Chunky Steak and Vegetable Soup

2lb top round steak cut into 1-inch cubes
1/3 cup all purpose flour
3 T of vegetable oil

6 cups of water
5 small baking potatoes cut into 1/2 inch cubes
3 carrots sliced
2 small onions, chopped
1 celery rib,
1 (6oz) can tomato paste
2 T beef Bouillon granules
1 to 2 tsp pepper

1 cup frozen sweets peas, thawed
1 (16oz) can whole kernel corn, drained

Place steak in a ziploc bag, add flour, and toss to coat. Brown steak in hot oil in a large skillet over medium high heat 5 to 6 minutes or until browned. Drain well.

Combine steak, 6 cups water, and next 7 ingredients in a 7-qt slow cooker. Cover and cook on High 8 hours

Stir in peas and corn; cover and cook on High 30 more minutes.

This recipe is from SouthernLiving's Busy Moms Weeknight Favorites Q

For this recipe, after I browned the meat in a pan, I added the water, paste, potatoes and carrots. I brought this to a boil and cooked it on low for about 3 hours. I added the remaining ingredients at about 20 before it finished and seasoned it with Kosher salt. This is for people who don't have slow cookers or don't want to wait 8 hours for their food to cook. Q