I used to think steak was a main course event. Then I tried steak soup. This isn’t some sad, gray broth with a few sad meat chunks.
This is a flavor explosion in a bowl, a hug from the inside out. It’s the secret weapon for turning a pricey cut into a meal that feeds a crowd. Forget everything you thought you knew about soup.
This beef soup recipe is about to become your new cold-weather obsession.
Why is this particular steak soup recipe a cut above the rest? It’s all about building layers of flavor. We’re not just boiling ingredients; we’re searing, sautéing, and simmering.
The result is a rich, deeply savory broth that tastes like it simmered for days, not an hour. It’s nostalgic comfort food that feels both rustic and incredibly sophisticated. Honestly, it’s the most underrated way to enjoy beef.
Table of Contents
Hearty Steak Soup
Equipment
- Dutch oven or large soup pot For searing and simmering.
- wooden spoon For scraping browned bits.
- chef’s knife For chopping vegetables and beef.
- Cutting board For prepping ingredients.
- ladle For serving.
Ingredients
- 1.5 lbs sirloin steak, cut into 1-inch pieces (or stew meat)
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 large carrots, sliced
- 3 stalks celery, chopped
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- to taste salt and black pepper
- 1 cup frozen peas (optional)
Instructions
- Pat steak pieces dry and season generously with salt and pepper. Heat oil in a Dutch oven over medium-high. Sear steak in batches until browned on all sides. Remove and set aside.
- Add onion, carrots, and celery to the same pot. Cook 5–7 minutes until softened. Stir in garlic and cook 1 more minute until fragrant.
- Pour in a splash of broth and scrape the browned bits from the bottom of the pot to deglaze.
- Return seared steak to the pot. Add remaining broth, diced tomatoes, Worcestershire, thyme, and bay leaf. Bring to a boil, then reduce to low, cover, and simmer 45–60 minutes.
- Remove bay leaf. Stir in frozen peas just before serving. Adjust seasoning with salt and pepper. Ladle into bowls and enjoy!
Notes
Nutrition
Ingredients
Gathering your ingredients is the first step to soup success.
This list is straightforward, but a few key players make all the difference. I promise, no weird, hard-to-find items here. This is all about pantry staples and one fantastic cut of beef.
- 1.5 lbs sirloin steak, cut into 1-inch pieces (or stew meat)
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 large carrots, sliced
- 3 celery stalks, chopped
- 4 cups beef broth (use a good quality one!)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 1 cup frozen peas (optional, but highly recommended)
Step-by-Step Instructions
- Season and sear the steak. Pat your steak pieces completely dry and season generously with salt and pepper.
Heat the oil in a large pot or Dutch oven over medium-high heat. Sear the meat in batches until a beautiful brown crust forms. Don’t crowd the pan!This step is non-negotiable for flavor.
- Sauté the aromatics. Remove the steak and set it aside. In the same pot, add the onion, carrots, and celery. Sauté for about 5-7 minutes until they begin to soften.
Add the garlic and cook for one more minute until fragrant.
- Deglaze the pot. This is the chef’s secret. Pour in a splash of beef broth and use a wooden spoon to scrape all those delicious browned bits off the bottom of the pot. Those bits are pure flavor gold.
- Simmer everything together. Add the seared steak back to the pot along with the remaining broth, diced tomatoes, Worcestershire sauce, thyme, and bay leaf.
Bring to a boil, then reduce the heat to low, cover, and let it simmer for 45-60 minutes.
- Finish and serve. Fish out and discard the bay leaf. Stir in the frozen peas right before serving—they’ll heat through in minutes. Taste and adjust seasoning with more salt and pepper if needed.
Ladle into bowls and enjoy your incredible homemade beef stew.
Storage Instructions
This soup is arguably even better the next day. Let it cool completely before storing. In the fridge, it will stay fresh in an airtight container for 3-4 days.
For the freezer, portion it into containers for easy meals. It freezes perfectly for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Why You’ll Love This Steak Soup
- It’s a total crowd-pleaser. From picky kids to hungry adults, this hearty meal satisfies everyone at the table.
- It’s meal prep magic. Make a double batch on Sunday and have lunches or dinners sorted for the week.
It reheats like a dream.
- It’s incredibly forgiving. Don’t have carrots? Use parsnips. Out of peas?
No problem. This recipe is a fantastic template for cleaning out the veggie drawer.
Common Mistakes to Avoid
- Not searing the meat properly. You’re just boiling gray meat if you skip this. Take the time to get a good crust.
- Using low-quality broth. Your broth is the base of the entire soup.
A weak broth makes a weak soup. Splurge a little.
- Overcooking the vegetables. Adding delicate veggies like peas at the very end keeps them bright green and perfect.
Alternatives and Variations
This recipe is a fantastic base for experimentation. For a gluten-free version, just ensure your Worcestershire sauce is GF.
To make it low-carb or keto, simply omit the carrots and peas and add in more low-starch veggies like mushrooms and zucchini. You can even try a different protein like chunks of roast for a different twist on this beef soup.
FAQs
Can I freeze this steak soup?
Absolutely! This soup freezes exceptionally well.
Just make sure it’s completely cooled before portioning it into freezer-safe containers or bags. It’s my go-to freezer meal.
What’s the best substitute for sirloin steak?
Stew meat (usually chuck roast) works perfectly here. It’s a tougher cut that becomes incredibly tender and flavorful with slow simmering, making it ideal for this type of beef stew.
How long does this steak soup stay fresh in the fridge?
Properly stored in an airtight container, your soup will be delicious for 3 to 4 days.
The flavors continue to meld and improve each day.
Is this steak soup kid-friendly?
In my experience, yes! The flavors are savory and familiar, not spicy. The tender meat and soft vegetables are usually a hit.
It’s a great way to sneak in veggies.
Can I prep this steak soup ahead of time?
You sure can. You can chop all your vegetables and cut the meat a day in advance. Store them separately in the fridge.
When you’re ready to cook, you’re already halfway done. For more make-ahead magic, check out my guide to weekly meal prep.
Final Thoughts
This isn’t just another soup recipe. It’s a guaranteed win for dinner tonight.
I hope this hearty steak soup becomes a cherished recipe in your home, too. Give it a try this week and let me know how it turns out in the comments below. Don’t forget to share your masterpiece with a friend who needs a good bowl of comfort!