With all those lovely cubes of beef floating around in this rich soup, the men in your life won’t even notice that they’re eating tons of veggies, too. This also works well with leftover beef (like from a pot roast) and frozen veggies or even coleslaw mix.

Recipe serves 8.

Man Soup: Steak and Potatoes

Ingredients:

1 tbsp. olive oil
1 1/2 lb. beef flank steak, cubed
1 onion, chopped
3 cloves garlic, chopped
1/3 C. dry red wine
5 small carrots, sliced thin
4 C. cabbage, shredded
4 medium red potatoes, cubed
2 stalks of celery, diced
2 (14.5 oz.) cans diced tomatoes, undrained
2 (14.5 oz.) cans beef broth
1 (10 3/4 oz.) can tomato soup
1 tbsp. sugar
2 tsp. Italian seasoning
1 tsp. parsley flakes
1/2 tsp. freshly ground black pepper
Salt, to taste

Instructions: 1. In a large skillet, heat olive oil over medium heat. Add beef and onions and cook until beef is browned on all sides.

2. Add wine and cook over med-high, until most of the wine evaporates.

3. Transfer to the crock pot. Add the carrots, cabbage, potatoes and celery. Stir in the tomatoes and tomato soup. Stir in the beef broth.

4. Stir in the sugar, Italian seasoning and parsley flakes.

5. Cover and cook on low for 8 to 9 hours. Assure that the meat and vegetables are tender before serving.

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