Crock Pot Steak and Potato Soup

While I may not be a fan of this cooler weather, I do love the meals associated with Fall. I also love crock pot meals that are easy to prepare. This is why Steak and Potato Soup is one of my favorite dinners to prepare.

recipe/image from Betty Crocker

Ingredients


1 lb beef boneless round steak

1 lb small red potatoes, cut into 1/4-inch slices

2 medium stalks celery, chopped

2 medium carrots, chopped

1 medium onion, chopped

2 cloves garlic, finely chopped

1 T beef bouillon granules

1.2 tsp pepper

2 cartons (32 oz each) beef flavored broth

1 jar (6 oz) sliced mushrooms, undrained

1/2 C water

1/2 C flour

1. Cut beef into 1 x 1/4- inch pieces. Mix beef and remaining ingredients, except water and flour in a 5-quart slow cooker.

2. Cover and cook on Low 8-9 hours

3. Mix water and flour in a small bowl; gradually stir into soup until blended. Increase heat setting to High. Cover and cook about 30 minutes or until slightly thickened.



I stick to this recipe, with a few minor alterations.

- A bag of precut celery stalks. Ever since I was pregnant with my son, the smell of raw celery turns my stomach. Since these stalks are smaller, I can cut each one into thirds, toss them in the pot and be done. I use about half a bag.

- A bag of baby carrots. I cut each carrot in half, thirds if one is especially large. I use half the bag for the soup and the other half is for my kids to take in their school lunches.

- 6 beef bouillon cubes is approximately the same amount as 1 Tablespoon of the granules.


Because I am not a morning person, I usually prepare the soup later in the day and cook it on high for 4-5 hours. I slowly add the flour to the water, mixing quickly with a fork. I slowly add this mixture to the crock pot, cover, and continue to cook on high for another 30 minutes.


If you choose to make this soup, I hope your family enjoys it as much as mine.


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This post is linked to KludgyMom's I Love Fall Foods