Description
An easy dump and go beef and vegetable soup with a barbecue sauce boost! Make it fast in the Instant Pot or low and slow in the Crockpot.
Ingredients
Scale
- 3 carrots, peeled and sliced
- 2 ribs celery, sliced or diced
- 1 Tbsp dry minced onion
- 2 cups water
- 1 Tbsp Better than Bouillon Beef Base
- 1 (14.5 oz) can diced tomatoes
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 1/2 tsp Worcestershire sauce
- 1/3 cup barbecue sauce
- 1 pound beef stew meat
- 1 Tbsp olive oil
- 1/4 cup flour
- 1/2 tsp kosher salt
- 1/8 tsp smoked paprika
- 2 cups frozen hashbrowns
- Shredded cheddar, for topping
Instructions
Instant Pot Instructions:
- Add carrots, celery, onion, water, bouillon, tomatoes, pepper, garlic powder and Worcestershire sauce into Instant Pot. Scoop the barbecue sauce on top (don’t stir it in).
- In a ziploc bag or a container with a lid add the beef, oil, salt, paprika and flour. Close the container and shake until beef is coated well. Dump the beef on top of the barbecue sauce and don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 20 minutes. When time is up let pot sit for 10 minutes (or longer) and then release the pressure. Remove the lid.
- Stir in the hashbrowns until warmed through (you may want to use the saute setting).
- Ladle into bowls and top each serving with a bit of shredded cheese. Eat and enjoy!
Slow Cooker Instructions:
- Add carrots, celery, onion, water, bouillon, tomatoes, pepper, garlic powder, Worcestershire sauce and barbecue sauce into slow cooker. Stir.
- In a ziploc bag or a container with a lid add the beef, oil, salt, paprika and flour. Close the container and shake until beef is coated well. Stir the beef into the slow cooker.
- Cover and cook on low for 6 hours.
- Stir in the hashbrowns until warmed through.
- Ladle into bowls and top each serving with a bit of shredded cheese. Eat and enjoy!
- Category: Soup
- Method: Instant Pot or Slow Cooker