Indulge in the rich and hearty flavours of Steak Soup, a comforting dish that embodies warmth and satisfaction. This robust soup brings together succulent cuts of beef, earthy vegetables, and a medley of aromatic herbs and spices, creating a symphony of taste that soothes the soul. With each spoonful, you’ll experience the tender goodness of perfectly cooked steak, balanced by the wholesome goodness of root vegetables and the savoury depth of a well-crafted broth. This recipe is an invitation to savour a homely, nourishing meal that’s as comforting as it is delicious. Join us on a culinary journey that celebrates the simple pleasures of good food, prepared with love and care.
What’s in this Steak Soup Recipe?
In this Steak Soup recipe, you will find the following ingredients:
- Steak: Succulent cuts of beef, typically sirloin or ribeye, are the star of this dish. They provide a rich, meaty flavour and tender texture.
- Onion and Garlic: These aromatic staples create a flavourful base for the soup, adding depth and savouriness.
- Carrots: Sweet and earthy carrots add a delightful touch of sweetness and vibrant colour to the soup.
- Celery: The mild, slightly peppery flavour of celery complements the other ingredients, contributing to the overall savoury profile.
- Potatoes: Potatoes lend a hearty and comforting element to the soup, providing substance and texture.
- Tomatoes: Fresh or canned tomatoes are used to create a robust tomato base that adds depth of flavour.
- Beef Broth: A rich and flavourful beef broth forms the foundation of the soup, infusing it with a hearty and savoury essence.
- Bay Leaves: These aromatic leaves impart a subtle, herbal note to the soup, enhancing its overall flavour profile.
- Thyme: Fresh or dried thyme adds a fragrant, earthy quality that complements the richness of the beef.
- Worcestershire Sauce: This condiment contributes a tangy, savoury kick, enhancing the depth of flavour in the soup.
- Salt and Pepper: These common seasonings are used to balance the flavours and bring out the natural taste of the ingredients.
- Olive Oil: Used for sautéing the onions, garlic, and steak, olive oil provides a rich and slightly fruity flavour.
- Fresh Parsley (optional): Chopped parsley adds a burst of fresh, herbaceous flavour and a vibrant touch of green.
How To Make This Recipe
Ingredients:
- 500g steak (sirloin or ribeye), cut into bite-sized pieces
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 potatoes, peeled and cubed
- 400g tomatoes (canned or fresh), diced
- 1.5 litres beef broth
- 2 bay leaves
- 1 teaspoon dried thyme (or a few sprigs of fresh thyme)
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley (optional, for garnish)
Instructions:
- Sear the Steak: Heat a large pot over medium-high heat. Add 1 tablespoon of olive oil. Sear the steak pieces until they’re browned on all sides. Remove and set aside.
- Sauté Onion and Garlic: In the same pot, add the remaining tablespoon of olive oil if needed. Sauté the chopped onion and minced garlic until they’re soft and fragrant.
- Add Carrots, Celery, and Potatoes: Add the chopped carrots, celery, and potatoes. Continue to cook for a few minutes until the vegetables start to soften.
- Stir in Tomatoes: Stir in the diced tomatoes (with their juice) and cook for another few minutes.
- Return Steak and Add Broth: Return the seared steak to the pot, along with any accumulated juices. Pour in the beef broth, ensuring that it covers all the ingredients.
- Add Bay Leaves and Thyme: Tuck in the bay leaves and add the dried thyme (or fresh thyme sprigs) for aromatic flavour.
- Simmer: Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 1.5 to 2 hours, or until the steak is tender.
- Add Worcestershire Sauce: Stir in the Worcestershire sauce for an extra layer of savoury depth.
- Season and Remove Bay Leaves: Taste and adjust the seasoning with salt and pepper. Don’t forget to remove the bay leaves.
- Garnish and Serve: Ladle the Steak Soup into bowls. Optionally, garnish with fresh parsley for an added burst of flavour and colour.
- Serve Warm: Serve the Steak Soup while it’s still hot, and enjoy the hearty and delicious flavours.
Tips Of Recipe
- Choosing the Right Cut: Select a tender cut of beef, like sirloin or ribeye, for the best results. This ensures that the meat will be succulent and flavourful.
- Searing for Flavour: Searing the steak before simmering enhances its flavour and creates a rich, caramelized crust. Don’t rush this step; allow the meat to brown properly.
- Uniformly Sized Ingredients: Cutting the vegetables and steak into uniform sizes ensures even cooking and a balanced texture in the final dish.
- Balancing Flavours: Taste the soup as it simmers and adjust the seasoning as needed. This helps achieve a well-balanced and flavourful broth.
- Slow Simmer for Tender Meat: Let the soup simmer gently to allow the steak to become tender. This slow cooking process infuses the soup with rich, meaty flavour.
- Fresh Herbs vs. Dried Herbs: While dried thyme works well, if you have fresh thyme on hand, it can impart a more vibrant and aromatic flavour to the soup.
- Using Worcestershire Sauce: Worcestershire sauce adds a tangy, savoury kick to the soup. Adjust the amount to suit your taste preferences.
- Storing Leftovers: If you have leftovers, store them in an airtight container in the fridge for up to 3-4 days.
- Avoid Freezing with Cream: If your recipe includes cream or dairy, consider adding it fresh when you reheat the soup. Cream-based soups can sometimes separate or become grainy when frozen.
- Garnish Creatively: Experiment with different garnishes like fresh parsley, a dollop of sour cream, or a sprinkle of grated cheese to add a personal touch.
- Serve with a Side: Consider serving the soup with a slice of crusty bread or a side salad for a complete and satisfying meal.
Frequently Asked Questions
Q1: Can I use a different type of meat in this recipe? A1: Yes, you can experiment with different cuts of beef or even try using lamb for a unique twist on the recipe.
Q2: Can I make this soup in a slow cooker or instant pot? A2: Absolutely! This soup can be adapted for a slow cooker or instant pot. Adjust cooking times and follow the manufacturer’s instructions for best results.
Q3: Can I use frozen vegetables instead of fresh? A3: Yes, frozen vegetables can be used as a convenient alternative. Just be sure to adjust cooking times accordingly.
Q4: How can I make this soup vegetarian or vegan? A4: To make this soup vegetarian or vegan, substitute the beef with plant-based protein like tofu or tempeh, and use vegetable broth instead of beef broth.
Q5: Can I freeze leftover soup? A5: Yes, you can freeze leftover Steak Soup. However, consider leaving out the potatoes as they can become mushy upon thawing.
Q6: How can I thicken the soup if it’s too thin? A6: You can thicken the soup by making a roux (equal parts flour and butter) and whisking it into the soup. Alternatively, puree some of the vegetables to add thickness.
Q7: Can I add other vegetables to this soup? A7: Absolutely! Feel free to add your favourite vegetables like peas, green beans, or spinach to enhance the nutritional content and flavour.
Q8: Can I make this soup spicy? A8: Yes, you can add chilli flakes, cayenne pepper, or diced jalapeños to add some heat to the soup.
Q9: What’s the best way to reheat leftover soup? A9: Reheat the soup gently on the stove over low to medium heat, stirring occasionally. Add a little extra broth if needed to reach your desired consistency.
Q10: Can I make this soup ahead of time? A10: Yes, this soup often tastes even better the next day. Make it in advance, let it cool, and store it in the refrigerator. Reheat before serving.
SERVING SUGGESTIONS
- Crusty Bread or Rolls: Serve the soup with slices of warm, crusty bread or rolls. They’re perfect for soaking up the delicious broth.
- Garlic Butter Toast: Elevate the bread by spreading it with a layer of garlic butter before toasting. This adds extra flavour and richness.
- Side Salad: Accompany the soup with a simple side salad of mixed greens, cherry tomatoes, and a light vinaigrette for a refreshing contrast.
