Crock Pot Steak Soup
Warm up your home with the hearty, slow-simmered goodness of Crock Pot Steak Soup—a comforting one-pot meal brimming with tender beef, wholesome vegetables, and savory broth. This easy, hands-off recipe begins with seared cubes of steak or stew meat for a rich, caramelized flavor, then layers of diced carrots, celery, potatoes, and aromatic garlic, all enhanced with fragrant herbs like thyme and parsley. A splash of tomato paste and Worcestershire sauce adds depth to the beef broth, while low-and-slow cooking ensures melt-in-your-mouth tenderness. Perfect for cozy weeknight dinners or meal prep, this steak soup pairs beautifully with crusty bread for dipping and delivers a hearty serving of comfort in every bowl.
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Recipe Information
Ingredients
- 1.5 pounds beef stew meat (or steak, cut into 1-inch cubes)
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 medium celery stalks, sliced
- 2 large russet potatoes, peeled and diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
Instructions
In a large mixing bowl, toss the beef stew meat with the all-purpose flour until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Add the coated beef and sear on all sides until browned (about 4-5 minutes). Transfer the browned beef to the crock pot.
In the same skillet, add a splash of beef broth to deglaze the pan, scraping up any browned bits. Pour this into the crock pot for added flavor.
Add the beef broth, tomato paste, and Worcestershire sauce to the crock pot and stir to combine.
Add the diced yellow onion, carrots, celery, potatoes, minced garlic, dried thyme, dried parsley, salt, black pepper, and bay leaf to the crock pot.
Stir all ingredients together to ensure they are evenly distributed.
Cover the crock pot with its lid and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are fully cooked.
Remove the bay leaf before serving.
Ladle the soup into bowls and serve hot. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
2716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.8 g | 215% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 6796 mg | 296% | |
| Total Carbohydrate | 162.3 g | 59% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 25.4 g | ||
| Protein | 160.0 g | 320% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 6401 mg | 136% | |
*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.
