Steak Soup In The Crockpot Food

STEAK SOUP

Steps:

• Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion. Cook and stir until the meat and onion are browned, about 10 minutes. While beef is cooking, mix together flour, paprika, salt, and pepper in a bowl. Sprinkle the flour mixture over the browned meat, and stir to coat.
• In a large soup pot, pour in the beef broth and water, and stir in the parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture, and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.
• Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.

SLOW-COOKER HEARTY STEAK AND TATER SOUP

Steps:

• Cut beef into 1x1/4-inch pieces. Mix beef and remaining ingredients except water and flour in 5-quart slow cooker.
• Cover and cook on Low heat setting 8 to 9 hours.
• Mix water and flour in small bowl; gradually stir into soup until blended. Increase heat setting to High. Cover and cook about 30 minutes or until slightly thickened.

CROCK POT STEAK AND POTATO SOUP

Steps:

• Turn on crock pot, cut beef into bite size pieces.
• Mix beef, potatoes, celery, carrots, onion, garlic, bouillon, pepper, and broth in the crock pot (all ingredients except water and flour).
• Cover and cook on low setting for 8-9 hours.
• Turn crock pot on high, mix flour and water.
• Gradually stir in the flour mixture to the crock pot.
• Cover and cook an additional 25 minutes or until thickened.

PHILLY CHEESE STEAK SOUP

Steps:

• Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat; cook and stir mushrooms, onion, and bell pepper in the hot pot until tender, about 5 minutes. Add flour and continue to cook and stir until flour is golden, about 5 minutes more.
• Gradually whisk milk into vegetable mixture and bring to a simmer. Cook until thickened, stirring often, about 5 minutes. Reduce heat to medium-low. Add beef consomme; season soup with salt and pepper. Slowly stir provolone cheese into soup until cheese is melted, 3 to 5 minutes. Remove from heat and stir in roast beef.

STEAK SOUP

Steps:

• In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onion. Combine flour, paprika, salt and pepper; sprinkle over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram. Bring to a boil; reduce heat and simmer, covered, about 1 hour or until tender. , Add the potatoes, carrots and celery. Simmer, covered, for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, 15 minutes or until heated through. Discard bay leaf.

STEAKHOUSE SOUP

Steps:

• Combine all ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

SLOW COOKER STEAK SOUP

Steps:

• Toss together steak and flour.
• Brown steak in hot oil in a large skillet over medium-high heat 5 to 6 minutes.
• Stir together browned steak, 4 cups water, and remaining ingredients in a 5 quart slow cooker.
• Cook, covered, on high 8 hours or until vegetables are tender.