Time 9h50m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Turn on crock pot, cut beef into bite size pieces. Mix beef, potatoes, celery, carrots, onion, garlic, bouillon, pepper, and broth in the crock pot (all ingredients except water and flour). Cover and cook on low setting for 8-9 hours. Turn crock pot on high, mix flour and water. Gradually stir in the flour mixture to the crock pot. Cover and cook an additional 25 minutes or until thickened.
Number Of Ingredients 4 Steps:
Spray inside of crock with non stick spray and lay steaks on the bottom. Wash and cut potatoes into 1" cubes with skins in tact and put around steak. Add broth or water until half of steak is sitting in the liquid (will vary depending on how large your pot is) Sprinkle everything with dry soup mix. Cover and cook on high for 3-4 hours or low for 6-8 hours until steak and potatoes are tender to your liking.
Time 7h25m Yield 6 Number Of Ingredients 9 Steps:
Spray 4- to 5-quart slow cooker with cooking spray. Sprinkle both sides of beef with flour, salt and pepper. In 12-inch skillet, heat oil over medium heat until hot. Cook beef in oil 6 to 8 minutes, turning occasionally, until brown on both sides. Place onions in slow cooker. Top with beef and tomatoes; sprinkle with sugar. Cover; cook on Low heat setting 7 to 9 hours or until beef is tender. About 15 minutes before steak is ready to serve, microwave vegetables (potatoes are in the medley) as directed on bag. Stir into beef mixture.
Time 8h Yield 8 Number Of Ingredients 8 Steps:
Place the potatoes, onion, butter, chicken bouillon cubes, parsley and water into a slow cooker. Set on low and let cook for 6 to 8 hours. At least half an hour before serving, stir together the milk and flour until no lumps remain, and mix into the soup. Cook for 30 minutes or until the soup is thickened.
Yield 10 Number Of Ingredients 11 Steps:
Cut beef steak into 1/4-inch-thick strips; cut each strip into 1-inch pieces. Heat oil in 8-quart stockpot or Dutch oven over medium-high heat until hot. Add beef; cook 4 to 5 minutes or until browned, stirring occasionally. Add onions and garlic; cook and stir 2 minutes. Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 12 to 15 minutes or until vegetables are crisp-tender, stirring occasionally.
Time 8h15m Yield 10 servings (3-3/4 quarts). Number Of Ingredients 11 Steps:
Combine all ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Time 7h15m Yield 6-8 serving(s) Number Of Ingredients 11 Steps:
Cut steak into serving size pieces and place in bottom of cooker. In bowl, combine tomato sauce, onion soup mix. oil, vinegar, oregano, garlic powder and pepper. and pour over meat. Scrub and pierce potatoes and place on top of meat. Cook on low heat for 7-7 1/2 hours or until meat and potatoes are tender. Combine water and cornstarch until smooth (boil in a saucepan 2 minutes or until thickened) and add to drippings.
Time 2h15m Yield 8 Number Of Ingredients 19 Steps:
Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion. Cook and stir until the meat and onion are browned, about 10 minutes. While beef is cooking, mix together flour, paprika, salt, and pepper in a bowl. Sprinkle the flour mixture over the browned meat, and stir to coat. In a large soup pot, pour in the beef broth and water, and stir in the parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture, and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes. Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.
