3 June, 2016
Crock Pot Beef Stew Soup
I know you’re thinking soup in the summer, Jill? I believe that if a soup is really good it is worthy of being made year round no matter the weather. This beef stew soup is just that! I was going to make this using beef stew meat we had from our cow in the deep freezer, but when I went digging I noticed we were out. So I found a sirloin tip roast and decided to use that instead. I am so thankful we were out of stew meat because this meat was so incredibly tender, it was to die for. My husband even stated he would pay $10.99 for this meal in a restaurant. That may or may not seem like a lot to you, but that was a compliment from him.
There are two ways you can make this soup, the quick way and the more flavorful way. The more flavorful way is only about 10 minutes longer and not a lot of work. If you choose the quick way you will prep the meat and then just add all the ingredients to the crock pot to cook. If you choose the more flavorful way, then you will sauté the vegetables with garlic and a little salt and pepper before adding them to the crock pot. I know if I was pressed for time I might pick the quicker option, but this morning I had plenty of time and I LOVE garlic.
The recipe below is for the way I prepared it for my family and received an easy five thumbs up. They each devoured their bowl in no time. As you can see below, I served it with a side of garlic toast.
- 2.5 lb sirloin tip roast, cut into pieces
- 2 Tbsp. olive oil
- 1/3 cup flour
- 1/2 tsp salt
- 1/2 tsp. pepper
- 1/2 tsp seasoning salt of your choice
- 4 cloves of garlic (divided)
- 1 envelope of Lipton Onion soup
- 5 cups beef broth ( low sodium)
- 1/2 of an onion, diced
- 5 carrots, diced
- 2 stalks of celery, diced
- 1 can of tomato paste
- 1 Tbsp. Worcestershire sauce
- 1 cup of frozen corn
- 2 cups of wide egg noodles
- Cut the roast up into 1 inch cubes.
- In a zip lock bag add the flour, salt, pepper, and seasoning salt.
- Add the meat to the bag and evenly coat all the meat.
- Add oil and 2 cloves of garlic to a skillet over medium heat. Once the garlic starts to turn light brown add the beef and cook until brown.
- Transfer the meat to the crock pot.
- Saute over medium heat 2 cloves of garlic with the carrots, onion, and celery. Saute for about 10 minutes. Add a little salt and pepper to taste.
- While sautéing the vegetables add the Onion soup package over the beef in the crock pot.
- Add the beef broth.
- Once the vegetables are done add them to the crock pot.
- Mix together the tomato paste and the Worcestershire sauce, add to the crock pot.
- Add corn.
- Stir it all together and let cook on low for 7 hours.
- After the 7 hours cook the noodles according to the package and add to the soup.
Enjoy this bowl of goodness!