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How to Make Steak Soup - A Step-by-Step Guide

Steak soup is the ultimate comfort food - hearty, flavorful, and soul-warming. This recipe is perfect for those cold winter nights when all you crave is a steaming bowl of delicious and filling soup. The combination of tender chunks of steak, hearty vegetables, and savory broth creates a satisfying meal that is sure to please everyone at the dinner table.

What makes this steak soup so special is the rich and robust flavor of the meat. The steak is seared to perfection, locking in all ...

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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

Information

  • Prep Time: 45 mins
  • Cook Time: 1 hr 30 mins
  • Total Time: 2 hrs 15 mins
  • Servings: 8

  • Melt butter and oil in a large skillet over medium heat until the foam disappears from butter. Cook and stir beef and onion in butter-oil mixture until browned, about 10 minutes.
  • While beef is cooking, mix together flour, paprika, salt, and pepper in a small bowl. Sprinkle flour mixture over browned beef; stir to coat and set aside.
  • Pour beef broth and water into a large soup pot. Stir in parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture; bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.
  • Mix in corn, potatoes, carrots, celery, and tomato paste. Bring to a simmer and cook uncovered, stirring occasionally, until vegetables are tender and soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.

    • Nutrition

    361 cal.

    • Total Fat: 13g
    • Saturated Fat: 5g
    • Cholesterol: 84mg
    • Sodium: 1118mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 36g
    • Vitamin C: 27mg
    • Calcium: 66mg
    • Iron: 5mg
    • Potassium: 888mg

    Categories

    Beef recipes
    Soup recipes
    Main recipes
    Comfort food recipes
    Slow cooker recipes