Recipe: Steak and Potato Soup

Steak and Potato Soup is as hearty as it sounds… and delicious too! It took a couple of tries and more than a few tweaks to get this recipe to wear it wasn’t a beef stew.

The challenge is to get that steak flavor and not just a beef flavor. To grill a steak and cut the meat up would be the optimum way of achieving that steak flavor…. but I don’t know about you.. but to do that .. in my humble opinion… is to waste a steak.

I’ve tried numerous recipes and frankly… they were good… but just beef stew tasting… there were a few interesting combinations.. but all in all … they were beef stew without the thick gravy.

You have several options… read on…


You can use leftover steak… assuming it’s not a thin cut of meat.. you want tender beef.

You can grill a large London Broil for one night and slice up the leftovers and use them. This option is really … in my opinion… the best option… the cut of meat isn’t expensive… and you will get at least 2-3 suppers out of it… the soup is quite hearty and so the meal definitely stretches.

You can use lean sirloin stew meat… another option… however.. it will taste more stew like without the grilling of the meat first…. definitely add the steak sauce .. it will help make it taste more like steak and less like a watery stew.

The beef can be cut into thin strips or cubed… can be cooked (grilled) or raw… if using already cooked beef.. cut the cooking time back to about 5 hours or until potatoes are cooked.

You can use my recipe for steak sauce or use your favorite recipe or brand. Since the taste of steak sauce varies so much.. if you substitute a different steak sauce for mine.. you will need to determine how much to use… start with a small amount… about ¼ cup and taste it.. adding more as needed.

I listed the amount of My steak sauce in a range… start off with the lower amount and adjust to your tastes… my recipe is here.

Russet potatoes work the best, they’re hearty and full of flavor. Leave the skins on.

I use fresh mushrooms and quarter them… I add them along with about 1 cup of cut carrots (thinly cut into matchsticks)… I had some in the beginning of the cooking because they add flavor… I add more at the end to add texture … I add the mushrooms about 30 minutes before the end of the cooking.

This meal is made in a slow cooker.. but you can also cook it on top of the stove… simmer for about 45 minutes or until vegetables are to desired doneness.

I use ¼ cup flour and ½ cup water mixed together until smooth then added to the soup to thicken it.. it will still be very soup-like… if you prefer thicker soup add more flour… be sure to mix it until it’s smooth before adding it in.. other wise you will have flour droplets floating in your soup.

This is wonderful the first night… but re-heated leftovers are even better!

Recipe: Steak and Potato Soup

All you need:

2 pounds boneless sirloin beef (see Tips)
1 large onion, halved then sliced
3 cups baby carrots cut into matchsticks, divided
3 large Russet potatoes, cleaned and cut into chunks
2 large garlic cloves, finely diced
2 (32 oz.) containers beef broth or stock
½ - 1 cup of My Steak Sauce ..if using other recipes or brands, start off with ¼ cup (see Tips)
1 (8 oz.) pkg. fresh mushrooms, cleaned and quartered
¼ cup flour and ½ cup water

All you need to do:

Combine the beef, onion, garlic, 2 cups of the carrots, potatoes, steak sauce and beef stock into a crock pot. Cook on high for 5 hours or 9 hours on low. See tips if using already cooked meat… adjust cooking time.

30 minutes before it’s done cooking, add the remaining carrots and mushrooms. Mix the flour and water … mix it into the soup to thicken it.

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