Description
Steak Soup is a hearty and satisfying dish that combines tender beef, vibrant vegetables, and a rich tomato-based broth. Perfect for chilly evenings or when you crave something cozy and nourishing, this soup is packed with flavor and easy to make. Serve it with crusty bread for a complete and comforting meal.
Ingredients
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1 ½ pounds lean boneless beef round steak, cut into cubes
- ½ cup chopped onion
- 3 tablespoons all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups beef broth
- 2 cups water
- 4 sprigs fresh parsley, chopped
- 2 tablespoons chopped celery leaves
- 1 bay leaf
- ½ teaspoon dried marjoram
- 1 (15.25-ounce) can whole kernel corn, drained
- 1 ½ cups peeled, diced Yukon Gold potatoes
- 1 ½ cups sliced carrots
- 1 ½ cups chopped celery
- 1 (6-ounce) can tomato paste
Instructions
Sear the Beef and Onions:
Melt the butter and vegetable oil in a large skillet over medium heat. Once the butter stops foaming, add the cubed beef and chopped onion. Cook and stir for about 10 minutes until the beef is browned and the onions are soft.
Coat the Beef:
In a small bowl, mix together flour, paprika, salt, and black pepper. Sprinkle the mixture over the browned beef and stir to coat evenly. Set aside.
Make the Broth Base:
In a large soup pot, combine beef broth, water, parsley, celery leaves, bay leaf, and dried marjoram. Bring the mixture to a boil over medium-high heat.
Add the Beef to the Soup:
Add the seasoned beef and onion mixture to the boiling broth. Reduce the heat to medium-low, cover the pot, and let the soup simmer for 45 minutes. Stir occasionally.
Add the Vegetables and Tomato Paste:
Mix in the drained corn, diced potatoes, sliced carrots, chopped celery, and tomato paste. Stir well to combine.
Cook Until Vegetables Are Tender:
Simmer the soup uncovered for an additional 15–20 minutes, stirring occasionally, until the vegetables are tender and the soup thickens slightly.
Remove Bay Leaf and Serve:
Discard the bay leaf, ladle the soup into bowls, and serve hot. Pair with crusty bread or a side salad for a complete meal.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing Tip: Cool the soup completely before transferring it to freezer-safe containers. Freeze for up to 3 months and thaw in the refrigerator overnight before reheating.
- Customization: Add other vegetables like green beans, peas, or mushrooms for extra texture and flavor.
- Thicker Broth: Mash some of the cooked potatoes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken the soup.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: American