Description
This hearty Steak and Potato Soup features tender chunks of seared beef stew meat simmered with diced russet potatoes, onions, and garlic in a savory chicken stock base. Enriched with flour for thickness, and finished with creamy heavy cream and shredded cheddar cheese, this comforting soup is perfect for warming up on chilly days.
Ingredients
Scale
Meat
- 1.5 pounds beef stew meat
Vegetables & Aromatics
- 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
Others
- 1 tablespoon all-purpose flour
- Oil for searing and sautéing (about 1-2 tablespoons)
Instructions
- Prep ingredients: Dice the onion and potatoes, mince or press the garlic. Have all ingredients ready as the cooking progresses quickly once started.
- Sear the beef: Heat a little oil in a large pot or Dutch oven over medium-high heat. Add chunks of beef stew meat, searing one or two sides without overcrowding the pot. Then set beef aside.
- Sauté onion and garlic: Add a little more oil to the pot if needed. Add diced onion and garlic, cooking until softened and beginning to brown slightly.
- Add flour: Sprinkle in the all-purpose flour and cook, stirring, for about one minute to form a roux with the onions and garlic.
- Add liquids and potatoes: Pour in the chicken stock, then add the diced potatoes and seared beef back into the pot. Do not try to fully submerge ingredients as potatoes won’t be covered completely at this stage.
- Simmer: Bring the soup to a simmer, then reduce heat to low. Cover the pot and cook for 1 to 1.5 hours until beef is tender and potatoes have softened. (Optional: Instead of stovetop simmering, cover and cook the pot in a preheated oven at 350°F for 1 to 1.5 hours.)
- Finish soup: Remove from heat, stir in heavy cream and shredded cheddar cheese. Mix well – the potatoes will break down slightly, creating a creamy texture. Taste and season with salt and pepper as desired.
- Serve: Let the soup cool slightly before serving and enjoy warm.
Notes
- Potato dice size can be varied; potatoes will break down during cooking and help thicken the soup.
- Searing only a couple of sides of the beef is sufficient to develop flavor; no need for full sear.
- Using a Dutch oven can allow oven finishing, which gives even cooking and tenderness.
- Do not fully submerge ingredients in broth; potatoes won’t be covered completely, and that’s okay.
- Adjust salt and pepper according to taste after adding cheese and cream.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg
