Enjoy a steak dinner in a bowl with this super simple, hearty steak soup. We forgot to take a picture of our end result of this awesome soup. Instead, you might need a little help in locating where "Beef Stew" comes from??? It typically comes from the large shoulder of a cow, more commonly called “chuck”. But roast, top & bottom round, tips, and even steak can be used as stew meat. MOOO!
Ingredients
1 carton (32 oz) beef broth
1.5 pounds red potatoes, cubed
1.5 pounds beef stew meat, cut into 1/2-inch pieces
1 package (16 oz) frozen veggies, thawed
2 cups water
1 medium onion
1 cup steak sauce
2 tablespoons minced fresh parsley or 2 tsp. dried
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1.5 pounds red potatoes, cubed
1.5 pounds beef stew meat, cut into 1/2-inch pieces
1 package (16 oz) frozen veggies, thawed
2 cups water
1 medium onion
1 cup steak sauce
2 tablespoons minced fresh parsley or 2 tsp. dried
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Combine all ingredients in a 5- or 6qt slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender.
Tupps Tidbits: We recommend adjusting to a little less than 1/2 cup of the steak sauce.
We did not have any leftovers, but you could freeze cooled soup and then to use, partially thaw in refrigerator overnight and add water if necessary. The steak was super moist and tender.
KEEPER RECIPE AT OUR HOUSE!
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