Steak soup

There are some dishes that just wrap you up in a warm hug, and for me, that’s a steaming bowl of steak soup. It’s not just food; it’s a memory. I remember chilly autumn afternoons at my grandma’s house, the kind where you could smell dinner cooking from a mile away. Her steak soup was legendary, a hearty, soul-warming concoction that always made my siblings and me beg for seconds. Now, years later, I’ve tweaked and perfected it, and it’s become my absolute lifesaver on busy weeknights when the craving for something deeply satisfying hits. Forget those bland, watery versions you might have tried; this steak soup is rich, packed with tender beef and vegetables, and has a depth of flavor that’s simply unparalleled. It’s the kind of meal that makes everyone gather around the table, happy and content.

What is Steak Soup?

So, what exactly is steak soup? Think of it as a hearty, flavor-packed stew that’s been transformed into a comforting soup. It’s essentially a delicious marriage of tender, slow-cooked steak pieces, an array of flavorful vegetables like potatoes, carrots, and celery, all swimming in a rich, savory broth that’s been infused with herbs and a touch of something special that makes it sing. Unlike a traditional beef stew, the broth is the star here, making it lighter but no less satisfying. It’s the kind of dish that feels both rustic and refined, a perfect balance that makes it suitable for a casual family dinner or even a more special gathering. It’s the ultimate comfort food, reinvented.

Why you’ll love

Honestly, there are so many reasons this steak soup has become a staple in my kitchen, and I’m betting it will be in yours too! Firstly, the flavor is just out of this world. We’re talking deep, savory notes from the beef and vegetables, a hint of sweetness from the carrots, and that aromatic touch from the herbs that just makes your taste buds do a happy dance. It’s incredibly satisfying without being heavy, which is a huge win in my book. Second, the simplicity! While it tastes like you’ve spent hours slaving away, it’s surprisingly straightforward to make. Most of the magic happens while it simmers away on the stove, freeing you up to tackle other things. And speaking of time, this recipe is incredibly cost-efficient. Using a less expensive cut of steak and loading it up with hearty vegetables makes it a budget-friendly way to enjoy a luxurious-tasting meal. I’ve found that a good chuck roast or even a sirloin tip works wonderfully here, becoming incredibly tender as it cooks down. What I love most about this recipe, though, is its versatility. It’s fantastic on its own, but it’s also wonderful served with a crusty piece of bread for dipping, or even alongside a simple green salad. It truly is a dish that brings everyone joy, no matter the occasion.

How do I make a good steak soup?

Quick Overview

Making this steak soup is less about complicated techniques and more about patience and good ingredients. You’ll start by searing your beef to lock in all those delicious juices, then sautéing some aromatics before letting everything simmer together until the steak is melt-in-your-mouth tender and the vegetables are perfectly cooked. The beauty of this method is that the flavors meld together beautifully, creating a soup that tastes like it’s been simmering for hours. It’s really that simple, and the results are consistently fantastic.

Ingredients

For the Main Dish:
2 pounds beef chuck roast or sirloin tip, cut into 1-inch cubes
2 tablespoons olive oil
1 large yellow onion, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
4 cloves garlic, minced
8 cups beef broth
1 cup water
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and freshly ground Black Pepper to taste
1.5 pounds potatoes (Yukon Gold or red potatoes work well), peeled and cut into 1-inch cubes
1 cup frozen peas (optional, for color and freshness)
2 tablespoons chopped fresh parsley, for garnish

For Thickening (Optional):
2 tablespoons all-purpose flour or cornstarch
2 tablespoons cold water

Step-by-Step Instructions

Step 1: Sear the Beef

Pat your cubed steak completely dry with paper towels. This is a crucial step for getting a good sear! Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. You want a nice, golden-brown crust on all sides. This searing locks in flavor and gives the soup a richer base. Once browned, remove the beef with a slotted spoon and set aside.

Step 2: Sauté Aromatics

Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot – that’s pure flavor! Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

Step 3: Deglaze and Simmer

Pour in about 1 cup of the beef broth and scrape the bottom of the pot again to loosen any remaining browned bits. This is called deglazing and adds immense depth to your soup. Return the seared beef to the pot. Add the remaining beef broth and water. Tuck in the bay leaves, thyme, and rosemary. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for at least 1.5 to 2 hours, or until the beef is very tender. I often let it go for even longer if I have the time – the longer it simmers, the more tender the steak gets!

Step 4: Add Potatoes and Peas

Stir in the cubed potatoes. If you’re using frozen peas, add them during the last 10-15 minutes of cooking so they retain their bright color and a slight bite. Continue to simmer, covered, until the potatoes are fork-tender, about 20-30 minutes. Season generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed. Remember, the broth will concentrate as it cooks, so don’t be shy with the salt!

Step 5: Thicken (Optional)

If you prefer a thicker soup, you can create a slurry. In a small bowl, whisk together the flour (or cornstarch) and cold water until smooth. Gradually stir this slurry into the simmering soup. Cook, stirring constantly, until the soup thickens to your desired consistency, usually about 2-3 minutes. This step is entirely optional; some people prefer a thinner, brothier soup, and that’s perfectly fine too!

