Description
A comforting and hearty Slow Cooker Steak Soup featuring tender sirloin tip roast browned to perfection and slow-cooked with savory beef broth, onion soup mix, and tomato paste. Finished with tender egg noodles, this soup is perfect for a satisfying family meal.
Ingredients
Scale
Beef and Seasoning
- 2¼ lb sirloin tip roast, cut into 1-inch cubes
- ¼ cup all-purpose flour
- ½ tsp salt
- ½ tsp ground black pepper
- 2 Tbsp canola oil
Soup Base
- 1 (1-oz) envelope dry onion soup mix
- 4 cups beef broth
- 1 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
Noodles
- 2 cups uncooked medium egg noodles
Instructions
- Coat the Beef: Place the sirloin tip roast cubes, all-purpose flour, salt, and ground black pepper into a large ziplock bag. Seal the bag and shake vigorously until the beef pieces are evenly coated with the flour mixture.
- Brown the Beef: Heat the canola oil in a large skillet over medium-high heat. Remove the coated beef cubes from the bag, shaking off any excess flour mixture, and sauté in the hot oil until browned on all sides, approximately 5 minutes. This step locks in flavor and enhances the soup’s depth.
- Prepare Slow Cooker: Transfer the browned beef into the slow cooker. Add the dry onion soup mix, beef broth, tomato paste, and Worcestershire sauce. Stir gently to combine all ingredients.
- Slow Cook the Soup: Cover the slow cooker and cook the stew on LOW for 8 hours, allowing the beef to become tender and the flavors to meld beautifully.
- Add Noodles and Finish Cooking: After 8 hours, add the uncooked medium egg noodles to the slow cooker. Cover and continue cooking on LOW for an additional 15 to 30 minutes, or until the noodles are tender and fully cooked. Serve hot.
Notes
- For thicker soup, you can mix a tablespoon of cornstarch with cold water and stir it into the soup during the last 30 minutes of cooking.
- To add more vegetables, consider tossing in diced carrots, celery, and onions along with the broth in step 3.
- If you prefer a richer flavor, sear the beef in butter instead of canola oil.
- Leftovers can be refrigerated for up to 3 days and taste great when reheated.
