Steak Soup

Steak soup is an exceptionally hearty soup boasting a rich beefy flavor. Grab extra dinner rolls because your whole family will want to sop up every last drop of this luxurious broth!

Sometimes nothing can beat the flavor of a big juicy steak, other times you are craving the comforting slurps of a luxuriously savory soup. Ladies and gentlemen, this steak soup recipe gives you the best of both worlds! Get ready to enjoy soup season comfort food at its finest!

Ingredients and Substitutions

• Chuck Roast - Cubed chuck roast, or a chuck steak, makes the best steak soup. It doesn't pay to use more expensive cuts like a t-bone or ribeye steak. Chuck roast already contains the proper amount of fat and during low and slow simmering session this once tough cut will render into mouthwateringly tender beef, every bit as tender and flavorful as the far more expensive cuts, plus the rendered fat will make the soup more flavorful than using a lean sirloin steak.
• Yellow Onion - Red onion would also work well if you prefer a stronger flavor.
• Baby Bella Mushrooms - White button mushrooms are equally fine.
• Garlic - Fresh is best, but garlic powder can be substituted.
• Butter
• All purpose Flour
• Stout Beer - If you are opposed to using alcohol you can substitute beef broth. Alternatively, you can use different forms of alcohol such as red wine, brandy, or bourbon whiskey as substitutions. Instead of 1 cup of beer, I would use ¼ cup of the liquors or ½ cup of the wine.
• Beef broth - Beef stock is great to use too.
• Worcestershire Sauce - A.1. Sauce would be an excellent substitution.
• Thyme - I strongly recommend fresh thyme rather than dried.
• Bay Leaf
• Parsley
• Optional - Extra veggies, like a bell pepper, chopped carrot, or even tomato paste can be added. Red potatoes or egg noodles would also be an excellent addition.

How to make it

To impart maximum flavor into this delicious soup you will want to brown the chunks of beef stew meat on all sides. Crank the heat of your large soup pot or Dutch Oven to medium high heat and place meat in it without stirring for a few minutes to give it time to brown properly. Once one side is browned, stir the beef and repeat with the remaining sides.

Remove the steak from the pot and add onion and mushrooms. Cook until these are tender, stirring occasionally. Once everything is tender, add the garlic and cook for an additional minute. Then remove everything from the pot and set it aside with the browned steak.

Tip: You can add a splash of olive oil to assist with the browning and sauteing process if your meat isn't rendering enough fat.

Now you can reduce your heat to low and add the butter and flour to make the roux. Cook the roux, while stirring, for four minutes, or until it begins to turn a nutty brown color.

The broth of this hearty steak soup is fortified by the fat rendering out of the chuck roast, while a simple roux is used for thickening. A roux is a mixture of fat and flour that is cooked together until the raw flour taste is cooked out. A roux is a phenomenal thickening agent for soups. However, ensure you continually stir the roux to prevent the flour from burning.

You are now ready to add everything to the pot. Return the steak, onions, mushrooms, and garlic back into the pot along with all of the remaining ingredients (minus the parsley. Let simmer for 3 hours, or until you have perfectly tender steak bites. Sprinkle in parsley when you are ready to serve.

Tip: Be sure to scrape loose any brown bits stuck to the bottom of the pot. These add a lot of flavor when incorporated into the broth.

Storing and Reheating Leftovers

Like many soups, steak soup tastes better when stored in the refrigerator overnight. The reason for this is because the flavors are given more time to meld together. For the best flavor, you will want to store any leftover soup in an airtight container to prevent other odors from the refrigerator from penetrating the soup and altering the flavor.

Leftover steak soup can easily be reheated in individual servings in the microwave, or you can reheat the whole soup on the stovetop.

More Beef Soup & Stews