Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 people
The first time I tried this Slow Cooker Steak Soup was when I and my husband were only dating. He made this for me, and I instantly loved it! The sirloin roast, beef broth, onion soup mix, tomato paste, Worcestershire sauce, and egg noodles are cooked all day to render the most impressive flavour. For an easy weeknight meal, serve a comforting bowl of this steak soup with some crusty bread.
It’s beginning to feel a lot like Christmas. It’s getting colder every day, and I cannot think of the best meal to serve to cosy up on chilly nights than a bowl of hot soup. And this slow cooker steak soup is my top pick for tonight!
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Ingredients
2¼ pounds sirloin tip roast, cut into 1-inch cubes
¼ c. flour
½ teaspoon salt
½ teaspoon ground pepper
2 tablespoons canola oil
1 (1 ounce) envelope dry onion soup mix
4 c. beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 c. uncooked medium egg noodles
HOW TO MAKE SLOW COOKER STEAK SOUP
Step 1: In a large ziplock bag, combine the roast, flour, salt, and pepper. Seal the bag and shake to coat the beef well.
Step 2: In a large skillet, heat the oil over medium-high heat. Once the oil is hot, take the beef from the ziplock bag and place it in the skillet, discarding the excess flour mixture. Saute the beef for about 5 minutes or until no longer pink.
Step 3: Into the slow cooker, transfer the meat and add the onion soup mix, beef broth, tomato paste, and Worcestershire sauce. Set to cook for 8 hours on low until the beef is tender.
Step 4: Then, add the noodles to the slow cooker. Cover again and set to cook for another 15 to 30 minutes on low until the noodles are tender.
Note:
You can cook the beef the night before and just place it in the slow cooker the next day.
Ingredients
- 2¼ pounds sirloin tip roast, cut into 1-inch cubes
- ¼ c. flour
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 tablespoons canola oil
- 1 (1 ounce) envelope dry onion soup mix
- 4 c. beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 c. uncooked medium egg noodles
Instructions
Step 1: In a large ziplock bag, combine the roast, flour, salt, and pepper. Seal the bag and shake to coat the beef well.
Step 2: In a large skillet, heat the oil over medium-high heat. Once the oil is hot, take the beef from the ziplock bag and place it in the skillet, discarding the excess flour mixture. Saute the beef for about 5 minutes or until no longer pink.
Step 3: Into the slow cooker, transfer the meat and add the onion soup mix, beef broth, tomato paste, and Worcestershire sauce. Set to cook for 8 hours on low until the beef is tender.
Step 4: Then, add the noodles to the slow cooker. Cover again and set to cook for another 15 to 30 minutes on low until the noodles are tender.
Notes
You can cook the beef the night before and just place it in the slow cooker the next day.
