Steak Soup Recipe

Course: Dinner, Soup

Cuisine: American

Prep Time: 20

Cook Time: 1 25

Total Time: 1 45

Servings: bowls

Calories: 584kcal

Author: Susie Gall

Tender steak and vegetables cook up into a hearty and filling soup reminiscent of the steakhouse!

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Equipment

Dutch Oven

Ingredients

2 tablespoons vegetable oil
3 carrots peeled and thinly sliced
2 ribs celery thinly sliced
1 yellow onion finely diced
10 tablespoons unsalted butter divided (1¼ sticks)
2 cloves garlic diced
1 pound ground chuck
2 pounds sirloin steak trimmed and cut into bite-size pieces
1 cup all-purpose flour
29 ounces unsalted beef broth (2 (14.5-ounce) cans)
6 cups water
¼ cup red wine Cabernet Sauvignon recommended (optional)
1 tablespoon Ac'cent seasoning (optional)
2 teaspoons beef stock concentrate Kitchen Bouquet brand recommended
10 ounces frozen mixed vegetables (1 package)
14.5 ounces petite diced tomatoes (1 can)
1 teaspoon ground black pepper

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 tablespoons vegetable oil, 3 carrots, 2 ribs celery, 1 yellow onion, 10 tablespoons 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 pound ground chuck, 2 pounds 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 ounces unsalted beef broth, 6 cups water, ¼ cup red wine
Add the Ac'cent, beef broth concentrate, frozen vegetables, tomatoes, and black pepper.
1 tablespoon Ac'cent seasoning, 2 teaspoons beef stock concentrate, 10 ounces frozen mixed vegetables, 14.5 ounces petite diced tomatoes, 1 teaspoon 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.

Notes

First cooked in 1976 and adapted by Susie Gall 2014 & 2022.

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.

Storage: Store steak soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition