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May 8, 2019Articles

Hearty Steak and Vegetable Soup

Hearty Steak and Vegetable Soup

Photo by jeffreyw licensed under CC BY 2.0

Here at Chicago Steak Company, we’re always ready to figure out new ways to enjoy your favorite steak cuts, from T-bone to boneless strip. This soup recipe uses one of our favorites – our Premium Angus Top Sirloin – for hearty steak flavors and tender steak chunks that elevate a classic vegetable soup to new heights.

Although our recipe focuses on making this soup relatively quickly for busy weeknight dinners, you can also swap the Dutch oven for a slow cooker to bring out even more flavor and incredible steak tenderness. Either way, this is one comfort food the whole family can appreciate.

Hearty Steak and Vegetable Soup

Rated 5.0 stars by 1 users

SERVINGS

4 people

PRE TIME

10

COOK TIME

20

Learn how to make this recipe with straightforward instructions, helpful technique notes, and pro tips for better flavor and texture. We include timing guidance, doneness targets, and serving recommendations so you can cook with confidence.

INGREDIENTS

1 1/2 lb Top Sirloin Steaks (cut into small cubes)
3 tbsp Butter
4 cups beef stock
14 oz Diced Tomatoes
1 onion (diced)
2 stalks Celery (diced)
1 cup Carrots (peeled and diced)
1 cup Small Gold Potatoes (cut into halves)
2 cloves Minced garlic
3 tbsp Fresh Parsley Leaves (chopped)
1 tsp Fresh Tarragon
Salt &
Pepper (to taste)

DIRECTIONS

Remove steak from the refrigerator and allow to sit at room temperature for 30 minutes. Salt and pepper the steak generously on all sides. Meanwhile, dice and mince vegetables and herbs.
Preheat a Dutch oven over medium-high heat with butter. Add the onion and cook for about 2 minutes until it starts to become tender.
Add steak. Cook for about 5 minutes until browned
stir and cook for another 5 minutes. Toss in the garlic and cook for 2 minutes or until fragrant.
Slowly pour the beef stock and diced tomatoes into the Dutch oven, followed by the carrots, celery, tarragon, and parsley. Bring to a boil, stir, and then simmer for 30 minutes.
Stir in potatoes, bring back to a boil, and then simmer for another 30-45 minutes, or until all vegetables are tender.
Top with fresh parsley, if desired, when ready to serve.

Written by Djacobson

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