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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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I found this recipe in Southern Living and made it the other night for dinner. I don't know why it is called a soup there is really no broth. This to me is more like a stick to your ribs stew. I used carne asada cubed. This was so good. Try it with a good garlic bread. Awesome! Ingredients:
1 (2 lb) package top round steaks, cubed |
1/3 cup flour |
3 tablespoons vegetable oil |
4 cups water |
5 baking potatoes, cubed |
3 carrots, sliced |
2 small onions, chopped |
1 celery rib, chopped |
1 cup frozen sweet peas |
1 (16 ounce) can whole kernel corn, drained |
1 (6 ounce) can tomato paste |
2 tablespoons beef bouillon granules |
1 -2 teaspoon pepper |
Directions:
1. Toss together steak and flour.
2. Brown steak in hot oil in a large skillet over medium-high heat 5 to 6 minutes.
3. Stir together browned steak, 4 cups water, and remaining ingredients in a 5 quart slow cooker.
4. Cook, covered, on high 8 hours or until vegetables are tender.
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