Servings: 6 Servings
Crock Pot Steak and Potato Soup
Rich and hearty slow cooker beef and potato soup features caramelized onions, mushrooms, bacon, bell peppers and plenty of onion and garlic for an amazing flavorful meal! The perfect healthy dinner recipe for the fall and winter months.
Equipment
Ingredients
- 4 strips thick cut bacon chopped
- 1 yellow onion finely chopped
- 5 cloves garlic
- 1 green bell pepper chopped
- 8 ounces mushrooms chopped
- 2 to 2.5 pounds beef sirloin steak chopped into 1-inch chunks (or beef stew meat)
- 3 cups Yukon gold potatoes chopped into 1.5 to 2-inch chunks
- 32 ounces beef broth
- 2 tsp Worcestershire sauce optional
- 1 Tbsp dried oregano
- 1 tsp sea salt to taste
Instructions
- Chop the bacon into small pieces. Heat a large nonstick skillet (I use a 12-inch skillet) over medium-high heat and cook the bacon until crispy and much of the fat has rendered. Leaving the fat drippings in the skillet, transfer the cooked bacon to the bottom of your slow cooker.
- Transfer the chopped onion to the skillet with the bacon fat over medium heat and sauté for 3-5 minutes, until the onion has softened. Add the mushrooms and continue cooking, stirring occasionally, until the mushrooms have shrunk in size and turn a deeper brown, about 5 to 8 minutes. Stir in the garlic and sauté for another 1-2 minutes, until the garlic is fragrant.
- While the onion and mushrooms are sauteing, you can prepare the rest of the recipe by chopping the potatoes, bell pepper, and meat.
- Transfer the chopped potatoes, bell pepper, and meat to the crock pot, in addition to the sauteed mushroom and onion mixture. Pour in the beef broth, Worcestershire sauce, dried oregano, sea salt and give everything a big stir.
- Secure the lid on the crock pot and cook for 4 hours on High Heat or 7-8 hours on Low Heat.
- Once the soup has finished cooking, taste it for flavor and add more sea salt and black pepper to taste.
- Serve steak and potato soup in big bowls garnished with chopped green onions and with crusty bread or cornbread. You can top the soup with cheddar cheese and/or sour cream for a delicious creamy effect.
Notes
To save time, you can use this as a dump-and-go crock pot recipe by skipping the sautéing process and simply transferring all of the ingredients to the slow cooker.
Store leftover soup in an airtight container in the refrigerator for up to 1 week.
You can thicken this soup to a stew consistency by stirring in 1 to 2 tablespoons of gluten-free all-purpose flour or regular all-purpose flour to the onion and mushroom mixture just before adding it to the crock pot. You can also pour in a cornstarch slurry at the end of cooking for thicker stew-like consistency.
Nutrition
Serving: 1Serving (of 6), Calories: 423kcal, Carbohydrates: 23g, Protein: 39g, Fat: 18g, Saturated Fat: 8g, Cholesterol: 117mg, Sodium: 690mg, Fiber: 2g, Sugar: 2g