1-1/2 lbs. boneless beef top sirloin steak, about 1/2-inch thick, sliced into thin strips
2 T. oil
1 sweet onion, sliced
8-oz. pkg. sliced mushrooms
3 14-1/2 oz. cans beef broth
4 c. water
3 potatoes, cut into 1/2-inch cubes
2 t. Worcestershire sauce
Garnish: 8-oz. pkg. shredded Monterey Jack cheese
In a large soup pot over medium heat, brown steak strips in oil for
5 minutes. Add onion and mushrooms; sauté until tender, about 5 to 10 additional minutes. Add remaining ingredients; simmer over low heat for 30 to 40 minutes. Transfer to a slow cooker. Cover and cook on low setting for up to 4 hours. Ladle into bowls and serve garnished with cheese. Serves 6 to 8.
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