Hearty Steak and Potato Soup for Chilly Evenings (Print Version)

Warm up with a bowl of Hearty Steak and Potato Soup. Tender steak, creamy potatoes, and savory broth make this a comforting meal.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: High Protein, Comfort Food

# Ingredients:

→ Soup Base Essentials

01 - 2 tbsp olive oil
02 - 1 tbsp unsalted butter
03 - 1 large yellow onion, chopped
04 - 3 cloves garlic, minced
05 - 1 tbsp tomato paste
06 - 1/4 cup all-purpose flour
07 - 6 cups beef broth (low sodium preferred)
08 - 1 tbsp Worcestershire sauce
09 - 2 sprigs fresh thyme or 1 tsp dried thyme
10 - 1 bay leaf

→ Steak & Veggies

11 - 1.5 lbs stew beef, cut into 1-inch cubes (sirloin or chuck also works)
12 - 1 lb yellow potatoes, peeled and diced into 1-inch pieces
13 - 2 large carrots, peeled and diced
14 - 2 celery stalks, diced

→ Flavor Builders

15 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

16 - 1/4 cup fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, get that steak nice and dry. Pat it down with paper towels, seriously! Then, in a big, heavy pot or Dutch oven, heat up a splash of olive oil over medium-high heat. Season your beef generously with salt and pepper, then toss it in. Sear it in batches, don't overcrowd the pot, or it'll steam instead of brown. You want a beautiful crust on all sides. This is where the magic starts, that rich aroma filling your kitchen—I swear it makes my stomach rumble every time! I always forget to do it in batches and end up with sad, grey meat. Oops, learn from me!
02 - Once your steak is seared and set aside, add a knob of butter to the pot. Toss in your chopped onions, carrots, and celery. Let them soften up, about 5-7 minutes, stirring occasionally. You want them tender, a little translucent, and smelling absolutely divine. Then, add your minced garlic and tomato paste. Stir it around for another minute, letting the tomato paste get a bit darker and more fragrant. This step builds so much flavor for our Hearty Steak and Potato Soup; don't rush it! I once burned the garlic here, and the whole soup had a bitter undertone. Not fun.
03 - Now for the liquids! Sprinkle the flour over your sautéed veggies and stir it in for about a minute; this helps thicken the soup later. Then, slowly pour in your beef broth, scraping up all those delicious browned bits from the bottom of the pot—that's pure flavor right there! Add the Worcestershire sauce, thyme, and bay leaf. Bring it to a gentle simmer, stirring to make sure everything is well combined and the flour dissolves. It should start to look like a proper soup base, getting richer and darker. This is where the kitchen starts smelling like pure comfort, I tell ya!
04 - Return your seared steak to the pot, along with any juices that collected on the plate. Cover the pot, reduce the heat to low, and let it simmer for about 45 minutes to an hour. You're looking for that steak to get tender, really tender. I usually check it around the 45-minute mark; if it's still a bit tough, I let it go longer. This is the patience part, but it's so worth it for fall-apart meat. I've definitely under-simmered before, resulting in chewy beef. Don't make my mistake!
05 - After the steak has had its tenderizing time, add your diced yellow potatoes to the pot. Give it another good stir, making sure the potatoes are submerged in the broth. Bring it back to a gentle simmer, cover, and cook for another 15-20 minutes, or until the potatoes are fork-tender. This is where the soup starts to get really hearty, the potatoes soaking up all those amazing flavors. Sometimes I add a splash more broth here if it looks too thick. Just eyeball it!
06 - Once the potatoes are tender, remove the bay leaf (don't forget this part!). Taste the soup and adjust the seasonings – more salt, more pepper, maybe a dash more Worcestershire if it needs a little kick. Ladle your glorious Hearty Steak and Potato Soup into bowls. A sprinkle of fresh parsley for a bit of brightness and color? Oh yes, please! It makes it feel fancy, even though you just made it in your messy kitchen. Enjoy that warmth, hon!

# Notes:

01 - Always sear your beef in batches; overcrowding the pot just steams it, and you miss out on that beautiful crust and flavor.
02 - For storage, this Hearty Steak and Potato Soup tastes even better the next day, but reheat gently on the stovetop to keep the potatoes from getting mushy.
03 - If you don't have yellow potatoes, red potatoes are a good substitute as they also hold their shape well, unlike russets.
04 - Serve this Hearty Steak and Potato Soup with a side of crusty bread for dipping; it's practically mandatory!

# Tools You'll Need:

01 - Large Dutch oven or heavy-bottomed pot
02 - sharp knife
03 - cutting board
04 - ladle

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g

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