There’s nothing quite like the aroma wafting through the house every time you have a big pot of steak soup simmering on the stove. This hearty, contest-winning steak soup recipe is packed with tender cubes of beef, potatoes, carrots and celery in a tangy herb-infused broth.
The best part? It needs just 20 minutes of prep time, making it a fuss-free meal to make any night of the week. Whether you’re craving a warm and comforting soup with steak and potato or looking for a delicious one-pot recipe, this dish has you covered.
Ingredients for Steak Soup Recipe
- Butter and canola oil:Â This combination of fats creates the perfect base for searing the beef and building the soup’s rich flavor base.
- Beef: This recipe uses an eye-round roast as the soup’s main protein. Cutting the roast into cubes ensures tender pieces of beef in every bite.
- Onion:Â Chopped onion adds sweetness and depth to the steak soup.
- All-purpose flour:Â Flour forms part of a seasoning blend that’s used to coat the beef and help thicken the broth as it simmers.
- Paprika:Â Paprika adds a warm, smoky flavor to the broth. For even more smokiness, use smoked paprika instead.
- Beef Stock: Four cups of beef stock provide a rich and savory base for the soup. Here’s how to make your own beef broth at home.
- Bay leaf: One bay leaf adds a subtle, aromatic flavor to the soup as it simmers.
- Parsley:Â Chopped fresh parsley lends a fresh and bright note to the soup.
- Celery leaves:Â Chopped celery leaves add an earthy, herbal flavor.
- Marjoram: Dried marjoram adds a sharp, citrusy flavor to the soup.
- Vegetables:Â Potatoes, carrots and celery help bulk up the soup and add heartiness to each bite.
- Tomato paste:Â Canned tomato paste adds richness and a slight tang and contributes to the soup’s characteristic red hue.
Directions
Step 1: Brown the beef and onion
In a Dutch oven, melt butter over medium heat, then add oil. Brown the beef cubes and onion until the beef has a nice sear and the onion is fragrant and tender.
Editor’s Tip: Browning the beef in batches helps to get an even sear and prevents overcrowding, which is one of the main reasons why meat steams instead of browns when cooking.
Step 2: Add the seasonings and broth
In a small bowl, combine the flour, paprika, salt and pepper. Sprinkle this seasoning mixture over the seared beef and onions, stirring evenly to coat. Slowly pour in the beef stock and water, stirring frequently to prevent lumps.
Editor’s Tip: For an even richer base use beef stock instead of a combination of stock and water.
Step 3: Simmer the soup
Add the bay leaf, fresh parsley, celery leaves and dried marjoram. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about an hour or until the beef is fork-tender.
Step 4: Add the vegetables
Add the potatoes, carrots, and celery to the pot. Cover and continue simmering for another 30 to 45 minutes or until the veggies are tender and the soup thickens.
Step 5: Finish with tomato paste
Stir in the tomato paste and simmer uncovered for 15 minutes to allow the flavors to meld. Discard the bay leaf before serving.
Recipe Variations for Steak Soup
- Add some heat: Stir in a pinch of red pepper flakes or a few splashes of hot sauce for a spicy kick to this steak soup recipe.
- Double the protein:Â Add a can of kidney beans or black beans for extra protein and fiber.
- Add fresh greens: Stir in a handful of fresh spinach or kale during the last 10 minutes of cooking to boost the nutrients in this steak soup.
- Use different potatoes:Â Swap out the russet potatoes for sweet potatoes or fingerlings for a different flavor profile.
- Make it creamy: Add a splash of heavy cream or coconut cream just before serving to give the soup a creamier texture.
How to Store Steak Soup
Any leftovers of this steak soup recipe can be stored in an airtight container in the fridge for up to four days. Reheat leftovers gently on the stovetop or in the microwave before serving.
Can you freeze steak soup?
You can also freeze steak soup leftovers if you don’t plan to eat it within the week. Allow the soup to cool completely before transferring it to freezer-safe containers. Store in the freezer for up to three months.
Steak Soup Tips
Can you use different cuts of beef for steak soup?
Any lean cut of beef like rump roast or chuck roast will work as a great substitute for eye round roast in this steak soup recipe. You may need to adjust the cooking time as needed for tenderness.
How can you thicken steak soup?
If your steak soup is too watery, add a cornstarch slurry, made with equal parts cornflour and water to the simmering soup. Whisk it into the pot and cook until the soup has thickened.
What sides go well with steak soup?
Serve this steak soup in bread bowls to soak up the flavorful broth. You can also pair it with a fresh green salad, buttery cornbread, sauteed spinach or a platter of roasted vegetables on the side.
