The Girl came by last week and one of the things she wanted to do was to make a bunch of freezer meals so she could stash them away for busy weeknights when she didn’t feel like cooking this fall. First thing that came into my mind is my Slow Cooker Steak and Potato Soup Recipe.
We made a ton of meals {I’ll share everything we made tomorrow} and this recipe for steak and potato soup was one of them. Steak and potatoes, I can’t think of a better meal for fall, especially one that’s as easy to make as this one.
Let’s Check this Slow Cooker Steak and Potato Soup Recipe
You can make this recipe in the crock pot and serve it for dinner right then and there, or you can whip this up in the crock pot, let it cool and then pack it away in freezer containers and enjoy on a night you just don’t feel like cooking.
The ingredients are simple, the directions straightforward and the taste is restaurant quality.
We love this recipe, my husband ESPECIALLY loves this recipe and we hope you like it as much as we do.
~Mavis
Easy Steak and Potato Soup Recipe
Ingredients
- 1 1/2 pounds beef stew meat, cut into 1/2 inch pieces
- 1 1/2 pounds potatoes, cubed
- 32 ounces beef broth
- 2 cups water
- 1 cup steak sauce
- 1 medium onion, chopped
- 1 tablespoon chili powder
- 2 teaspoons dried parsley
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup clear jel {cooking type} or corn starch
- 3 tablespoons water
Instructions
Place all the ingredients except for the clear jel/corn starch and 3 tablespoons of water in a slow cooker and cook on low for 7-8 hours or until the steak and potatoes* are tender.
About 30 minutes before the beef and potatoes are done, whisk the clear jel/corn starch and 3 tablespoons of water together until it is dissolved. Pour the mixture into the slow cooker, give it a stir, re-cover and cook another 30 minutes.
Garnish with fresh parsley if desired.
Serve with a nice hunk or bread or crackers.
Notes
If making this as a freezer meal, make sure the potatoes are just a little on the undercooked side. This will help with the texture of the potatoes when you go to reheat your soup.
Pack the soup away in freezer containers {I like to use 32 ounce plastic containers} and freeze. To serve, thaw overnight in the refrigerator, reheat and serve.
Melissa says
How do the potatoes taste when reheated? I made a freezer meal before with potatoes, and it was, um, less than appetizing when I reheated it.
Lana says
Sam here. Also is that really a cup of steak sauce?
Linda says
The recipe looks great…& I’m definitely putting it on my Pinterest board to try but I’m agreeing with ya on the frozen potatoes- they’re not so good. However, this recipe looks quite tasty so I’ll be trying it out when the kids come home!!
Dianne says
Does seem like a lot with only 2 cups of water!
Kelly says
Plus the beef broth 🙂
Mavis Butterfield says
Yes. one cup of steak sauce. 🙂
Tina B says
What kind of steak sauce…A1, Heinz 57, Worcestershire Sauce, etc…?
Mavis Butterfield says
We use Market Basket steak sauce. {Basically an A1 knock off.}
Mavis Butterfield says
We thought it was great as a freezer meal. 🙂 I do tend to undercook potatoes though if I know I am going to freeze them in soup.
Mel says
Freezing will tend to change the texture on potatoes, but I’ve found it’s more pronounced in broth-based soups than cream-based ones, and I don’t know why (I’m guessing the fat in the cream sort of seals them). It’s not enough to bother us, so I usually freeze them in there, but you can also boil fresh potato cubes and add them to the soup after it’s thawed. I’ve found that twice baked potato casserole freezes without any real texture change, but that has enough butter, sour cream, and cheese to kind of buffer the texture anyway.
That’s all to say that this soup looks AMAZING, and I’m making it this weekend. I think I might do barley instead of potatoes, but only because I have a box I need to use. I’m so excited!
Mavis Butterfield says
Barley would be good! I might try that next time too. Great idea.
Sara says
Do you have a recommendation as to what I could substitute for the steak sauce? We don’t really like it. I was thinking maybe tomato sauce or just leaving it out?
Tiffany F says
Agree. Trying to figure out the same thing here. My husband likes steak sauce but I am not a fan of it at all. It sounds amazing though so I’ll try this at least once.
Susie says
Mavis, I absolutely LOVE that your daughter is taking after you and has learned the wisdom of freezer meals! I’ve also been passing that kind of knowledge to both my son & daughter. Proud to say they’ve taken my advice about a lot of that kind of thing. Congrats, Mom!
Jane Kelly says
How much does this make?
Mavis Butterfield says
This recipe filled {3} 32 ounce containers plus there was 1 bowl of soup from it. So I would say this recipe makes 7 {16 ounce} servings.