Slow Cooker Steakhouse Soup
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 8 hours in slow cooker
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This budget friendly gourmet soup calls for the best steak house flavors, all in one scrumptious bowl of soup. Enjoy!

Ingredients for Single Meal

  • 2 - lb(s) stew beef
  • - Salt and pepper
  • 2 - lb(s) baby potatoes
  • 12 - oz. frozen carrots
  • 3 - cup(s) beef broth
  • 1/4 - cup(s) Worcestershire sauce
  • 2 - Tbsp balsamic vinegar
  • 1/4 - cup(s) blue cheese crumbles**
  • Side: - salad**
  • Side: - dinner rolls**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Place the beef for stew cubes into the base of the slow cooker and season with salt and pepper. Add the baby potatoes, frozen carrots, beef broth, Worcestershire sauce, and balsamic vinegar. Gently stir and then set the slow cooker on low and cook for 8 hours.
  2. Add a blue cheese crumble garnish to each bowl of soup.
  3. Prepare salad.
  4. Warm the dinner rolls.
  5. Serve Slow Cooker Steakhouse Soup with side salad and dinner rolls.

Freezeasy Meal Prep Directions

    To each gallon-size plastic freezer baggie, add the following ingredients:

    • 2 lbs. beef for stew
    • Salt and pepper
    • 1 - 2 lb. bag baby potatoes
    • 1 - 12 oz. bag frozen carrots
    • 3 cups beef broth
    • 1/4 cup Worcestershire sauce
    • 2 Tbsp balsamic vinegar

    Remove as much air as possible and seal. Add label to baggie and freeze.

    Freeze & Thaw Instructions

    Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking on low for 8 hours.

    Special notes

    None.

    Dairy-Free Modifications

    Recipe is dairy-free when omit the blue cheese garnish.

    Gluten-Free Modifications

    Recipe is gluten-free when served with gluten-free sides.

    Printable Label Recipe Title

    Slow Cooker Steakhouse Soup

    Printable Label Instructions

    Thaw and slow cook on low for 8 hours. Garnish with blue cheese crumbles in each bowl.
    Serve with salad and dinner rolls.

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