Slow Cooker Steakhouse Soup
This budget friendly gourmet soup calls for the best steak house flavors, all in one scrumptious bowl of soup. Enjoy!
Servings - 4 servings
Ingredients
- 2 lb stew beef s stew beef
- Salt and pepper
- 2 lb baby potatoes s baby potatoes
- 12 oz. frozen carrots
- 3 cups beef broth
- 1/4 cup Worcestershire sauce
- 2 Tbsp balsamic vinegar
- 1/4 cup blue cheese crumbles
- Side: salad
- Side: dinner rolls
Instructions
Cooking Directions for Single Meal
- Place the beef for stew cubes into the base of the slow cooker and season with salt and pepper. Add the baby potatoes, frozen carrots, beef broth, Worcestershire sauce, and balsamic vinegar. Gently stir and then set the slow cooker on low and cook for 8 hours.
- Add a blue cheese crumble garnish to each bowl of soup.
- Prepare salad.
- Warm the dinner rolls.
- Serve Slow Cooker Steakhouse Soup with side salad and dinner rolls.
Freezer Meal Prep Directions
- To a gallon-size plastic freezer baggie, add: 2 lbs. beef for stew, salt and pepper, baby potatoes, frozen carrots, beef broth, Worcestershire sauce, and balsamic vinegar
- Remove as much air as possible and seal. Add label to baggie and freeze.
Freeze & Thaw Instructions
- Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking on low for 8 hours.
- Garnish with blue cheese crumbles in each bowl. Serve with salad and dinner rolls.