Ingredients
- 1 1/2 pounds beef stew meat, cut into 1/2 inch pieces
- 1 1/2 pounds potatoes, cubed
- 32 ounces beef broth
- 2 cups water
- 1 cup steak sauce
- 1 medium onion, chopped
- 1 tablespoon chili powder
- 2 teaspoons dried parsley
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup clear jel {cooking type} or corn starch
- 3 tablespoons water
Instructions
Place all the ingredients except for the clear jel/corn starch and 3 tablespoons of water in a slow cooker and cook on low for 7-8 hours or until the steak and potatoes* are tender.
About 30 minutes before the beef and potatoes are done, whisk the clear jel/corn starch and 3 tablespoons of water together until it is dissolved. Pour the mixture into the slow cooker, give it a stir, re-cover and cook another 30 minutes.
Garnish with fresh parsley if desired.
Serve with a nice hunk or bread or crackers.
Notes
If making this as a freezer meal, make sure the potatoes are just a little on the undercooked side. This will help with the texture of the potatoes when you go to reheat your soup.
Pack the soup away in freezer containers {I like to use 32 ounce plastic containers} and freeze. To serve, thaw overnight in the refrigerator, reheat and serve.