Steak and Potato Soup in the Slow Cooker

slow-cooker

In an alternate universe, I’m a food blogger. Today I’m zipping through the wormhole to share a recipe I tried that worked out well. No photo—we ate it all before it occurred to me to write down the recipe. But this turned out well, so I’ll share in hopes that someone might enjoy this hearty soup—and perhaps share his/her favorite slow-cooker recipe with me.

We recently visited the Newport Hills neighborhood of Bellevue, Washington, where my husband lived many moons ago. Of course, much has changed, and one new addition is the Mustard Seed Grill and Pub, a casual sports tavern where I had their delicious Pepper Pot Soup, tender cubes of beef and velvety potatoes in a creamy white base–perfect dish for a soggy, chilly fall day.

To lure our vegetable-phobic friend in for a weekday jam session—R and D on guitar and me on uke—I did my best to recreate this soup. Haute cuisine it ain’t; nevertheless, it’s delicious.

I diced up a big yellow onion, about a cup and half of celery, including the leaves, and three big carrots. Into the slow cooker that went, along with three diced cloves of garlic, two bay leaves, a generous grinding of black pepper, and about 2 teaspoons of Herbes de Provence.

I trimmed the biggest chunks of fat from a big ol’ beef chuck steak, a bit more than a pound. I diced the meat up small, about ½ inch cubes, peppered it generously and dredged it in flour. I browned that in olive oil in two batches, adding each to the slow cooker atop the vegetables. I peeled and diced up a monster russet potato—again, about ½ cubes. Then I filled the pot with four cups of beef broth and one can of Campbell’s Cream of Mushroom soup—the kind with roasted garlic. More pepper, a generous dash of Worcestershire sauce, and on goes the lid.

I intended to cook it on high for a few hours and then turn it down to low. Well, I forgot to switch to low, so I ended up leaving it on high for a good six hours. The result was perfect: tender meat, velvety potatoes, and a nice peppery bite. This made enough for at least six main-course bowlfuls. Our meat-loving friends were pleased. I’ll make this one again.

What’s your favorite slow-cooker recipe for a drizzly winter day?

3 thoughts on “Steak and Potato Soup in the Slow Cooker

  1. The Widow Badass

    Sounds delicious! My favourite slow cooker recipe would be any kind of curry, usually lamb though, made with tons of veggies and some coconut milk thrown in to make it creamy.

    Reply

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