Steak University

Hearty Steak and Vegetable Soup

Servings	Prep Time
4people	10minutes

Cook Time	Passive Time
20minutes	60minutes

Servings	Prep Time
4people	10minutes

Cook Time	Passive Time
20minutes	60minutes

Ingredients

1 1/2lb Top Sirloin Steakscut into small cubes
3tbsp Butter
4cups beef stock
14oz Diced Tomatoes
1 oniondiced
2stalks Celerydiced
1cup Carrotspeeled and diced
1cup Small Gold Potatoescut into halves
2cloves Minced garlic
3tbsp Fresh Parsley Leaveschopped
1tsp Fresh Tarragon
Salt & Pepperto taste

Instructions

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.

Recipe Notes

If you prefer a thicker soup, you can mix together 2 tablespoons of corn starch to 4 tablespoons of water or beef stock and add it to the soup. Bring it back to a rolling boil for 1 minute and then simmer. The soup should start to thicken. We hope you love this recipe as much as we do. Have you checked out Steak University for more recipes and steak inspiration? If not, we invite you to head over there and see what’s cooking in the Chicago Steak Company kitchen!

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