Description

Slow Cooker Steak Soup is a hearty, comforting dish filled with tender beef, vegetables, and a rich broth. This easy, hands-off recipe results in a delicious, flavorful soup perfect for cozy dinners or feeding a crowd.

Ingredients

For the Steak:

1 lb beef stew meat or steak (cubed)

For the Vegetables:

1 large onion, chopped

3 cloves garlic, minced

2 medium potatoes, diced

2 large carrots, sliced

1 cup celery, chopped

1 can (14.5 oz) diced tomatoes

For the Broth:

4 cups beef broth

2 cups water

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon garlic powder

1 teaspoon onion powder

1 bay leaf

Salt and pepper, to taste

2 tablespoons Worcestershire sauce (optional)

1/2 cup frozen peas (optional)

1/2 cup corn kernels (optional)

Fresh parsley for garnish (optional)

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Instructions

Prepare the Steak: In a large skillet, heat a little oil over medium-high heat. Brown the cubed beef stew meat or steak until all sides are seared (about 3-4 minutes). Transfer the meat to the slow cooker.
Add the Vegetables: Add the chopped onion, minced garlic, diced potatoes, carrots, and celery to the slow cooker.
Prepare the Broth: Pour in the beef broth and water. Add the diced tomatoes (with their juices), Worcestershire sauce (if using), thyme, basil, garlic powder, onion powder, bay leaf, and season with salt and pepper.
Cook: Stir everything to combine. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the meat is tender and the vegetables are soft.
Add Optional Ingredients: About 30 minutes before serving, add frozen peas and corn, if desired.
Finish and Serve: Before serving, remove the bay leaf. Taste the soup and adjust the seasoning with additional salt and pepper, if needed. Garnish with fresh parsley before serving.
Serve: Ladle the soup into bowls and serve with crusty bread or crackers on the side.

Notes

If you prefer a thicker soup, mash some of the potatoes or use a cornstarch slurry to thicken the broth.
Substitute other cuts of beef like chuck roast or round steak if desired.
For a vegetarian version, swap beef for mushrooms or other meat alternatives, and use vegetable broth.
If using fresh thyme and basil, substitute about 1 tablespoon of each for the dried versions.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 7-8 hours (low) or 4-5 hours (high)
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 6g
Sodium: 750mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 25g
Cholesterol: 75mg