Ingredients
Scale
- 1 pound of beef steak (chuck or sirloin works well)
- 2 cups of corn (fresh, frozen, or canned)
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 3 medium potatoes, peeled and diced
- 4 cups of beef broth
- 1 cup of heavy cream
- 2 teaspoons of dried thyme
- Salt and pepper to taste
- 1 tablespoon of olive oil
- Optional: chopped parsley for garnish
Instructions
- Cut the steak into bite-sized pieces and chop the onion, garlic, and potatoes.
- Heat olive oil in a skillet, sear the steak until browned, then transfer to the crockpot.
- Add onion, garlic, potatoes, and corn to the crockpot, seasoning with thyme, salt, and pepper.
- Pour beef broth over the mixture and stir gently to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Stir in heavy cream 30 minutes before serving.
- Serve hot, garnished with parsley if desired.
Notes
- Feel free to substitute or add other vegetables like bell peppers or carrots.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Soup
- Method: Crockpot
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg