Delicious Vegetables, Potatoes and Crock-Pot Steak Recipe


Crock-Pots or slow cookers are perfect for cooks on the go. Prep ingredients, place them in the pot and then go. It doesn't get easier than that. This delicious recipe is based on one from Diana Rattaray and really sticks to the ribs.


1. Cut the steak into strips. Coat steak with a dusting of paprika. Rub paprika into every steak crevice.

2. Add olive oil to pan. Add steak strips to pan then brown them on low heat. Turn steak over in its own juices ensuring that steak soaks up this juice. Doing this adds flavoring.

3. Lightly add flour to evenly coat strip steaks.

4. Add onions and toss with coated steak. Remove from heat and set aside.

5. Chop celery and carrots, slicing them evenly. Slice mushrooms evenly. Place all of these ingredients in a large bowl.

6. Cut potatoes into 1/2-inch cubes and set aside in a saucepan.

7. Add 1 1/2 cups of water to potatoes in saucepan and bring to a boil. Reduce heat to medium and cook until potatoes are tender.

8. Add 1 tablespoon of soup and beef stock each to flavor the potatoes.

9. Brown potatoes to mix flavors, tossing frequently. Remove potatoes from heat and toss with butter and parsley.

10. Mix remaining ingredients (with the exception of the gravy) into vegetable bowl blending well.

11. Add one cup of boiling water to Crock-Pot and heat on high for 20 minutes.

12. Drain Crock-Pot and add all ingredients but the potatoes.

13. Cook steak and vegetables for two and a half hours on high heat. reduce heat to low and cook for an additional 30 minutes.

14. Stir ingredients in the Crock-Pot to ensure that ingredients are well blended.

15. Add gravy and stir well.

16. Place potatoes on plate and spoon steak, vegetables and gravy on top of potatoes.

Serves six.


  • 2 pounds strip steak
  • 1 1/2 teaspoon coarse sea salt
  • 1 1/2 teaspoon black pepper
  • 2 tablespoons flour
  • 1 cup brown gravy
  • 1 medium yellow onion
  • 2 tablespoons minced garlic
  • 1 1/2 tablespoons paprika
  • 2 tablespoons extra virgin olive oil
  • 1 cup condensed mushroom soup
  • 1 cup boiling water
  • 3 large brown potatoes
  • 4 carrots
  • 3 celery stalks
  • 1 can sweet corn
  • 1 cup mushrooms
  • 1/2 cup tomatoes
  • 1 tablespoon organic butter
  • 1 1/2 teaspoons parsley