Today is Ethiopian Christmas!!!
I had a couple pounds of stew beef to use, so I thought it would be great to make Siga Wat or another Ethiopian dish. However, I didn't plan ahead, so I didn't have all the ingredients I needed. So...I made steak and potato soup. I couldn't find a recipe online that I liked, so I threw together what I could remember from our regular baked potato soup--well, based on what we had in the house. We all thought it came out pretty well. So I'm posting it so I remember what went into it.
2.3 lbs. Stew beef. (It was a lot of meat for the recipe. 1.5 or even just 1 lb. would probably be plenty.)
2.5 lbs. cubed potatoes. We had red-skinned yellow potatoes
4 cups (one carton) broth
dehydrated minced onions --yeah, it's what I had on hand
2 Tbsp. McCormick Grill Mates Montreal Steak seasoning*
8 oz. cream cheese
Pan-sear the outside of the beef, just to seal in the flavor. To the crock-pot add beef, potatoes, broth, seasonings, and sprinkle onions across the top of the broth. (Sorry, I didn't measure how much I used.) Stir together. Cover. I cooked on high for about 4 hours then reduced to low for about two. About half an hour before ready to eat, smash some of the potatoes in the crock-pot. Add cream cheese and stir occasionally until melted.
Yum!
*Contains: COARSE SALT, SPICES (INCLUDING BLACK PEPPER, AND RED PEPPER), GARLIC, SUNFLOWER OIL, NATURAL FLAVOR, AND EXTRACTIVES OF PAPRIKA
