Description
This Slow Cooker Steak and Potato Soup is a hearty and comforting meal perfect for busy days. Tender stew meat, Yukon gold potatoes, and a flavorful blend of spices slowly cook together in beef broth and brown steak sauce, resulting in a rich and satisfying soup with a touch of heat. Ready with minimal prep, this soup is ideal for a cozy family dinner or meal prep.
Ingredients
Scale
Main Ingredients
- 1¼ lb stew meat, cut into bite-sized pieces
- ¼ cup chopped onion
- ¼ tsp salt
- 3 cups cubed and peeled Yukon gold potatoes
- 4 cups beef broth
- 1 cup brown steak sauce
- 1 Tbsp chili powder
- 1 tsp ground cumin
- ½ tsp cayenne pepper
- 2 Tbsp minced fresh parsley
Instructions
- Combine Ingredients: Place the stew meat, chopped onion, salt, cubed potatoes, beef broth, brown steak sauce, chili powder, ground cumin, cayenne pepper, and minced fresh parsley into the slow cooker bowl. Ensure all ingredients are mixed evenly.
- Cook Soup: Cover the slow cooker with its lid and cook the mixture on LOW heat for 8 to 10 hours. This low and slow cooking method allows the flavors to deeper infuse and the meat to become tender.
- Serve and Enjoy: After cooking, stir the soup gently, check seasoning, and serve hot. Garnish with additional fresh parsley if desired for extra color and flavor.
Notes
- If you prefer a thicker soup, you can mash some of the potatoes before serving or add a cornstarch slurry during the last half hour of cooking.
- Adjust cayenne pepper to your preferred spice level; omit if you want to keep it mild.
- Brown stew meat can be substituted with beef chuck roast cut into cubes for similar results.
- Use low sodium beef broth to control salt content as the steak sauce already contains salt.
- Leftovers keep well refrigerated for up to 3 days or can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 8 hours 0 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
