Slow Cooker Beef Soup with Squash Recipe
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Prep Time
15 mins
-
Cook Time
8 hrs
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Servings
10
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Calories
241 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Beef Soup with Squash Recipe
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Tender chunks of beef, velvety squash, and a rich, flavorful broth make this hearty soup perfect for chilly days.
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Ingredients
- 1 ½ pounds beef sirloin, or round steak
- ⅓ cup flour
- butternut squash
- 2 carrots
- 1 onion
- 1 clove garlic
- 1 quart beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 2 teaspoons salt
- 1 teaspoon pepper
Instructions
- Cut the beef into 1-inch cubes.
- Put the beef in the slow cooker and add the flour. Stir to mix.
- Dice the butternut squash, carrots, onions, and garlic and add to the slow cooker.
- Add the beef broth, Worcestershire sauce, soy sauce, salt and pepper. Stir to mix.
- Cover and cook on low for about 8 hours or high for 6 hours.
Notes
- You could brown the beef before adding it to the slow cooker, but I never bother. The small difference in flavors doesn't seem worth the extra effort.
- Butternut squash can be a pain to peel and dice. If you are having trouble, try microwaving it for 3 minutes. That will soften the squash enough to make it slice more easily. Or just buy precut butternut squash cubes at the grocery store!
- Cut your veggies into relatively large chunks, especially the butternut squash. This helps them hold their shape and texture during the long cooking time and makes for a more visually appealing stew.
- If your stew is a bit too thin, you can mix together a slurry of cornstarch and cold water. Stir it into the stew and let it cook for an additional 15-20 minutes to thicken.
- You can add different veggies like potatoes, parsnips, or turnips.
- You could brown the beef before adding it to the slow cooker, but I never bother. The small difference in flavors doesn't seem worth the extra effort.
- Butternut squash can be a pain to peel and dice. If you are having trouble, try microwaving it for 3 minutes. That will soften the squash enough to make it slice more easily. Or just buy precut butternut squash cubes at the grocery store!
- Cut your veggies into relatively large chunks, especially the butternut squash. This helps them hold their shape and texture during the long cooking time and makes for a more visually appealing stew.
- If your stew is a bit too thin, you can mix together a slurry of cornstarch and cold water. Stir it into the stew and let it cook for an additional 15-20 minutes to thicken.
- You can add different veggies like potatoes, parsnips, or turnips.
Nutrition Information
Show Details
Calories
241kcal
(12%)
Carbohydrates
15g
(5%)
Protein
14g
(28%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
48mg
(16%)
Sodium
997mg
(42%)
Potassium
580mg
(17%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
10013IU
(200%)
Vitamin C
18mg
(20%)
Calcium
65mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 15g | 5% |
| Protein | 14g | 28% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 997mg | 42% |
| Potassium | 580mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 10013IU | 200% |
| Vitamin C | 18mg | 20% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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