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This hearty steak soup is packed with comforting ingredients. It’s made in one pot with minimal prep. Tender sirloin and rich ground chuck add plenty of protein and flavor. Mixed veggies, beef broth, and simple seasonings simmer low and slow together into a cozy, satisfying dinner. It’s the perfect rich cold-weather soup to warm you up.
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Pin ItSteak is an underutilized ingredient in soups, in my opinion. I’m happy to share that it doesn’t need to be confined to just a hearty beef stew. This steak soup is my mom’s famous recipe, adapted from and inspired by the Plaza III steakhouse in Kansas City. It’s a hearty bowl of veggies, sirloin, ground chuck, tomatoes, and lots of seasoning.
What really makes it special is the way it cooks. The steak and beef are browned first for deep flavor, then everything simmers low and slow in a rich beef broth. A simple butter and flour roux thickens the soup just enough to give it body without turning it into a stew. The vegetables soften, the flavors blend together, and the broth turns silky and comforting. It’s the kind of soup that tastes even better after it has had time to sit and develop.
Tips for Beginners
- Cut everything into even, bite-sized pieces. Cut the sirloin, potatoes, and veggies into even bite-sized pieces. This helps the ingredients cook at the same rate and makes every spoonful balanced with steak, veggies, and broth.
- Don’t skip the sear. Always brown the steak first, and avoid overcrowding the pan so the meat can actually brown instead of steaming. That deep sear builds rich flavor and gives the soup better color from the start.
- Take your time with the roux. Let the butter and flour cook together until lightly golden and smooth before adding liquid. This step is crucial for thickening and gives the soup a silky, cohesive broth without any raw flour taste.
- Cook low and slow. Gentle heat gives the steak time to tenderize, lets the vegetables soften evenly, and allows the broth to develop a deeper, richer flavor without overcooking the meat.
Steak Soup Recipe
Ingredients
- 2 tbsp vegetable oil
- 3 carrots peeled and thinly sliced
- 2 ribs celery thinly sliced
- 1 yellow onion finely diced
- 10 tbsp unsalted butter divided (1¼ sticks)
- 2 cloves garlic diced
- 1 lb. ground chuck
- 2 lbs sirloin steak trimmed and cut into bite-size pieces
- 1 cup all-purpose flour
- 29 oz. unsalted beef broth (2 (14.5-ounce) cans)
- 6 cups water
- ¼ cup red wine Cabernet Sauvignon recommended (optional)
- 1 tbsp Ac'cent seasoning (optional)
- 2 tsp beef stock concentrate Kitchen Bouquet brand recommended
- 10 oz. frozen mixed vegetables (1 package)
- 14.5 oz. petite diced tomatoes (1 can)
- 1 tsp ground black pepper
Video
Instructions
- In a large Dutch oven, heat 2 tablespoons of oil until hot over medium heat. Add carrots, celery, onion, and 2 tablespoons of butter. Sauté the vegetables until almost tender, about 5 minutes, stirring often.2 tbsp vegetable oil, 3 carrots, 2 ribs celery, 1 yellow onion, 10 tbsp unsalted butter
- Add garlic; stir and cook for 30 seconds. Transfer vegetables to a plate; set aside.2 cloves garlic
- Add the ground chuck and sirloin steak to the pot and cook, stirring often, just until the meat is brown. Transfer the browned meat to the same plate as the vegetables and discard any rendered fat. Wipe out the pot with a paper towel.1 lb. ground chuck, 2 lbs sirloin steak
- In the same pot, melt ½ cup of butter and whisk in 1 cup flour until smooth to make a roux. Cook over medium heat until the flour mixture is a little darker and thicker.1 cup all-purpose flour
- Whisk in the beef broth, water, and wine, stirring until smooth.29 oz. unsalted beef broth, 6 cups water, ¼ cup red wine
- Add the Ac'cent, beef broth concentrate, frozen vegetables, tomatoes, and black pepper.1 tbsp Ac'cent seasoning, 2 tsp beef stock concentrate, 10 oz. frozen mixed vegetables, 14.5 oz. petite diced tomatoes, 1 tsp ground black pepper
- Bring to a boil, stirring often, over medium heat, then reduce heat to low.
