Every spoonful of this hearty soup is brimming with beef and potatoes in a rich broth.
Prep Time: 20 min
Total Time: 9 hours 50 min
Makes: 9 servings (1 1/2 cups each)
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1 pound beef boneless round steak
1 pound 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 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 tablespoon beef bouillon granules
1/2 teaspoon pepper
4 cans (14.5 ounces each) beef broth
1 jar (6 ounces) Green Giant® sliced mushrooms, undrained
1/2 cup water
1/2 cup Gold Medal® all-purpose flour
Cut beef into 1x1/4-inch pieces. Mix beef and remaining ingredients except water and flour in 5-quart slow cooker.
2. Cover and cook on Low heat setting 8 to 9 hours.
3. Mix water and flour in small bowl; gradually stir into soup until blended. Increase heat setting to High. Cover and cook about 30 minutes or until slightly thickened.
For accurate cooking times and proper doneness, cut all meats and vegetables into the sizes specified in a recipe.
Serve-With Warm sourdough bread, a salad of sliced tomatoes and cucumbers in an herb vinaigrette dressing and glasses of cold apple cider or beer create a stick-to-your-ribs meal.
Sprinkle each serving with shredded Monterey Jack cheese and chopped fresh parsley.