Steak & Veggie Soup. A soup so thick and hearty it very, very closely toes the line of being considered a stew. And it’s just what you need when the weather is that bone-chilling kind of cold. This thick, veggie, potato, and juicy steak-infused soup will fill and warm you up in a jiffy. The savory and oniony flavors are sure to satisfy, too. Steak & Veggie Soup means business when it comes to hunger and you’re sure to be one happy customer because of it!
Ingredients
- 1 pound beef top sirloin steak, cut into 1/2-inch cubes
- 1/4 teaspoon pepper, divided
- 2 teaspoons olive oil
- 2 (14.5-ounce) cans beef broth
- 2 cups potatoes, cubed and peeled
- 1 1/4 cups water
- 2 medium carrots, sliced
- 1 tablespoon onion soup mix
- 1 tablespoon dried basil
- 1/2 teaspoon dried tarragon
- 2 tablespoons cornstarch
- 1/2 cup white wine
Directions
Step 1 –Sprinkle the steak cubes with 1/8 teaspoon of the pepper.
Step 2 –In a Dutch oven over medium heat, add the oil and the steaks and cook until the cubes have browned.
Step 3 –Add the broth, the potatoes, the water, the carrots, the onion soup mix, the basil, the tarragon, and the remaining pepper to the steak mixture and bring it to a boil.
Step 4 –Lower the heat, cover, and simmer the soup until the veggies are tender, about 20-25 minutes.
Step 5 –In a small bowl, combine the cornstarch and the wine until the mixture is smooth.
Step 6 –Stir the cornstarch mixture into the soup.
Step 7 –Bring the soup to a boil and cook, while stirring, until it has thickened, about 2 minutes.
Step 8 –Serve.