Description
Slow cooker steak soup brings hearty comfort straight from a simmering kitchen. Rich beef chunks mingle with savory vegetables and robust seasonings, creating a warming meal that satisfies deep hunger while promising delightful home-style flavors you’ll crave again.
Ingredients
Scale
Main Proteins:
- 2 lbs (907 g) sirloin tip steak (cut into 1-inch cubes)
Liquid and Broth:
- 2 quarts (1.9 liters) beef broth
- 1 tablespoon Worcestershire sauce
Seasonings and Thickeners:
- 1 envelope (1 oz or 28 g) dry onion soup mix
- 2 tablespoons tomato paste
- ¼ cup (30 g) flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Additional Ingredients:
- 2 cups (240 g) ditalini pasta (cooked as the package says)
Instructions
- Heat of oil in a large skillet over medium-high heat. Carefully sear cubed steak pieces on all sides until golden brown, approximately 3 to 4 minutes. Transfer browned meat directly into the slow cooker.
- Using the same skillet, sprinkle all-purpose flour over the remaining meat drippings. Gently toast the flour for 1-2 minutes until it develops a light golden color. Whisk in tomato paste, then gradually pour of beef broth, ensuring no lumps form during mixing.
- Pour the remaining beef broth into the slow cooker. Add Worcestershire sauce, onion soup mix, kosher salt, and ground black pepper. Stir all ingredients thoroughly to combine.
- Cover the slow cooker and cook on low temperature for 6 to 7 hours, or on high temperature for 4 to 5 hours. The meat should become extremely tender and easily break apart when touched.
- Approximately 25 minutes before serving, prepare ditalini pasta according to package instructions. Drain pasta completely and set aside.
- Before serving, taste the soup and adjust seasoning if needed. Gently fold cooked ditalini pasta into the soup. Ladle into serving bowls and enjoy immediately while hot.
Notes
- Searing steak creates a rich, caramelized flavor foundation that elevates the entire soup’s depth and complexity.
- Whisking flour into pan drippings builds a silky roux, ensuring a thick and luxurious soup texture without clumpy inconsistencies.
- Slow cooking transforms tough meat cuts into meltingly tender bites, allowing every ingredient to infuse and develop robust, hearty flavors.
- Worcestershire sauce introduces a tangy, umami-rich dimension that complements the beef’s natural richness and adds subtle complexity.
- Cooking pasta separately prevents soggy noodles and maintains perfect al dente texture when gently stirred into the finished soup just before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1.5g
- Protein: 20g
- Cholesterol: 70mg