Tennessee BBQ Steak Soup

1/2 cup- flour
2 cups – beef broth
1/2 cup – diced fresh carrots
1/2 cup – diced fresh celery
1/2 cup – diced fresh onions
1/2 tsp. ground black pepper
1 .5 tsp. Worcestershire sauce
1/2 cup – BBQ sauce
1 small can of corn
3 potatoes cubed and peeled
1 lb. stew meat, browned and drained


Coat beef with flour and brown in skillet in olive oil. Place browned meat and veggies in bottom of crockpot and cover with pepper. Pour BBQ and Worcestershire sauce over meat and veggies and add broth.

Cook on low for 6-8 hours. Serve with shredded cheese on top (optional)
Thanks Rachel Cox!

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