Sirloin and Vegetable Soup

Don’t skimp on the beef! Sautéing the sirloin makes this beef stew tender and flavorful, with just the right bite.

Serves: 8Hands-on: 20 minutesTotal: 5 hours 40 minutesDifficulty: Easy


Serves: 8

Ingredients

  • 1 lb. sirloin steak, diced
  • 2 Tbsp. butter
  • 1 medium white onion, peeled and diced
  • 3 medium carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 28 oz. beef broth
  • 3 cups water
  • 28 oz. canned diced tomatoes
  • 1 cup frozen corn
  • 3 large Yukon Gold potatoes, peeled and diced
  • 3 bay leaves
  • 1½ Tbsp. garlic powder
  • 1 cup frozen peas
  • 1½ tsp. sriracha
  • 1 tsp. salt
  • ½ tsp. ground black pepper

Directions

  • In a large skillet, brown the sirloin over medium heat. Remove from pan. Add butter to the skillet and sauté the onions, carrots, and celery until tender, about 5 minutes.
  • Transfer sirloin and cooked vegetables a 4- or 6-quart slow cooker, and add broth, water, undrained tomatoes, corn, potatoes, bay leaves, and garlic powder. Stir to combine. Cook 5 hours on low until potatoes are tender.
  • Add peas, sriracha, salts and pepper. Cover and cook for 20 additional minutes. Serve hot.