Step 6: Finish and Serve

Remove and discard the bay leaves. Ladle the hot steak soup into bowls. Garnish generously with fresh chopped parsley. The fresh herbs really brighten up the whole dish. Serve immediately and watch it disappear!

What to Serve It With

This steak soup is so hearty and flavorful that it truly shines on its own. However, there are a few things that I absolutely love pairing it with to elevate the meal even further. For a cozy breakfast or brunch, I love serving it with some warm, crusty sourdough bread. The tanginess of the bread is a fantastic contrast to the rich soup, and perfect for soaking up every last drop. If I’m serving this for a more elegant brunch, a simple side salad with a light vinaigrette is lovely. It adds a fresh, crisp element that balances the richness of the soup. As a comforting dessert, it’s a bit unconventional, but a light, airy lemon tart or even just a simple Fruit Salad can be a refreshing end to the meal. For those really chilly evenings when I want pure comfort, a side of buttery, garlic-toasted baguette is non-negotiable. My kids also love it with a grilled cheese sandwich on the side for dipping – pure kid heaven! Honestly, whatever you serve it with, the focus will always be on that incredible steak soup.

Top Tips for Perfecting Your Steak Soup

Over the years, I’ve learned a few tricks that really make my steak soup shine. First, when it comes to the beef, don’t skip the patting dry and searing step. It’s the foundation of flavor! If you overcrowd the pan, you’ll steam the meat instead of searing it, and you’ll miss out on that gorgeous browning that adds so much depth. For the vegetables, I find that chopping them into roughly equal, bite-sized pieces ensures they cook evenly. If your carrots are cut much smaller than your potatoes, they might turn to mush before the potatoes are tender. A tip I learned after one too many mushy carrot incidents! When it comes to simmering, low and slow is the name of the game. Don’t rush the process; let that beef become fall-apart tender. This is where all that wonderful flavor develops. If you’re adding the optional flour or cornstarch slurry to thicken, do it gradually and stir constantly. If you dump it all in at once, you risk lumps. I’ve tested both flour and cornstarch, and honestly, for this soup, they both work beautifully, with cornstarch giving a slightly clearer finish. Some people love adding a splash of red wine when deglazing for an even deeper flavor, and I’ve tried that too with great success! It adds a lovely complexity. And finally, for the herbs, I prefer dried thyme and rosemary for simmering as their flavor infuses well, but I always finish with fresh parsley for a pop of color and freshness. It makes a world of difference!

Storing and Reheating Tips

This steak soup is fantastic for leftovers, which is a big plus in my busy life! Once cooled, I store any leftovers in airtight containers in the refrigerator. It will keep well for about 3-4 days. The flavors actually tend to meld even more overnight, making it even tastier the next day! When you’re ready to reheat, you can do so gently on the stovetop over low heat, stirring occasionally, or pop it in the microwave. If the soup has thickened considerably, you can add a splash more beef broth or water to loosen it up to your preferred consistency. I haven’t had much success freezing this soup with the potatoes in it, as they can become a bit mealy after thawing. However, if you plan to freeze it, I recommend cooking the soup completely without the potatoes and peas. Once it’s thawed and reheated, add fresh potatoes and peas before serving. This keeps the texture much better. If you’re making a big batch and know you’ll be freezing some, it’s a worthwhile extra step. Always make sure the soup is completely cooled before refrigerating or freezing to maintain food safety and quality.

Frequently Asked Questions

Final Thoughts

There you have it – my absolute favorite steak soup recipe! It’s the kind of dish that feels like a warm hug in a bowl, perfect for cozy evenings, busy weeknights, or whenever you need a little extra comfort. I truly hope you give this a try and that it brings as much joy to your table as it does to mine. It’s a recipe that proves that simple ingredients, prepared with a little love and patience, can create something truly magical. If you’re a fan of hearty, flavorful soups, you might also want to check out my [Creamy Tomato Soup] or my [Chicken Noodle Soup] – they’re other family favorites that are always a hit! I can’t wait to hear what you think, so please leave a comment below with your thoughts, ratings, or any variations you try. Happy cooking!

Hearty Steak Soup

A rich and flavorful steak soup, perfect for a comforting meal. This recipe combines tender steak with hearty vegetables for a satisfying experience.

Prep : 10 Total : 25 minutes

Rate Pin Share Recipe Print Recipe

Ingredients

  

1x2x3x

Main Ingredients

• 1.5 pounds beef chuck roast cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large yellow onion chopped
• 2 cloves garlic minced
• 4 cups beef broth
• 1 cup water
• 2 medium carrots peeled and chopped
• 2 ribs celery chopped
• 1 large potato peeled and cubed
• 1 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup frozen peas

Instructions

 

Preparation Steps

• In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed steak and sear until browned on all sides. Remove the steak and set aside.
• Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
• Return the seared steak to the pot. Pour in the beef broth and water. Add the chopped carrots, celery, and cubed potato. Stir in the dried thyme, rosemary, salt, and pepper.
• Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the steak is tender and the vegetables are cooked through.
• Stir in the frozen peas during the last 5 minutes of cooking.
• Taste and adjust seasoning if needed. Serve hot.

Notes

This steak soup is excellent served with crusty bread. You can also add other vegetables like corn or green beans if desired.