Steak Soup

Steak Soup
Photo by Tina Cornett

Ingredients

  • 3 carrots, sliced
  • 3 carrots, sliced
  • 4 cups water
  • 1 celery rib, chopped
  • 2 tablespoons beef bouillon granules
  • 1 (16-ounce) can whole kernel corn, drained
  • 1 to 2 teaspoons pepper
  • + 19 more ingredients
    • 1 to 2 teaspoons pepper
    • 4 cups water
    • 2 small onions, chopped
    • 1 celery rib, chopped
    • 1 cup frozen sweet green peas
    • 2 small onions, chopped
    • 1 cup frozen sweet green peas
    • 2 tablespoons beef bouillon granules
    • 1 (16-ounce) can whole kernel corn, drained
    • 3 tablespoons vegetable oil
    • 1 (6-ounce) can tomato paste
    • 1 (2-pound) package top round steak, cut into 1-inch cubes
    • 3 tablespoons vegetable oil
    • 5 baking potatoes, cut into 1/2-inch cubes
    • 1/3 cup all-purpose flour
    • 1 (6-ounce) can tomato paste
    • 1 (2-pound) package top round steak, cut into 1-inch cubes
    • 5 baking potatoes, cut into 1/2-inch cubes
    • 1/3 cup all-purpose flour

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

View full recipe at My Recipes

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