Soup Steak, often referred to as “Steak Soup,” is a hearty and comforting dish that combines the rich flavors of beef steak with the warmth of a vegetable-packed broth.

It’s like a cross between a beef stew and a vegetable soup, making it an excellent choice for colder months, but guess what?

Like us, we enjoy it any time we’re in the mood for a filling, nutritious meal. Here’s a straightforward recipe to make a delicious Soup Steak at home.

Ingredients

• 1 lb beef stew meat or chuck steak, cut into bite-sized pieces
• Salt and pepper, to season the beef
• 2 tablespoons all-purpose flour
• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 6 cups beef broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 cup diced potatoes (optional, for a heartier soup)
• 1 cup frozen peas (add towards the end of cooking)
• Additional vegetables as desired (green beans, corn, etc.)

1. Prep the Beef

• Season the beef pieces with salt and pepper, then toss them with the all-purpose flour until they are well-coated.
• In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in batches, browning on all sides. Remove the beef and set aside.

2. Sauté the Vegetables

• In the same pot, add the remaining tablespoon of olive oil. Add the onion, carrots, and celery, and cook until they start to soften, about 5 minutes.
• Add the minced garlic and cook for another minute until fragrant.

3. Combine and Simmer

• Return the browned beef to the pot. Add the beef broth, diced tomatoes with their juice, bay leaves, thyme, and rosemary. Bring to a boil, then reduce the heat to low and simmer, covered, for about 1 hour.
• If using, add the diced potatoes after the soup has been simmering for about 30 minutes.

4. Final Touches

• In the last 10 minutes of cooking, add the frozen peas and any other vegetables you’d like to include. Adjust the seasoning with more salt and pepper, if necessary.
• Cook until all vegetables are tender and the beef is fall-apart tender.

5. Serve

• Remove the bay leaves before serving. Ladle the soup into bowls and serve hot. This soup pairs well with crusty bread or a side salad for a complete meal.

Tips for a Perfect Steak Soup

• Browning the Beef: Make sure to brown the beef well as it adds a deep flavor to the soup.
• Deglazing: After browning the beef and sautéing the vegetables, you can deglaze the pot with a splash of beef broth to lift any flavorful bits stuck to the bottom.
• Thickening the Soup: The flour on the beef will help thicken the soup slightly. For a thicker broth, you can dissolve a tablespoon of cornstarch in a little cold water and stir it into the soup towards the end of cooking.

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