- Cheese Croutons: Top the soup with homemade or store-bought cheese croutons for an extra layer of texture and flavour.
- Sour Cream Dollop: Add a dollop of sour cream to each serving of soup for a creamy and tangy element.
- Fresh Herbs: Sprinkle chopped fresh parsley, chives, or dill over the soup for a burst of colour and herbaceous flavour.
- Grated Parmesan or Pecorino: Offer a bowl of freshly grated Parmesan or Pecorino cheese for guests to sprinkle over their soup.
- Lemon Wedges: Provide lemon wedges for a zesty squeeze over the soup, adding a bright and citrusy kick.
- Crumbled Bacon: For an indulgent touch, offer a bowl of crispy crumbled bacon to sprinkle on top of each serving.
- Steamed Vegetables: Serve a side of steamed broccoli, green beans, or asparagus for a nutritious accompaniment.
- Pickled Jalapeños or Gherkins: Offer a small bowl of pickled jalapeños or gherkins for those who enjoy a tangy and slightly spicy kick.
- Chopped Spring Onions: Provide a sprinkle of chopped spring onions for a mild, oniony flavour and a pop of colour.
How to Store
- Refrigeration: Allow the soup to cool down to room temperature. Transfer it to an airtight container. Seal the container well to prevent any air from getting in. Place it in the refrigerator.
- Label and Date: It’s a good practice to label the container with the contents and date. This helps you keep track of how long it’s been stored.
- Use Within 3-4 Days: Steak Soup can be safely stored in the refrigerator for up to 3-4 days. Beyond this period, its quality may start to deteriorate.
- Avoid Freezing with Cream: If your recipe includes cream or dairy, consider adding it fresh when you reheat the soup. Cream-based soups can sometimes separate or become grainy when frozen.
If you need to freeze it:
- Cool Completely: Allow the soup to cool completely before freezing. This prevents condensation inside the container.
- Portion Out: If you won’t be using the entire batch at once, consider portioning it out before freezing. This way, you can thaw only what you need.
- Airtight Freezer Containers: Use airtight, freezer-safe containers. Glass or heavy-duty plastic containers with tight-fitting lids work well.
- Leave Some Headroom: Leave a bit of space at the top of the container to allow for expansion as the soup freezes.
- Label with Date: Clearly label the container with the contents and date. This helps you keep track of how long it’s been stored.
- Use Within 3 Months: Steak Soup can be stored in the freezer for up to 3 months. Beyond this period, it may start to lose quality.
- Thawing: To thaw, transfer the container to the refrigerator and let it thaw slowly. This helps maintain the texture and flavour of the soup.
How to Freeze
- Cool Completely: Allow the soup to cool down completely before freezing. This helps prevent condensation inside the container.
- Portion Out (Optional): If you won’t be using the entire batch at once, consider portioning it out before freezing. This way, you can thaw only what you need, reducing the need to re-freeze leftovers.
- Choose Freezer-Safe Containers: Use airtight, freezer-safe containers or heavy-duty resealable plastic bags. Glass or plastic containers with tight-fitting lids work well.
- Leave Headroom: Leave a bit of space at the top of the container to allow for expansion as the soup freezes. This prevents the container from cracking.
- Seal Well: Ensure that the container is sealed tightly to prevent any air from getting in. If using a bag, press out as much air as possible before sealing.
- Label with Date and Contents: Clearly label the container with the contents (Steak Soup) and date. This helps you keep track of how long it’s been stored.
- Lay Flat (for Bags): If using a resealable bag, try to lay it flat in the freezer. This helps the soup freeze in a thinner layer, which can make it easier to thaw later.
- Store Properly: Place the container in a part of the freezer where it won’t be disturbed. Try to avoid placing it directly against the freezer wall, as this can cause uneven freezing.
- Use Within 3 Months: Steak Soup can be stored in the freezer for up to 3 months. Beyond this period, it may start to lose quality.
- Thawing: To thaw, transfer the container to the refrigerator and let it thaw slowly. This helps maintain the texture and flavour of the soup.
