Steak Soup
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Today, I’m sharing a hearty, satisfying soup that’s sure to be a hit with anyone craving a substantial meal—I like to call it my “man-pleasing” Steak Soup! Yes, you read that right: this isn’t your average broth soup; it’s centered around delicious chunks of steak.
This soup is incredibly filling, honestly bordering on a rich stew. It features tender pieces of steak nestled among a generous mix of garden vegetables. All of these wonderful ingredients are enveloped in a deep, flavorful base made from a rich combination of beef broth and tomato.
It’s truly a complete meal in a bowl! I always recommend serving it with a crusty piece of bread for dipping to soak up every last bit of that rich liquid. With this soup, dinner is done, and bellies are guaranteed to be full!
Ingredients for Steak Soup
- BUTTER
- CANOLA OR VEGETABLE OIL
- TOP SIRLOIN STEAK OR BEEF STEW MEAT
- ALL-PURPOSE FLOUR
- PAPRIKA
- SALT
- PEPPER
- BEEF BROTH
- WATER
- WORCESTERSHIRE SAUCE
- PETITE DICED TOMATOES
- ONION
- PARSLEY
- OREGANO
- MARJORAM
- TOMATO PASTE
- BROWN SUGAR
- CORN
- CARROTS
- CELERY
- POTATOES
Instructions for Steak Soup rECIPE
Brown the Steak
In a large stock pot or Dutch oven, melt butter with the oil over medium-high heat. Add your steak chunks to the hot pot. Cook them, turning occasionally, until the meat is nicely browned on all sides. Note: The steak does not need to be cooked through at this stage.
Once browned, reduce the heat to medium. Sprinkle the flour, paprika, salt, and pepper over the meat and stir well to coat every piece. The flour will help thicken the soup later.
Build the Broth
Pour in the beef broth and water. Stir well, scraping up any browned bits from the bottom of the pot (this adds huge flavor!). Add the Worcestershire sauce, diced tomatoes, onions, parsley, oregano, and marjoram.
Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot and simmer for 30–45 minutes, or until the steak is tender. This slow simmer is key to a rich broth and melt-in-your-mouth meat.
Add Vegetables and Finish
Once the steak is tender, stir in the tomato paste and brown sugar. Now, add all the remaining veggies: corn, carrots, celery, and potatoes. Continue to simmer for another 15–20 minutes, or until the potatoes and carrots are perfectly tender.
Give the soup a final taste and adjust the salt and black pepper if needed. Ladle this hearty soup into bowls, serve with a thick slice of bread, and enjoy! This recipe generously serves 6 to 8 people.
Frequently Asked Questions
What kind of steak should I use?
Since this soup simmers for 30-45 minutes, a cut that benefits from longer cooking is best, like stew meat, beef chuck, or beef round steak. If you use a very lean cut like sirloin, it may become tough unless you reduce the initial simmering time.
My steak isn’t getting tender. What should I do?
The beef needs time to break down the connective tissue. If the meat is still chewy after 45 minutes, simply keep simmering until it is fork-tender. This can take up to 60-90 minutes depending on the cut and size of the steak pieces.
Why do I add the flour to the meat?
The flour coating does two things: 1) It helps get a better sear on the steak. 2) It acts as a thickener for the broth, creating that rich, hearty “stew-like” consistency you want.
What kind of potatoes work best?
Use waxy potatoes like Yukon Gold or Red Potatoes. They hold their shape well during the second simmer. Avoid Russet potatoes, as they tend to fall apart and can make the soup starchy.
What can I use instead of marjoram?
If you don’t have marjoram, you can substitute it with a smaller amount of oregano (it is a stronger flavor), or use a blend like Herbes de Provence or a general Italian seasoning blend.
Can I make this soup ahead of time?
Yes, this soup is excellent the next day! The flavors deepen overnight. Cook completely, cool, and store in the refrigerator for up to 3-4 days. It will be very thick when chilled. It is also great as leftovers.
Steak Soup
Real Mom Kitchen
Ingredients
- 2 Tbsp butter
- 2 Tbsp canola oil
- 1 – 1 ½ lb top sirloin steak cut into cubes
- 3 Tbsp flour
- ½ Tbsp paprika
- 1 tsp salt
- ½ tsp pepper
- 4 cups beef broth
- 2 cups water
- 2 Tbsp Worcestershire Sauce
- 14 oz can petite diced tomatoes
- ½ cup onion chopped
- 1 Tbsp parsley
- 1 tsp oregano
- ½ tsp marjoram
- 6 oz can tomato paste
- 1 Tbsp brown sugar
- 15 oz can corn drained
- 1 ½ cup carrots diced
- 1 cup celery diced
- 1 ½ cup potato peeled and diced into 1 inch cubes
Instructions
- In a stock pot, melt butter in pan and add oil. Add in steak and cook over medium heat until meat is browned, but does not need to be cooked all the way through.
- Sprinkle flour, paprika, salt, and pepper over browned meat and stir to coat.
- Now add the beef broth, water, Worcestershire sauce, diced tomatoes, onions, parsley, oregano, and marjoram.
- Bring to a boil and then simmer until meat is tender, around 30-45 minutes.
- Now add the tomato paste, brown sugar, corn, carrots, celery, and potatoes to the pot and simmer for another 15-20 minutes, until vegetables are tender. Serves 6-8.
Nutrition
Recipe adapted from Your Home Based Mom.
