This Slow Cooker Steak Soup is a comforting, hearty dish made with tender pieces of sirloin tip steak, rich beef broth, and ditalini pasta. It’s perfect for those days when you want a meal that’s satisfying and easy to prepare. Let your slow cooker do the work as it infuses the soup with deep, savory flavors.
Ingredients You’ll Need:
- 2 quarts (1.9 liters) beef broth
Beef broth provides a rich and savory base for the soup, giving it depth and heartiness. - 1 teaspoon (7 g) salt
Salt enhances the flavors of the steak and broth. Adjust the amount to taste based on the saltiness of your broth. - 2 pounds (1 kg) sirloin tip steak, cubed (1-inch pieces)
Sirloin tip steak is tender and flavorful, perfect for slow-cooking. You can also use other cuts like chuck or round steak for a more budget-friendly option. - 1/2 teaspoon (1 g) ground black pepper
Black pepper adds a touch of warmth and balances the richness of the broth. - 1 tablespoon (15 ml) Worcestershire sauce
Worcestershire sauce adds umami and a subtle tang that enhances the overall depth of flavor in the soup. - 2 tablespoons tomato paste
Tomato paste brings a slight sweetness and acidity, which balances the savory flavors of the beef and broth. - 1 envelope (1 oz, 28 g) dry onion soup mix
This adds a convenient burst of flavor, infusing the soup with onion and spices. - 1/4 cup (35 g) flour
Flour helps thicken the soup, creating a slightly heartier texture. - 2 cups (200 g) ditalini pasta, cooked according to package instructions
Ditalini pasta adds a comforting texture to the soup. You can substitute with other small pasta shapes like elbow macaroni or small shells.
Instructions:
Step 1: Brown the Steak
- In a large skillet, heat a small amount of oil over medium-high heat. Add the cubed sirloin tip steak and brown on all sides, about 3-5 minutes. You may need to do this in batches to avoid overcrowding the pan.
- Once browned, transfer the steak to the slow cooker.
Step 2: Prepare the Soup Base
- In the same skillet, add 1/4 cup flour and stir it into the leftover steak drippings, cooking for 1-2 minutes until lightly browned. This helps to thicken the soup.
- Add the tomato paste and stir well to combine.
- Gradually pour in about 1 cup of the beef broth, whisking to avoid lumps. Once smooth, pour this mixture into the slow cooker with the steak.
Step 3: Add the Remaining Ingredients
- Add the remaining beef broth, Worcestershire sauce, dry onion soup mix, salt, and pepper to the slow cooker. Stir everything together to combine.
Step 4: Cook the Soup
- Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until the steak is tender and the flavors have melded together.
Step 5: Cook the Pasta
- About 20 minutes before the soup is done, cook the ditalini pasta according to the package instructions. Drain and set aside.
Step 6: Combine and Serve
- Once the soup is ready, stir in the cooked ditalini pasta just before serving to keep it from becoming too soft.
- Taste the soup and adjust the seasoning with more salt or pepper if needed.
Serving and Storage Tips:
- Serving: Serve hot with a side of crusty bread or a green salad for a complete meal. Garnish with freshly chopped parsley or grated Parmesan for added flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. The pasta may absorb some broth, so you can add a little more broth when reheating.
Helpful Notes:
- Brown the Steak: Browning the steak before slow cooking adds depth and flavor to the soup. It’s an extra step but well worth it!
- Prevent Overcooking the Pasta: Cook the pasta separately and add it to the soup at the end to avoid overcooking, as it can become mushy if left in the soup for too long.
Tips from Well-Known Chefs:
- Chef Bobby Flay: “Browning your meat before slow cooking adds layers of flavor that really make a difference in slow-cooked dishes.”
- Chef Gordon Ramsay: “Using Worcestershire sauce enhances the beefy flavor of the broth and adds a wonderful umami depth to the soup.”
