1 pound thinly cut beef strips (I used beef chuck steaks that I cut with kitchen shears)
4 cups beef broth
2 cups skim or 2% milk
1 tablespoon butter
1 yellow onion, peeled and cut in slices
2 bell peppers (I used one green, one red)
2 teaspoons Worcestershire sauce
3 cloves chopped garlic
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
8 ounces provolone cheese (to add at the very end)
The Directions.
Add the 1 tablespoon of butter to your crockpot and turn it on high to melt.
Cut up your meat and add it to the crock, swirling it into the butter to coat. Add the chopped peppers, onion, and garlic.
Add the Worcestershire, salt and pepper.
Stir in the beef broth and milk.
Cover and cook on low for 6 to 7 hours, or on high for about 4 - 5.
The soup is done when the meat has reached the desired tenderness.
Before serving, stir in the provolone cheese. It will melt in stringy chunks---yum.
The Verdict.
This is a delicious soup. I was very pleased with the flavor of the broth.
The broth is thin, if you feel you'd like a thicker broth, you can make a roux on the stove with the butter and some flour or cornstarch before adding to the crockpot.
I don't like cooking before cooking, and opted to not bother with this step.
But I also don't care if the broth is thin. If thin broth bothers you --make the roux.
:-)
serves 4
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