Crock Pot Steak and Potato Soup
Indulge in the comforting, hearty flavors of Crock Pot Steak and Potato Soup—a savory blend of tender beef stew meat, russet potatoes, and fresh vegetables simmered to perfection in a rich, creamy broth. This easy slow-cooker recipe combines the robust essence of seared beef, aromatic garlic, and thyme with the velvety texture of heavy cream for a dish that's as satisfying as it is simple to prepare. Perfect for cozy weeknight dinners or meal prepping, this soup requires just 20 minutes of prep before the crock pot does all the work. Garnish with fresh parsley and serve with crusty bread for an irresistible, crowd-pleasing meal. Keywords: crock pot steak and potato soup, slow-cooker soup, beef and potato recipe, hearty soup recipe, comfort food.
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Recipe Information
Ingredients
- 1.5 pounds beef stew meat
- 4 medium-sized russet potatoes
- 3 medium carrots
- 2 stalks celery stalks
- 1 large yellow onion
- 3 cloves garlic
- 4 cups beef broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Begin by preparing the vegetables: peel and dice the potatoes into bite-sized pieces, slice the carrots, chop the celery, and finely dice the onion. Mince the garlic cloves and set everything aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the beef stew meat and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Sear the meat on all sides until browned, about 5 minutes. Transfer the browned meat to the crock pot.
Using the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes, stirring frequently, until softened and fragrant. Sprinkle the flour over the onions and garlic, and cook for another minute, stirring constantly.
Slowly whisk in 1 cup of beef broth to the skillet to deglaze the pan. Scrape any browned bits from the bottom of the skillet, and stir until the mixture thickens slightly. Pour this mixture into the crock pot.
Add the potatoes, carrots, celery, remaining beef broth, Worcestershire sauce, dried thyme, and the remaining salt and black pepper to the crock pot. Stir to combine.
Cover the crock pot with the lid and cook on LOW for 6-8 hours, or until the beef is tender and the vegetables are fully cooked.
About 30 minutes before serving, stir in the heavy cream. Check the seasoning and adjust with additional salt and pepper if needed.
Serve the soup hot, garnished with fresh parsley if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1273 mg | 55% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.6 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1255 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
