Beef Vegetable Soup

By McLean

Ingredients

• 1 1/2 lb. round steak, cut into 1/2-inch cubes
• 1/4 cup butter, melted
• 1 cup flour
• 6 cups water, divided
• 2 (14 1/2 oz.) cans stewed tomatoes
• 1 (10 oz.) package frozen mixed vegetables
• 3 cups peeled, diced baking potatoes
• 1 cup diced carrots
• 1 cup diced celery
• 1/4 cup beef granules
• 1 package onion soup mix
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 2 onions, chopped
• 2 teaspoons Italian seasoning (optional)
• 6 oz. tomato paste (optional)
• 1/2 cup diced cabbage (optional)

Preparation

Step 1

Brown beef in butter in a large Dutch oven over medium-high heat; place in slow cooker.

Combine flour and 3 cups water, stirring until smooth. Pour over beef in slow cooker.

Add remaining 3 cups water and remaining ingredients. Cook on high for one hour and then reduce to low and continue cooking for 7 hours.