Cowboy Steak and Vegetable Soup
Dive into a hearty bowl of Cowboy Steak and Vegetable Soup, a robust, flavor-packed dish that delivers comfort in every bite. Featuring tender, shredded cowboy steak—perfectly seared and simmered—this soup is brimming with wholesome vegetables like carrots, celery, potatoes, green beans, and corn, all infused with the richness of beef broth and a hint of smoked paprika. The addition of Worcestershire sauce and dried thyme enhances the savory depth, making this a standout recipe for chilly evenings. With its rustic charm and satisfying texture, this soup is the ultimate one-pot meal, ideal for family dinners or cozy gatherings. Serve it piping hot with crusty bread or cornbread for a complete, soul-warming experience.
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Recipe Information
Ingredients
- 2 pieces cowboy steak (bone-in ribeye)
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 medium carrots
- 3 stalks celery stalks
- 2 large russet potatoes
- 4 cloves garlic cloves
- 1 14-ounce can canned diced tomatoes
- 6 cups beef broth
- 1 cup frozen green beans
- 1 cup corn kernels (frozen or canned)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Remove the cowboy steaks from the refrigerator and allow them to come to room temperature. Pat dry with a paper towel, and season generously with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium-high heat. Add the cowboy steaks and sear for 3–4 minutes on each side until deeply browned. Remove the steaks from the pot and set aside on a plate.
Add the remaining 1 tablespoon of olive oil to the pot. Dice the yellow onion, slice the carrots into rounds, and chop the celery stalks into small pieces. Sauté the onion, carrots, and celery in the pot for 5–6 minutes, stirring occasionally, until softened and fragrant.
Mince the garlic cloves and add them to the pot. Cook for 1 minute while stirring to prevent burning.
Peel and dice the russet potatoes into 1-inch cubes. Add the diced potatoes, canned diced tomatoes (with juice), beef broth, Worcestershire sauce, smoked paprika, dried thyme, salt, and black pepper to the pot. Stir to combine.
Return the cowboy steaks (with any accumulated juices) to the pot. Ensure they are mostly submerged in the liquid. Bring the soup to a simmer, then reduce the heat to low. Cover and let cook for 60 minutes, stirring occasionally.
After 60 minutes, remove the steaks from the pot. Using two forks, shred the meat from the bones into bite-sized pieces, discarding any excess fat or gristle. Return the shredded meat to the pot.
Add the frozen green beans and corn kernels to the soup. Stir to combine and continue cooking for an additional 15 minutes until the vegetables are tender.
Taste the soup and adjust seasoning, if necessary, with additional salt or pepper.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or cornbread on the side.
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1548 mg | 67% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.4 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 103 mg | 8% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 1474 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
