Slow Cooker Hearty Steak Tater Soup
Dive into a bowl of pure comfort with this Slow Cooker Hearty Steak Tater Soup, a soul-warming recipe featuring tender beef stew meat, creamy russet potatoes, and fragrant herbs. Perfectly slow-cooked to meld deep, savory flavors, this soup combines rustic vegetables like carrots, celery, and onions with a luscious, buttery roux to create a velvety texture you'll crave on chilly days. With just 25 minutes of prep time and the magic of a slow cooker, this recipe gives you a no-fuss way to enjoy a rich, filling meal that's ideal for family dinners or cozy gatherings. Garnished with fresh parsley for a pop of color, this hearty soup is perfect for satisfying big appetites. Keywords: slow cooker steak soup, hearty tater soup, creamy beef potato soup, easy slow cooker recipes, winter comfort food.
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Recipe Information
Ingredients
- 1.5 pounds beef stew meat (bite-sized pieces)
- 4 large Russet potatoes (peeled and diced)
- 3 medium carrots (peeled and sliced)
- 3 celery stalks (chopped)
- 1 medium yellow onion (chopped)
- 4 garlic cloves (minced)
- 4 cups beef stock
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 2 tablespoons parsley (for garnish)
Instructions
Season the beef stew meat with half the salt and pepper.
In a large skillet over medium-high heat, sear the beef pieces for 1-2 minutes on each side until browned. Transfer the meat to the slow cooker.
Add the diced potatoes, carrots, celery, onion, and garlic to the slow cooker over the beef.
Pour in the beef stock, then add Worcestershire sauce, thyme, and the remaining salt and pepper. Stir to combine.
Cover the slow cooker with a lid and cook on low heat for 6-8 hours, or until the beef and vegetables are tender.
About 30 minutes before the soup is done cooking, prepare the roux. In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden and bubbly.
Slowly whisk the heavy cream into the roux until smooth and thickened. Then, gradually add 1 cup of the hot soup broth from the slow cooker to the cream mixture while whisking constantly to temper the roux.
Pour the roux mixture back into the slow cooker, stirring well to incorporate and thicken the soup.
Taste the soup and adjust the seasoning with additional salt or pepper if needed.
Serve hot, garnished with freshly chopped parsley, and enjoy your hearty steak tater soup!
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1267 mg | 55% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.1 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1538 mg | 33% | |
*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.
