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I’m using up the last of our steer meat just in time as our new shipment should be here sometime in June. I made this for hubby to take for his lunches and my son shockingly went to town eating a huge dent out of it! I accidently put a whole package of egg noodles in there so it didn’t come out like a soup. The noodles soaked up all the liquid, but it was still tasty. I’ll be making this again for sure come Fall!

{Slow Cooker} Steak Soup

(Adapted from Plain Chicken)


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2 1/4 lb sirloin tip roast, cut into 1-inch cubes

1/4 cup flour

1/2 tsp salt

1/2 tsp ground pepper

2 Tbsp canola oil

1 (1oz) envelope dry onion soup mix

4 cups beef broth

1 Tbsp tomato paste

1 Tbsp Worcestershire sauce

2 cups uncooked medium egg noodles


Combine roast, flour, salt and pepper in a large ziplock bag. Seal and shake to coat beef.


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Heat oil in a large skillet over medium-high heat. Remove beef from ziplock bag, discard any excess flour mixture. Sauté beef until browned, about 5 minutes.


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Place meat into slow cooker. Add onion soup mix, beef broth, tomato paste and Worcestershire sauce. Cook on LOW for 8 hours, until beef is tender.


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Add noodles to slow cooker.


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Cover and cook on LOW for 15-30 minutes, until noodles are tender.

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