Need a great new recipe that your kids will be fighting you for the leftovers? Ryder wasn’t about to let me or his daddy get the last of this Crock Pot Steak Soup from Gooseberry Patch’s Everyday Slow Cooker.
Updated now with a video from Mikey.
Aunt Lou here.
I have been on a roll lately.
I rarely make a recipe that we don’t like…and you guys don’t ever hear about those rare occasions because I’m not about to share a recipe with you if we don’t like it!
However, here lately I have been hitting it out of the park with almost every recipe I make! It has started to become common place for Michael to tell me that I can make a recipe again anytime I want! This Crock Pot Steak Soup made that list as well. Yum!
Crock Pot Steak Soup
Now this is not a dump and go recipe. It isn’t hard, but it isn’t a 5 minute prep recipe. The little bit of effort you have to put into it is SO worth it though. After your first bite, you won’t think twice about spending 10-15 minutes putting it together (hmmm…am I spoiled if I think spending 10-15 minutes to make a recipe is a long time? 😉 ).
Crock Pot Steak Soup
Ingredients
- 2.5 lb beef sirloin tip roast cut into cubes
- ¼ c all-purpose flour
- ½ t salt
- ½ t pepper
- 2 T canola oil
- 1 oz pkg onion soup mix
- 4 c beef broth
- 1 T tomato paste
- 1 T Worcestershire sauce
- 2 c uncooked wide egg noodles
Instructions
- Mix together your flour, salt and pepper in a large plastic zipping bag
- Add your beef cubes, seal the bag and toss the beef in the flour mixture until well coated
- In a large, deep skillet, heat your oil over medium-high heat and add your coated beef
- Saute your beef in your skillet until it is brown (about 6 minutes)
- Place your browned beef in your crock pot
- Sprinkle your soup mix evenly over your beef
- In a bowl, use a whisk to combine your broth, tomato paste and Worcestershire sauce
- Once combined well, pour over your beef
- Cover and cook on low for 8 hours, until beef is tender
- Add your noodles and cover and cook for 30 more minutes, until the noodles are tender
Video
Notes
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- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- Finally, all slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Nutrition
Slow Cooker Recommendation
For this good-enough-to-fight-for-the-leftovers Crock Pot Steak Soup, I used my beloved Cera (my 6 Quart Crock Pot with Ceramic Coated Pot). You can use your favorite 5-6 quart slow cooker.
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Oh this looks just delish.. I am making it tomorrow.. And taking it to several who are ill.Will save some for us too…
I have made this meal many times for my family and it’s my very picky, 11 year olds, favorite homemade meal! I love how easy and simple it is. I love all the extra veggies like carrots and mushrooms, but leave them out for the sake of my kids who love this soup as written. It’s always a miracle when I can find a recipe everyone likes lol, thank you!
Yay! I’m so glad your 11 year old likes this recipe so much! Thank you for taking the time let us know. It makes our day to hear that our readers enjoy one of our recipes!
How do you keep the noodles from soaking up all the broth (for the leftovers)??
Hi Kelly Jo!
We didn’t have any problems with that. However, if you are concerned, you could always just cook the noodles separately and just add to each serving as you are eating it. Either way, I hope you enjoy it as much as we do!
Aunt Lou
When I make a beef roast in the crock, I always have leftover beef. Can I use the beef and possibly the juice in this recipe and how long would I cook it at high or low?
Hi Nancy!
I haven’t tried it that way, but think it could work. Be sure and measure the amount of juice you use and subtract it from the amount on broth so that you have 6 cups total liquid. While the beef is already cooked, the other ingredients will still need time to cook together and flavor everything. I would think 2-4 hours on low would work and use the directions are written for the noodles. If you give it a try, let me know how it turns out!
Aunt Lou
Can you use sirloin cubes cut up already from store and can you do this on high for 4 hours? Thanks
Hi Mike!
Yes, you can use the ones that are cut up at the store. That will save you some time! My own preference for cooking beef is low. Cooking on high doesn’t make the meat as tender as cooking on low. Hope that helps.
Aunt Lou
Making this right now. I thought potatoes would be good in it especially since a few commented on the salty ness. My husband and son are out working hard plowing and shoveling so I figured this be perfect should they make it home for dinner.
That sounds like a delicious meal for your family to come home to after all that hard work! I hope you all enjoyed it!
Aunt Lou
This is yummy. I subbed stew meat and I added sliced mushrooms and towards the end 8oz of sour cream.
This is perfect comfort food. My neighbor brought this in her crock-pot after we had a death in the family. It was such a lovely surprise. She included noodles in a bag with the instructions. This seemed to me more like a stew consistency than a soup. There were comments about adding vegetables to the recipe and she added carrots to ours and it was great. You could really add just about any vegetables to this but it would be nice as just beef and noodles. I just made some to take to a friend of mine who is going through a rough time and I added carrots and frozen green beans to it. My only negative for this recipe is that it was very salty. Even my husband, who is a confirmed salt-a-holic commented that it was too salty. There is a lot of sodium in the soup mix so I put only half of it in and omitted all of the added salt in the recipe. I would error on the side of caution when you make it. You can always add more salt as you eat it.
Bet this would be really good with home made noodles, and the peas and carrots and root veggies, sounds so good on my list to try soon!
I haven’t made it yet. I hope to make it tomorrow!!!!! It looks wonderful!!! Tanks.
The guys loved this !!! It’s a Keeper for sure!!!
In the crockpot now! I think I am going to throw a couple of cans of mushrooms in it.
This recipe looks so good it almost makes me look forward to fall…….almost
Ha! I know what you mean Joy! The temperatures around here have been more fall like the last few days. Summer needs to stick around at least until the end of August! haha Enjoy this soup! It is awesome!
Aunt Lou
I am going to put carrots in mine and a pkg. of corn. I can’t wait to make this!!!!
Hi Barbara!
That sounds great! Let me know how it turns out! Enjoy!
Aunt Lou
Has anyone ever added carrots to it ? If so how did it turn out?
Hi Donna!
I have not tried it with carrots! What a great idea! If you do try it, let us know how it turns out! Enjoy!
Aunt Lou
You could probably add a whole plethora of veggies to this (the standard carrot, celery, and onion; or “mire pois”, sorry if I misspelled that), and then some to fit personal tastes (root veggies). May have to adjust amount of beef broth slightly.
Great idea Joe! I can’t wait to hear how all the variations turnout! Enjoy!
Aunt Lou