Slow Cooker Steak and Potato Soup

Why You’ll Love This Recipe

I like that this recipe is simple to prepare but full of bold flavors. The steak sauce adds a unique depth to the broth, while the chili powder, cumin, and cayenne bring just the right amount of warmth. It’s one of those “dump-and-go” meals that makes life easier on busy days, and the result is a soup that feels like it simmered all day on the stove.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 ¼ lb stew meat, cut into bite-sized pieces

• ¼ cup chopped onion

• ¼ teaspoon salt

• 3 cups Yukon gold potatoes, peeled and cubed

• 4 cups beef broth (low-sodium recommended)

• 1 cup brown steak sauce

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• ½ teaspoon cayenne pepper (optional, for heat)

• 2 tablespoons minced fresh parsley

directions

1. Place stew meat, onion, salt, potatoes, beef broth, steak sauce, chili powder, cumin, cayenne pepper, and parsley into the slow cooker.

2. Cover and cook on low for 8–10 hours, until the beef is tender and the potatoes are cooked through.

3. Stir well, adjust seasoning if needed, and serve hot with bread or cornbread.

Servings and timing

This recipe makes 8 servings. Prep time is just 5 minutes, cook time is 8–10 hours, for a total of about 8 hours and 5 minutes.

Variations

• I sometimes add carrots or peas in the last hour of cooking for extra veggies.

• For a smokier flavor, I stir in smoked paprika along with the spices.

• I like using sweet potatoes instead of Yukon gold for a slightly sweeter twist.

• To make it thicker, I mash a few potato cubes into the broth before serving.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the soup gently on the stovetop over medium heat. It also freezes well—I cool it completely, portion it into freezer-safe containers, and store it for up to 3 months.

FAQs

What’s the best cut of beef for this soup?

I usually use stew meat (often chuck), which becomes tender after long cooking.

Can I cook this soup on high instead of low?

Yes, I can cook it on high for 4–5 hours, but I prefer low for the most tender beef.

Do I have to use steak sauce?

I recommend it since it adds richness and tang, but Worcestershire sauce with a little ketchup also works.

Can I make this soup less spicy?

Yes, I simply reduce or omit the cayenne pepper.

Can I add more vegetables?

Definitely—I often toss in carrots, peas, or green beans to bulk up the soup.

Conclusion

This Slow Cooker Steak and Potato Soup is a filling, flavorful meal that’s incredibly easy to prepare. I love the way the steak sauce and spices transform a simple beef-and-potato soup into something bold and comforting. It’s a recipe I keep on hand for busy days when I want a warm, satisfying dinner with minimal effort.