Slow Cooker Steak And Potato Soup

Slow cooker steak and potato soup is simple yet tasty soup. When it comes to comforting, hearty meals, few dishes can rival the deliciousness and simplicity of steak and potatoes. Why not make it into a soup? When you add the convenience of the crockpot to the mix, you’ve the perfect winter recipe. Instructions to make this easy steak soup in the Instant Pot are also included. 

Ingredients For Crockpot Steak And Potato Soup

• Beef
• Russet Potatoes
• Frozen Peas & Carrots
• Onion & Garlic
• Worcestershire Sauce or Coconut Aminos
• Beef Broth & Water
• Seasonings: dried rosemary or thyme, salt & pepper

How To Make Steak And Potato Soup In The Crock-Pot

Slow Cooker

1. Add all the ingredients except the frozen peas & carrots to the slow cooker. Stir to mix well.
2. Cook HIGH 3-4 hours or LOW 6-8.
3. Stir in the frozen peas & carrots. Cook an additional 5-10 minutes. 

Instant Pot

1. Turn on the Instant Pot and select Sauté. Once hot add oil to the pot.
2. Add onion and cook 3-5 minutes or until are soft. Add garlic and cook an additional minute. Turn off the pressure cooker.
3. Pour in the broth & water and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
4. Stir in the remaining ingredients except the frozen peas & carrots.
5. Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, quick release the pressure.
6. Open the lid and stir in the frozen peas & carrots. Let sit in the Instant Pot for 5-10 minutes.

What Type Of Beef To Use

To make this easy crockpot steak and potato soup recipe, I use beef stew meat. Of course, you can always buy a piece of meat and cut it up. If you go this route, suggestions for cuts of meat include beef sirloin or a roast like chuck roast, rump roast, or even brisket.

What Type Of Potatoes To Use

While the recipe is written to use russet potatoes, I always encourage you to use the ingredients you have & like. Use your preferred type potato whether it be russet, or a a waxy potato like red potatoes. 

Storing Leftovers

If you have leftover steak and potato soup, you can store or freeze it for later use. Store leftover soup an air-tight container in the refrigerator for 3-4 days. To freeze steak and potato soup let the soup cool completely. Once cooled, add the soup to an air tight container, freezer-friendly plastic bag, or souper cubes. Store the soup in your freezer for up to 2 months. To reheat frozen steak and potato soup you have two options. You can either thaw the soup overnight  in the refrigerator OR add the soup directly to the slow cooker or Instant Pot & thaw on the warm setting.

FAQs & Tips

• To make this paleo & Whole30 compatible, substitute coconut aminos for the Worcestershire sauce.
• To make this low-carb & keto friendly, omit the potatoes. 
• Be mindful of adding too much salt. Start with a little and adjust as needed near the end of cooking. Remember that the beef broth will concentrate as it reduces, so it’s easy to over-salt if you add too much initially.
• Cut the potatoes into uniform-sized cubes to ensure even cooking. This helps prevent some pieces from becoming too mushy while others remain undercooked.
• To make a a creamier soup, add heavy cream or half-and-half the last 30 minutes of cooking time.
• I used a 6-quart slow cooker or Instant Pot.

Beef Soups

Tex-Mex Beef

Beef Kebab

Beef Noodle

Corned Beef & Cabbage

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