Craving a comforting and flavorful meal that's both satisfying and surprisingly easy to make? Look no further than this hearty steak and potato soup! This delicious recipe is perfect for a cozy weeknight dinner or a weekend lunch, offering a delightful blend of tender steak, creamy potatoes, and rich broth. It's one of those easy recipes that feels like a gourmet experience without the gourmet effort. Get ready to impress yourself and your family with this simple yet stunning dish!
Ingredients:
- 1 tablespoon olive oil
- 1 pound sirloin steak, cut into 1-inch cubes
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups beef broth
- 2 large russet potatoes, peeled and cubed
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Sear the Steak
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the cubed steak and sear on all sides until browned, about 3-4 minutes per side. Remove the steak from the pot and set aside.
Step 2: Sauté the Vegetables
Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 3: Build the Soup
Return the seared steak to the pot. Pour in the beef broth, add the cubed potatoes, frozen peas, thyme, and rosemary. Season generously with salt and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
Step 4: Serve and Enjoy
Once the potatoes are cooked through, taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with fresh parsley. This hearty soup is perfect served with a crusty bread for dipping.
Tips for the Best Steak and Potato Soup:
- For extra flavor: Use a combination of beef broth and red wine for a deeper, richer taste.
- Don't overcook the steak: Sear the steak until nicely browned, but avoid overcooking it, as it will continue to cook in the soup.
- Add other vegetables: Feel free to add other vegetables like mushrooms, corn, or green beans to customize your soup.
- Make it creamy: Stir in a dollop of sour cream or heavy cream before serving for a creamier texture.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
Variations:
- Slow Cooker Version: Brown the steak and sauté the vegetables as directed. Then transfer everything to a slow cooker, add the broth and seasonings, and cook on low for 6-8 hours or high for 3-4 hours.
- Instant Pot Version: Sauté the steak and vegetables in the Instant Pot, then add the remaining ingredients. Cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Protein: Approximately 30-35g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 25-30g
This steak and potato soup recipe is a perfect example of delicious and healthy meals that are easy to prepare. It's a satisfying quick dinner idea that's sure to become a family favorite. Enjoy!