January 7, 2012

Slow cooker Hearty Steak and Tater Soup
*1 lb. boneless beef round steak, cut into 1 x 1/4 inch pieces.
1 lb. small red potatoes, cut into 1/4 inch slices
2 medium stalks celery, chopped
2 medium carrots, chopped
*1 medium onion, chopped
*2 cloves garlic, finely chopped
1 Tbsp. beef bouillon granules
1/2 tsp. pepper
4 cans (14 oz. each) beef broth
*1 jar (6 oz.) sliced mushrooms, undrained
1/2 c. water
1/2 c. flour

*I used stew meat, and minced onions, and left out the garlic and mushrooms!

In a large slow cooker, mix beef and remaining ingredients EXCEPT water and flour. Cover and cook on Low setting for 8-9 hours.
Mix water and flour in small bowl, gradually stir into soup until blended. Increase heat to High. Cover and cook about 30 minutes or until slightly thickened.

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