SLOW COOKER STEAK SOUP

Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 people

This slow-cooker steak soup is one of the ultimate easy weeknight meals you can make! It’s made with simple ingredients you’ll probably have on hand. Serve this soup with some crust bread for dipping the delicious soup. I love this steak soup during chilly nights, but this is great all year round. Start by browning the chopped roast. Toss in the rest of the ingredients. In the last fifteen minutes, toss in the egg noodles, and viola! You have yourself a very comforting dinner that your whole family will absolutely love!

Ingredients

2 tablespoons canola oil

2¼ pounds sirloin tip roast, cut into 1-inch cubes

¼ c. all-purpose flour

1 (1-ounces) envelope of dry onion soup mix

4 c. beef broth

½ teaspoon salt

½ teaspoon ground pepper

2 c. uncooked medium egg noodles

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

HOW TO MAKE SLOW COOKER STEAK SOUP

Step 1: In a large ziplock bag, place the roast, flour, salt, and pepper. Seal the bag and shake well to coat the beef.

Step 2: In a large skillet, heat the oil on medium-high heat. In the meantime, take the beef out of the ziplock bag and discard any excess flour mixture. To the hot skillet, add the beef and cook for about 5 minutes until browned.

Step 3: Into the slow cooker, transfer the seared beef. Then, add the onion soup mix, beef broth, tomato paste, and Worcestershire sauce. Set to cook for 8 hours on low or until the beef is tender.

Step 4: To the slow cooker, add the noodles. Replace the lid and set it to cook for another 15 to 30 minutes on low or until the noodles are tender.

Step 5: Serve the steak soup immediately with some crusty bread. Enjoy!

Note:

You can cook the beef the night before. In the morning, place the browned beef in the slow cooker.

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SLOW COOKER STEAK SOUP

This slow-cooker steak soup is one of the ultimate easy weeknight meals you can make! It's made with simple ingredients you'll probably have on hand. Serve this soup with some crust bread for dipping the delicious soup. I love this steak soup during chilly nights, but this is great all year round. Start by browning the chopped roast. Toss in the rest of the ingredients. In the last fifteen minutes, toss in the egg noodles, and viola! You have yourself a very comforting dinner that your whole family will absolutely love!

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Prep Time 10 mins

Cook Time 8 hrs

Course Main Course

Cuisine American

Servings 6 people

Ingredients

  

• 2 tablespoons canola oil
• 2¼ pounds sirloin tip roast cut into 1-inch cubes
• ¼ c. all-purpose flour
• 1 1-ounces envelope of dry onion soup mix
• 4 c. beef broth
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 2 c. uncooked medium egg noodles
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce

Instructions

 

• In a large ziplock bag, place the roast, flour, salt, and pepper. Seal the bag and shake well to coat the beef.
• In a large skillet, heat the oil on medium-high heat. In the meantime, take the beef out of the ziplock bag and discard any excess flour mixture. To the hot skillet, add the beef and cook for about 5 minutes until browned.
• Into the slow cooker, transfer the seared beef. Then, add the onion soup mix, beef broth, tomato paste, and Worcestershire sauce. Set to cook for 8 hours on low or until the beef is tender.
• To the slow cooker, add the noodles. Replace the lid and set it to cook for another 15 to 30 minutes on low or until the noodles are tender.
• Serve the steak soup immediately with some crusty bread. Enjoy!

Notes

You can cook the beef the night before. In the morning, place the browned beef in the slow cooker.