Steakhouse Soup actually has a double meaning: it’s the kind of hearty soup you’d find on the menu at your local chophouse and it’s essentially a steak dinner in soup form! Steakhouse Soup has tender, juicy steak braised in a beefy, herbaceous broth infused with steak sauce for an extra tangy flavor. Fresh vegetables and fluffy, buttery potatoes swim alongside the steak for full suppertime satisfaction. Best of all, you can set your slow cooker to simmer the soup in the morning and come home to the full steakhouse experience! Coming home after a long day never felt quite so inviting.
Ingredients
- 1 cup steak sauce, divided
- 1 (32-ounce) carton of beef broth
- 1 1/2 pounds red potatoes, cubed
- 1 1/2 pounds of beef stew meat, cut into 1/2-inch pieces
- 1 (16-ounce) package of frozen vegetables of your choice, thawed
- 2 cups water
- 1 medium onion, chopped
- 2 tablespoons fresh parsley, minced, or 2 teaspoons dried parsley flakes
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
Directions
Step 1 –In a 5 or 6-quart slow cooker, combine 2/3 cup steak sauce with the beef broth, red potatoes, beef stew meat, vegetables, water, onion, parsley, chili powder, ground cumin, and cayenne pepper (in other words, all the ingredients).
Step 2 –Cover and cook until the steak and potatoes are tender, about 8-10 hours.
Step 3 –Taste before serving and add in the remaining steak sauce, if desired. Serve.