Hearty Steak and Potato Soup Recipe: A Rustic Comfort Bowl (Print Version)

Hearty Steak and Potato Soup Recipe brings rustic comfort. Tender steak, creamy potatoes, and rich broth make a soul-warming meal. Perfect for chilly evenings.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 2 Hours 30 Minutes minutes
Total Time: 27 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ Hearty Base Ingredients

01 - 1.5 lbs chuck roast, cut into 1-inch cubes
02 - 3 large russet potatoes, peeled and cubed
03 - 6 cups beef broth (low-sodium)

→ Flavor Foundation

04 - 1 large yellow onion, chopped
05 - 3 medium carrots, peeled and sliced
06 - 2 stalks celery, sliced
07 - 4 cloves garlic, minced

→ Fresh Additions & Seasonings

08 - 1 tsp dried thyme
09 - 1 large bay leaf
10 - 1/4 cup fresh parsley, chopped (for garnish)
11 - Salt and black pepper, to taste

→ Finishing Touches

12 - 2 tbsp olive oil
13 - 2 tbsp unsalted butter

# Instructions:

01 - Alright, first things first, let's get that steak beautifully browned. Pat your cubed chuck roast super dry with paper towels – this is crucial for a good sear, honestly. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers. Add the steak in batches; don't overcrowd the pan, or it'll steam instead of sear, which I learned the hard way. Cook for 3-4 minutes per side until deeply browned and crusty. Remove the steak to a plate and set aside, leaving all those delicious browned bits in the pot. Oh, that smell is just heavenly!
02 - Reduce the heat to medium. Add the butter to the pot, letting it melt and bubble. Toss in your chopped onions, carrots, and celery. Sauté for about 8-10 minutes, stirring occasionally, until they start to soften and get a little translucent. You want them to release their sweetness and aromas here; this step is where so much flavor for your Hearty Steak and Potato Soup Recipe begins. I always take a deep breath and just let those smells fill the kitchen, it's so comforting.
03 - Now, stir in the minced garlic and dried thyme. Cook for just 1 minute more until fragrant – seriously, don't let the garlic burn, it turns bitter, and I've made that mistake more times than I'd like to admit. Pour in the beef broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Those bits are pure gold, packed with flavor for your Hearty Steak and Potato Soup. Add the bay leaf, along with a good pinch of salt and black pepper.
04 - Return the seared steak to the pot, along with any accumulated juices from the plate. Bring the soup to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 1.5 to 2 hours. You're looking for that steak to become incredibly tender, almost fall-apart. This slow simmer is key for developing those deep, rich flavors in your Hearty Steak and Potato Soup Recipe. I usually just let it do its thing while I catch up on emails or laundry.
05 - After the steak has had its long, lovely simmer, stir in your cubed russet potatoes. If the liquid seems a little low, you can add another half cup of broth or water. Continue to simmer, uncovered, for another 20-30 minutes, or until the potatoes are fork-tender. Some of them will break down a bit, which is exactly what you want for that lovely, slightly thickened texture of this Hearty Steak and Potato Soup Recipe. Taste and adjust your seasonings again here, because potatoes love salt!
06 - Once the potatoes are tender and the soup is beautifully rich, remove the bay leaf. Give it one last taste test and add any final salt or pepper if needed. Ladle the Hearty Steak and Potato Soup into bowls, and then, for a fresh pop, sprinkle generously with fresh chopped parsley. This step isn't just for looks; that fresh herb really brightens up the whole dish. Serve it piping hot and just enjoy that incredible homemade comfort!

# Notes:

01 - Don't rush the browning of the steak; that deep caramelization is pure flavor magic, honestly.
02 - This soup actually tastes better the next day, so make a big batch! Store it in airtight containers for up to 3 days in the fridge.
03 - If you're out of russets, Yukon Golds work beautifully here for a slightly creamier texture, I've tried it.
04 - A sprinkle of fresh parsley at the end really brightens everything up, making it look and taste special.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - wooden spoon
03 - cutting board
04 - knife

# Nutrition (Per Serving):

Calories: 450-550 kcal
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g

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