Description
This hearty and comforting Steak and Potato Soup combines tender seared beef stew meat with creamy potatoes in a rich, cheesy broth. Cooked slowly to achieve the perfect tenderness, this soup delivers deep flavors with simple ingredients, making it an ideal meal for cooler days or whenever you’re craving a satisfying bowl of homemade soup.
Ingredients
Scale
Meat
- 1.5 pounds beef stew meat, cut into chunks
Vegetables
- 1 medium yellow onion, diced
- 3 cloves garlic, minced or pressed
- 2 pounds russet potatoes, peeled and diced
Liquids & Dairy
- 3 cups chicken stock
- 3/4 cup heavy cream
- 1 cup cheddar cheese, freshly grated or shredded
Other Ingredients
- 1 tablespoon all-purpose flour
- Oil for sautéing (such as vegetable or olive oil)
Instructions
- Prepare Ingredients: Dice the onion, mince the garlic, peel and dice the potatoes, and cut the beef stew meat into chunks. Having everything prepped will help the cooking process move quickly and smoothly.
- Sear the Beef: Heat a little oil in a large pot or preferably a Dutch oven over medium-high heat. Add the beef chunks in batches to avoid overcrowding, searing one or two sides to develop flavor. Remove the seared beef and set aside.
- Sauté Onion and Garlic: Add a little more oil if needed to the pot. Add the diced onion and minced garlic to the pot and cook over medium heat until softened and slightly browned, stirring frequently to prevent burning.
- Add Flour: Sprinkle the tablespoon of all-purpose flour over the softened onions and garlic. Stir well and cook for about one minute to eliminate the raw flour taste and help thicken the soup later.
- Deglaze and Add Broth: Slowly pour in the chicken stock while stirring to deglaze the pot and incorporate the flour mixture, creating a thick base for the soup.
- Add Potatoes and Beef: Return the seared beef to the pot along with the diced potatoes. Do not try to submerge everything as the liquid will not fully cover the ingredients while the potatoes are still raw.
- Simmer and Cook: Bring the soup to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 1 to 1.5 hours, or until the beef is tender. The potatoes will break down during cooking and thicken the broth.
- Oven Option: Alternatively, if using a Dutch oven, cover the pot and place it in a preheated oven at 350°F (175°C) for 1 to 1.5 hours until the steak is tender.
- Finish Soup: Once the beef is tender, remove the pot from heat. Stir in the heavy cream and freshly grated cheddar cheese until melted and creamy. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Allow the soup to cool slightly before serving. Enjoy this rich, creamy, and hearty steak and potato soup warm.
Notes
- The size of the potato dice isn’t critical as the potatoes will break down and thicken the soup during cooking.
- Searing only one or two sides of the beef is sufficient to build flavor without prolonging the process.
- If you prefer a thicker soup, let it simmer uncovered for an additional 10-15 minutes after cooking to reduce the liquid slightly.
- You can substitute chicken stock with beef broth for an even heartier flavor.
- This soup pairs well with crusty bread or a simple green salad for a complete meal.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg
