- 4 cans (14 1/2 Oz. Each) Low Sodium Beef Broth
- ½ cups Water
- ½ cups All-purpose Flour
- 12 ounces, weight Fresh Mushrooms, Sliced And Sauteed (can Use One 6 Oz, Jar Sliced Mushrooms, Undrained, If You Prefer)
Preparation
Cut beef into 1×1/4-inch pieces. Place beef cubes in a large skillet sprayed with nonstick cooking spray: brown on all sides. Mix beef and remaining ingredients, except water, flour and mushrooms, in a 5-quart slow cooker.
Cover and cook on Low heat for 8-9 hours or until vegetables are cooked through.
Mix water and flour in a small bowl; gradually stir into the soup until blended. Increase the heat setting to High; cover and cook for about 30 minutes or until slightly thickened (I transfer the soup to a Dutch oven, bring it to a boil on the stove, stir in the flour/water mixture and cook until thickened). Stir in sauteed mushrooms; heat through. Makes 8 servings.
(Recipe adapted from Betty Crocker.)
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