Crockpot Kansas City Steak Soup Step-by-step instructions

Before you start

Before starting, peel and cube the potatoes into about 1-inch pieces, slice the carrots into 1/4-inch coins, and slice the celery into 1/2-inch pieces. If using a leaner ground beef, you may want to add a tablespoon of oil to the skillet when browning to prevent sticking.

Have all ingredients measured and ready to go, so the assembly is quick and easy. The slow cooker can be started in the morning and left to cook all day.

Instructions

Browning and Layering

1. 1Brown the Beef
   In a large skillet over medium-high heat, cook the ground beef, breaking it up with a wooden spoon, until browned and no longer pink. Drain off any excess fat. Transfer the browned beef to the slow cooker.
   Look for The beef is browned and crumbly, with no pink remaining.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Browning the beef first adds deep flavor and helps render fat, creating a richer soup.
2. 2Pile on the Vegetables
   Add the cubed potatoes, carrot coins, and sliced celery to the slow cooker on top of the beef. Spread them out evenly so they cook uniformly.
   Look for The vegetables are evenly distributed over the beef.
   Tip Cut the potatoes and carrots into similar-sized pieces for even cooking.

At the end of this phase, the beef is browned and crumbly, with no pink remaining, and the vegetables are piled on top of the beef in the slow cooker. The bouillon granules are sprinkled over the vegetables, and the broth and tomatoes are added, creating a richly colored liquid that surrounds the ingredients. Everything is stirred gently, and the slow cooker is ready to be turned on.

Simmering and Blending

3. 3Season and Add Broth
   Sprinkle the beef bouillon granules over the vegetables. Pour the beef broth and the diced tomatoes with their juices over everything. Stir gently to combine, making sure the bouillon dissolves.
   Look for The broth is reddish-brown and the bouillon granules are dissolved.
   Tip If you prefer a thicker soup, you can add a cornstarch slurry later, but this version is brothy and satisfying.

During this phase, the slow cooker works its magic. The broth is gently simmering, and the aromas of beef, tomatoes, and vegetables fill the kitchen. The vegetables are beginning to soften, and the flavors are melding together.

The liquid should be a deep, savory brown, with the tomatoes visibly distributed throughout. The beef is fully cooked and tender, and the soup is ready to be served.

Finishing and Serving

4. 4Slow Cook to Perfection
   Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the vegetables are tender and the beef is fully cooked. Stir once halfway through if possible.
   Look for The soup is bubbling gently and the vegetables are fork-tender.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Cooking on low yields the most tender beef and soft vegetables, but high works in a pinch.

At the end of the cooking time, the soup is bubbling gently and the vegetables are fork-tender. The beef is deeply browned and tender, and the broth is rich and flavorful. A quick stir reveals a thick, hearty soup with soft potato cubes, carrot coins, and celery pieces suspended in the savory liquid. The soup is ready to be ladled into bowls and served.

Common mistakes

Avoid overfilling the slow cooker, as it can cause uneven cooking and spillovers. Stirring too often can break up the potatoes, so stir only once or twice during cooking. If you add the bouillon granules without dissolving them fully, they can create salty pockets, so make sure to stir well after adding.

Also, don't skip browning the beef—this step is essential for flavor. Finally, resist the urge to cook on high for too long, as it can make the vegetables mushy and the beef tough.

How to tell it’s done

The soup is done when the beef is fully cooked and has reached a safe internal temperature of 160°F (71°C), and the vegetables are tender enough to be pierced easily with a fork.

The broth should be rich and flavorful, with the potatoes slightly softened but not falling apart. If the soup seems too thick, add a bit of extra beef broth or water to reach your desired consistency. Taste and adjust seasoning with salt and pepper if needed.

• Ground meat: 160°F (71°C) in the thickest part