Steak & Potato Soup
Libby with Lemony Thyme
Homemade Steak & Potato Soup got two thumbs up from my favorite taste-tester. This soup will satisfy your best eaters and is the perfect cold-weather blues buster!!
Prep Time 15 minutes mins
Cook Time 45 minutes mins
- 2-3 Tablespoons olive oil or ghee
- 12 ounces favorite cut of steak (sirloin, filet, ribeye) cubed to bite-sized pieces
- 1 pound mushrooms sliced
- 1 onion diced (about 1 cup diced)
- 2 carrots sliced (about 1 cup sliced)
- 2 garlic cloves minced
- 2-3 sprigs fresh thyme
- 3 Tablespoons flour or arrowroot (for GF version)
- 2 Tablespoons tomato paste
- 1/2 cup red wine
- 2 bay leaves
- 4 cups beef broth
- 3-4 Yukon Gold potatoes (about 2 cups cubed)
- salt and pepper to taste
- fresh parsley to garnish
Heat 2 tablespoons olive oil or ghee In a large dutch oven over med-high heat. Pan brown mushrooms in batches adding more oil as needed; reserve. Season beef cubes with salt and pepper. Add additional tablespoon of oil and sear beef in batches; reserve with mushrooms.
Add diced onion, carrots and thyme to pan, saute until just tender. Add garlic and stir for 1 minute. Dust veggies with flour or arrowroot, stir 1 minute. Add tomato paste and red wine and bring to a simmer. Deglaze the pan using a wooden spoon to scrape up any brown bits from pan bottom. Add bay leaves, beef broth, and potatoes. Bring to a gentle boil, then reduce the heat to medium and simmer until potatoes are tender, about 15 minutes.
Return seared beef and mushrooms to soup and heat through. Season with salt and pepper to taste. Remove thyme sprigs and bay leaves before serving. Ladle into bowls, garnish with parsley. Enjoy!