- Add back the sauteéd vegetables and beef, stirring occasionally, until the liquid has thickened and the frozen vegetables have softened.
- Simmer the soup 1-2 hours.
- Serve with crusty bread and a lovely, crisp, green salad.
Equipment
- Dutch Oven
Becky’s Tips
- If you’re not a wine lover, you can swap out the red wine for more beef broth.
- You can also leave out the Ac’cent seasoning if you’re not a fan of MSG.
- You can swap the frozen mix for any vegetables you like. I used a mix of green beans, peas, corn, and carrots.
- If using fresh vegetables instead of frozen, add them earlier in the cooking process so they have time to become tender.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Steak Soup Step by Step
Gather all the ingredients together.
Sauté the vegetables: Heat 2 tbsp vegetable oil in a large Dutch oven over medium heat until the oil shimmers. Add the 3 thinly sliced carrots, 2 thinly sliced celery ribs, 1 finely diced yellow onion, and 2 tbsp of the unsalted butter. Sauté for about 5 minutes, stirring often, until the vegetables are softened, glossy, and the onion is translucent but not browned.
Add the garlic: Stir in the 2 diced garlic cloves and cook for about 30 seconds, just until fragrant. Transfer the vegetables to a plate and set aside.
Sear the beef: Add the 1 lb. ground chuck and the 2 lbs. bite-sized sirloin steak pieces to the pot in a single layer. Cook, stirring occasionally, until the meat is nicely browned on the edges and no longer pink. Avoid overcrowding so the beef is able to sear instead on steam. Transfer the browned meat to the plate with the vegetables. Carefully discard any rendered fat and wipe out the pot with a paper towel.
Make the roux: Return the pot to medium heat. Add 8 tbsp (½ cup) of the remaining unsalted butter and let it melt completely. Whisk in the 1 cup of all-purpose flour until smooth to create a roux. Cook for a few minutes, whisking constantly, until the mixture turns lightly golden, thick, and smells slightly nutty.
Make the soup base: Slowly whisk in the 29 oz beef broth, 6 cups water, and ¼ cup red wine until the mixture is smooth, and no lumps remain. The broth should look creamy and uniform.
Add the seasonings, beef, and vegetables: Stir in the 1 tbsp Ac’cent seasoning, 2 tsp beef stock concentrate, 10 oz frozen mixed vegetables, 14.5 oz petite diced tomatoes, and 1 tsp black pepper. Bring the soup to a gentle boil over medium heat, stirring often, then reduce the heat to low. Return the sautéed vegetables and browned beef to the pot. Stir occasionally as the soup thickens slightly and the vegetables soften.
Simmer low and slow: Let the soup simmer gently for 1-2 hours, uncovered, until the broth is rich and silky, the frozen vegetables are tender, and the steak is very tender.
Serve and enjoy: Serve warm with crusty bread and enjoy!
How to Store and Reheat
Store leftover steak soup in an airtight container in the refrigerator for up to 4 days. Reheat the soup in a pot set over medium-low heat or in the microwave in 30-second increments until warmed through.
Freeze steak soup in an airtight container or Ziplock bag for up to 3 months. Let the soup thaw overnight in the refrigerator before reheating.
Serving Suggestions
I love serving this hearty steak and vegetable soup with warm cornbread or soft dinner rolls. When I make this soup for dinner, I almost always add a fresh salad on the side to balance everything out. My go-to pairings are a kale salad or a bright green goddess salad. The bread soaks up the soup, the salad adds freshness, and together it turns this into one of those cozy, complete meals I come back to again and again.
Becky, can I substitute olive oil for the butter to make the roux? I am looking to reduce the fat content in the soup without changing the flavor.
Hi Glenda, Olive oil has a lower smoke point and more distinct flavor than the butter. We haven’t tested it with this recipe.