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Steak Soup
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Prep Time:
45 minutes
Cook Time:
90 minutes
Total Time:
135 minutes
Savory steak soup packed with tender round steak, potatoes, carrots, celery, and corn in a delicious tomato-beef broth.
Ingredients:
  • 2 cups water
  • 4 cups beef broth
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 1.5 pounds lean boneless beef round steak, cut into cubes
  • 0.5 cup chopped onion
  • 3 tablespoons all-purpose flour
  • 1 tablespoon paprika
  • 0.25 teaspoon ground black pepper
  • 4 sprigs fresh parsley, chopped
  • 2 tablespoons chopped celery leaves
  • 1 bay leaf
  • 0.5 teaspoon dried marjoram
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1.5 cups peeled, diced Yukon Gold potatoes
  • 1.5 cups sliced carrots
  • 1.5 cups chopped celery
  • 1 (6 ounce) can tomato paste
Instructions:
  • In a large skillet over medium heat, melt butter with oil until the foam dissipates. Cook and stir beef and onion in the butter-oil mixture until browned, approximately 10 minutes.
  • Combine flour, paprika, salt, and pepper in a small bowl. Sprinkle over cooked beef, stirring to coat evenly. Set aside.
  • In a large soup pot, combine beef broth and water. Add parsley, celery leaves, bay leaf, and marjoram. Mix in the beef mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer gently, stirring occasionally, until meat is tender, for about 45 minutes.
  • Combine corn, potatoes, carrots, celery, and tomato paste in a pot. Simmer uncovered, stirring occasionally, until vegetables are tender and soup thickens, 15 to 20 minutes. Discard bay leaf and serve hot.

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