Steak Soup

Name: Steak Soup
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 6 servings.
Ingredients: 2 tablespoons butter; 2 tablespoons canola oil; 1-1/2 to 2 pounds beef eye round roast, cut into 1/2-inch cubes; 1/4 cup chopped onion; 3 tablespoons all-purpose flour; 1 tablespoon paprika; 1 teaspoon salt; 1/4 teaspoon pepper; 4 cups beef stock or broth; 2 cups water; 1 bay leaf; 4 sprigs fresh parsley, chopped; 2 sprigs celery leaves, chopped; 1/2 teaspoon dried marjoram; 1-1/2 cups cubed peeled potatoes; 1-1/2 cups sliced carrots; 1-1/2 cups chopped celery; 1 can (6 ounces) tomato paste

Meet the Cook: One of the nice things about this thick soup is you can make it in an afternoon without too much fuss. I've found that it's good for soccer-practice evenings - with our sons 18, 17 and 9, we have gotten accustomed to many of those! -Mary Dice, Chemainus, British Columbia

Ingredients

2 tablespoons butter
2 tablespoons canola oil
1-1/2 to 2 pounds beef eye round roast, cut into 1/2-inch cubes
1/4 cup chopped onion
3 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon pepper
4 cups beef stock or broth
2 cups water
1 bay leaf
4 sprigs fresh parsley, chopped
2 sprigs celery leaves, chopped
1/2 teaspoon dried marjoram
1-1/2 cups cubed peeled potatoes
1-1/2 cups sliced carrots
1-1/2 cups chopped celery
1 can (6 ounces) tomato paste

Directions

In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onion. Combine flour, paprika, salt and pepper; sprinkle over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram. Bring to a boil; reduce heat and simmer, covered, about 1 hour or until tender.
Add the potatoes, carrots and celery. Simmer, covered, for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, 15 minutes or until heated through. Discard bay leaf.

Nutrition Facts

1 cup: 319 calories, 13g fat (4g saturated fat), 56mg cholesterol, 1112mg sodium, 21g carbohydrate (5g sugars, 4g fiber), 30g protein.

Originally published as Steak Soup in Country Woman May/June 1992

Reviews

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Average Rating:

LeslieH

Mar 16, 2014

Easy to make and very tasty on a cold day.
Rose Edwards

Sep 19, 2013

Excellent!
kleescraga

Mar 24, 2013

Two large slices of eye of round were wearing out their welcome in my freezer which is the reason I searched for and tried this recipe, never really thinking this cut of meat would work for a tasty soup. Even down to the tasting prior to adding the tomato paste, I wasn't impressed so I added 1 teaspoon of chili powder. Adding the tomato paste made a huge difference in the taste of this soup and we really liked it. I did brown the meat in a dutch oven but transferred it to a crockpot; adding the veggies late allowed them to retain some crispness. I make soup all year round so always need good recipes and my husband agrees this one is a "keeper." I think chuck would be better than eye of round however.
Shreenk

Oct 5, 2011

This tasted like an average beef stew but cost more to make. It isn't bad, just not worth the trouble and expense.
Shane Scaife

Aug 1, 2009

This was a great soup and my wife and kids loved it. I did use soul seasoning rather than marjoram and I added bell peppers. I also used kosher salt when browning the meat and Marinara sauce rather than tomato past. Great soup.
karlyoh

Feb 23, 2009

Great recipe! I don't have celery so I left it out and the soup still tastes great.
susannette

Dec 17, 2008

Didn't make our favorite list. sc