Steak Soup is a quick, easy, delicious, complete and hearty meal that the whole family will love. Full of tender beef, carrots and potatoes it makes the perfect fall meal.
We are definitely in a soup mode around here. My husband loves soup for dinner but I know there are some men that don’t consider soup a meal. Today’s recipe for Steak Soup is a meal. It is pretty much a complete meal. You’ve got your vegetables, your starch and your protein all in one bowl.
How to Make Steak Soup
This soup comes together in just over an hour.
- Brown meat over medium heat with melted butter.
- Mix together flour, paprika, salt and pepper and sprinkle over meat, this will act as a bit of a thickener.
- Combine broth, water, Worcestershire sauce, tomatoes, onions and seasonings in a pot along with meat.
- Simmer for 30-45 minutes.
- Add in vegetables and simmer for another 15 minutes. If you like your veggies a little crisp like we do, just cook them until fork tender.
Tips for Making Beef Soup
- Steak. Cut steak for steak soup into small, even bite size pieces so they cook evenly.
- Potatoes. Use a waxy potato such as a red or Yukon Gold. They hold up better in the soup. A russett potato will disintegrate after simmering for any length of time. Cut potatoes into even bite size pieces.
- Vegetables. Be sure and cut your vegetables into even size pieces too. I used carrots, celery and corn but you could add any your favorite vegetables.
Frequently Asked Questions
Tender cuts of steak are best for this soup. I like to use sirloin or a top round steak. You could also buy the precut stew meat you can find in the grocery store. Make sure your meat is cut into uniform size pieces so it cooks evenly.
For more easy and delicious soup recipes like steak soup be sure to try:
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- 2 Tbsp butter
- 2 Tbsp canola oil
- 2 lbs top sirloin steak cut into cubes
- 1/2 cup onion chopped
- 3 Tbsp flour
- 1/2 Tbsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- 1 Tbsp parsley
- 1 tsp oregano
- 1/2 tsp marjoram
- 4 cups beef broth
- 2 cups water
- 2 Tbsp Worcestershire Sauce
- 1 14 oz. can of diced tomatoes
- 3 Tbsp tomato paste
- 1 Tbsp brown sugar
- 1 15 ounce can corn drained
- 1 1/2 cups carrots diced
- 1 cup celery diced
- 1 1/2 cups yukon potatoes diced I left the peel on
- Melt butter in pan and add oil. Heat over medium heat. Add in steak. Cook until meat is browned. About 10 minutes.
- Mix together flour, paprika, salt and pepper.
- Sprinkle over browned meat and stir to coat.
- In a pot add together steak, beef broth, water, Worcestershire sauce, diced tomatoes,onions and seasonings.
- Bring to a boil and then simmer until meat is tender. About 30-45 minutes
- Add in potatoes, carrots, corn, celery and tomato paste and brown sugar.
- Cook uncovered until vegetables are fork tender. About 15-20 minutes
- Adapted from allrecipes.com
Tips & Notes:
- You can use precut stew meat or you can cut up a sirloin or round steak even sized pieces.
- If you don’t have the parsley, oregano and marjoram, substitute them with two teaspoons of Italian seasoning,
- Use a waxy potato such as a red or Yukon Gold. A russett potato will disintegrate after simmering for any length of time. Cut potatoes into even bite size pieces.
- Be sure your vegetables are cut into even size pieces so they cook evenly.
Originally posted October 11, 2013