Hearty Steak and Potato Soup Recipe: A Comfort Bowl (Print Version)

This Hearty Steak and Potato Soup Recipe brings tender steak, creamy potatoes, and rich broth together. A simple, comforting meal for any day.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 1 Hour 45 Minutes minutes
Total Time: 21 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat-Lover

# Ingredients:

→ Soup Essentials

01 - 2 tbsp olive oil
02 - 1.5 lbs stew beef or chuck roast, cut into 1-inch cubes
03 - 1 large yellow onion, chopped
04 - 4 cloves garlic, minced
05 - 2 lbs Russet potatoes, peeled and cubed
06 - 6 cups beef broth

→ Flavor Layers

07 - 1 tbsp tomato paste
08 - 1 tbsp Worcestershire sauce
09 - 1 tsp dried thyme
10 - 1/2 tsp dried rosemary
11 - 1 bay leaf

→ Garnish Goodies

12 - 1/4 cup fresh parsley, chopped
13 - Salt and freshly ground black pepper to taste

→ Optional Extras

14 - 1 cup chopped carrots (added with onions)
15 - 1/2 cup frozen peas (added in the last 10 minutes)

# Instructions:

01 - Okay, this is where the magic starts, and where I sometimes make a mess, oops! Get your pot nice and hot with a swirl of olive oil. Throw in those steak pieces—don't overcrowd the pot, or they'll steam instead of sear, and we want that beautiful, crusty brown. Sear them in batches, really letting them get some color on all sides. You'll hear that satisfying sizzle, and the kitchen will start to smell absolutely divine. Don't worry if a few bits stick; that's flavor, baby, and we'll scrape it up later. Set the seared steak aside for a bit, maybe on a plate with some paper towel.
02 - In the same pot, add a little more oil if needed. Toss in your chopped onions and let them soften for about 5-7 minutes, stirring occasionally. They should get translucent and a little sweet. Then, add the minced garlic and cook for just another minute until fragrant—don't let it burn, or it'll turn bitter, a mistake I've made more times than I care to admit! This step is where the foundation of your Hearty Steak and Potato Soup's flavor is built, so take your time.
03 - Stir in the tomato paste and cook it for a minute or two, letting it deepen in color. This really concentrates its flavor. Then, stir in the dried thyme, rosemary, and the bay leaf. Let them warm up with the paste for about 30 seconds; you'll smell their aromas really bloom. This little trick makes a huge difference in the overall richness of this Hearty Steak and Potato Soup Recipe, honestly.
04 - Pour in the beef broth and Worcestershire sauce. Scrape up all those delicious brown bits from the bottom of the pot with a wooden spoon—that's called deglazing, and it's pure flavor! Bring the liquid to a gentle simmer, then return the seared steak to the pot. Cover it and let it simmer for about 60-90 minutes, or until the beef is fork-tender. This slow cook is key for that fall-apart texture we want.
05 - Once your beef is tender, it’s potato time! Add the cubed russet potatoes to the pot. Stir them in gently, ensuring they’re submerged in the broth. Continue to simmer, uncovered, for another 20-30 minutes, or until the potatoes are tender and some have started to break down, thickening the soup naturally. Taste for seasoning and add salt and pepper as needed; I always add a bit more than I think I need here.
06 - Remove the bay leaf—seriously, don't forget it! Stir in the fresh chopped parsley right before serving. Give it one last taste test. The Hearty Steak and Potato Soup should be rich, savory, and comforting, with tender beef and creamy potatoes. Ladle it into bowls and serve it up hot! It's a meal that just feels like a big, warm hug, perfect for chasing away any chill.

# Notes:

01 - Always sear your beef in batches; overcrowding makes it steam instead of brown, which means less flavor.
02 - Leftovers are even better the next day, so make a big batch for easy lunches or dinners.
03 - If you don't have fresh garlic, use garlic powder, but honestly, fresh makes a world of difference.
04 - Serve this with a crusty loaf of bread to soak up all that incredible, rich broth.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - wooden spoon

# Nutrition (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g

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