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Easy Steak and Potato Soup Recipe

  • Author: Mavis Butterfield



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


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.


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.