Steak Soup Recipe

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5 from 5 votes

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

Prep Time20

Cook Time1 25

Total Time1 45

Course: Dinner, Soup

Cuisine: American

Servings: bowls

Author: Becky Hardin

Equipment

Dutch Oven

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

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.

Video

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.
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