Steak and Tater Soup

By bigbare

Ingredients

• 1 pound beef boneless round steak
• 1 pound small red potatoes, cut into 1/4-inch slices (4 cups)
• 2 medium stalks celery, chopped (1 cup)
• 2 medium carrots, chopped (1 cup)
• 1 medium onion, chopped (1/2 cup)
• 2 cloves garlic, finely chopped
• 1 tablespoon beef bouillon granules
• 1/2 teaspoon pepper
• 4 cans (14.5 ounces each) beef broth
• 1 jar (6 ounces) Green Giant® sliced mushrooms, undrained
• 1/2 cup water
• 1/2 cup Gold Medal® all-purpose flour

Preparation

Step 1

1. Cut beef into 1x1/4-inch pieces. Mix beef and remaining ingredients except water and flour in 5-quart slow cooker.
2. Cover and cook on Low heat setting 8 to 9 hours.
3. Mix water and flour in small bowl; gradually stir into soup until blended. Increase heat setting to High. Cover and cook about 30 minutes or until slightly thickened.