Hearty Steak and Tater Soup

Make this scrumptious slow-cooked soup by adding beef and veggies. Serve this dish with baked lumpy cheese bread.

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Servings 8

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ingredients 13
Prep Time 20 min
Total Time 9 hr 55 min

Ingredients

1: lb. boneless beef round steak, trimmed of fat, cut into 1 1/4x1-inch pieces

1: lb. small red potatoes, cut into 1/4-inch slices (4 cups)

2: medium stalks celery, chopped (1 cup)

2: medium carrots, chopped (1 cup)

1/2: cup chopped onion

2: garlic cloves, minced

1: tablespoon beef-flavor instant bouillon

1/2: teaspoon salt

1/2: teaspoon pepper

4: (14-oz.) cans beef broth

1: (6-oz.) jar sliced mushrooms, undrained

1/2: cup water

1/2: cup all-purpose flour

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Directions

1 In 4- to 5-quart slow cooker, combine all ingredients except water and flour; mix well.
2 Cover; cook on low setting for 8 to 9 hours.
3 About 35 minutes before serving, blend water and flour until smooth. Gradually stir into soup. Increase heat setting to high; cover and cook an additional 30 minutes or until slightly thickened.

EXPERT TIPS

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Expert Tips

Lumpy Cheese Bread is fun to say and fun to eat! Heat oven to 375ºF. Separate a 16.3-oz. can large refrigerated flaky biscuits into 8 biscuits. Cut each biscuit into 8 pieces; place in medium bowl. Add 8-oz. can pizza sauce and 1 cup finely shredded mozzarella cheese; toss to coat. Spread mixture in ungreased 9-inch square glass baking dish. Sprinkle with additional 1 cup finely shredded mozzarella cheese. Bake 22 to 28 minutes or until golden brown and bubbly.