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Steak Soup

Steak Soup
TOTAL TIME: Prep: 20 min. Cook: 1-3/4 hours 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

Directions

  • 1. 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.
  • 2. 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.

Reviews

Average Rating:
  • LeslieH
    Dec 31, 1969

    Easy to make and very tasty on a cold day.

  • Rose Edwards
    Dec 31, 1969

    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
    Jul 31, 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 31, 1969

    Didn't make our favorite list. sc

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