~*~ STEAK AND POTATO SOUP ~*~

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 salt
1/2 teaspoon pepper
4 cans (14 1/2 ounces each can) ready to serve beef broth
1 jar (6 ounces) sliced mushrooms, undrained
1/2 cup water
1/2 cup all purpose flour

1. Trim excess fat from beef. Cut beef into 1x1/4 inch pieces. Mix
beef and remaining ingredients Except water and flour in 5 quart Crock
pot slow cooker.

2. Cover and cook on low heat setting 8 to 9 hours or until beef and
vegetables are tender.

3. Mix water and flour. Gradually stir flour mixture into soup until
blended. Cover and cook on high heat setting about 30 minutes or until
slightly thickened.

Makes about 9 servings.








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