This hearty Crockpot Steak Soup is the ultimate comfort food! Tender chunks of beef, silky egg noodles, and savory vegetables simmer slowly in a rich, flavorful broth. It’s an old-fashioned, cozy meal that tastes like it’s been cooking in Grandma’s kitchen all day!
Ingredients
- 1½ lbs beef stew meat, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 8 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- Salt, to taste
- 2 cups wide egg noodles
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the beef: If desired, heat the olive oil in a skillet and brown the beef on all sides for extra flavor.
- Load the crockpot: Add the beef, onion, garlic, carrots, celery, diced tomatoes, tomato paste, Worcestershire sauce, thyme, parsley, and black pepper.
- Add the broth: Pour in the beef broth and stir everything together.
- Slow cook: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender.
- Add the noodles: Stir in the egg noodles during the final 20–30 minutes of cooking, until tender. Check the package directions and avoid overcooking.
- Thicken if desired: For a thicker broth, stir in the cornstarch slurry and cook for a few more minutes until slightly thickened.
- Serve: Taste and adjust the seasoning with salt and pepper. Ladle into bowls and sprinkle with fresh parsley.
💡 Grandma’s Tip: For an even richer flavor, add a splash of Worcestershire sauce near the end and serve with warm, crusty bread for dipping!
❤️ Question: Would you enjoy a big bowl of this Crockpot Steak Soup on a cold day? 😍