Plaza I I I Steak Soup
Warm, hearty, and brimming with rich, savory flavors, Plaza III Steak Soup is the ultimate comfort food that transports you straight to a cozy bistro. This recipe combines tender beef stew meat, a colorful medley of vegetables, and a luscious tomato- and Worcestershire-infused broth for a deeply satisfying one-pot meal. Thickened with a touch of flour and simmered to perfection, this soup achieves a silky, stew-like consistency that’s perfect for dipping crusty bread. Featuring easy-to-follow steps and a balance of fresh and pantry-staple ingredients, it’s ideal for weeknight dinners or weekend meal prep. Garnished with fresh parsley, this hearty steak soup promises to warm both body and soul—ready in just under 2 hours and perfect for feeding the whole family!
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Recipe Information
Ingredients
- 1 pound beef stew meat
- 3 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 3 medium carrots, diced
- 1/3 cup all-purpose flour
- 6 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 medium potatoes, peeled and diced
- 1 cup frozen mixed vegetables (corn, peas, green beans)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium-high heat. Add 1 tablespoon of butter and the beef stew meat. Brown the meat on all sides, then remove it from the pot and set aside.
Add the remaining 2 tablespoons of butter to the pot. Once melted, add the diced onion, celery, and carrots. Sauté for 5–7 minutes, or until the vegetables are softened.
Sprinkle the all-purpose flour over the vegetables in the pot and stir well to coat. Cook for 2 minutes, stirring frequently.
Gradually pour in the beef broth while stirring to avoid lumps. Bring the mixture to a boil, then reduce the heat to a simmer.
Add the tomato paste and Worcestershire sauce to the pot, stirring until combined. Return the browned stew meat to the pot.
Add the diced potatoes, salt, and black pepper. Cover and simmer for 45 minutes, stirring occasionally.
After 45 minutes, add the frozen mixed vegetables. Simmer for an additional 20 minutes, or until the meat and vegetables are tender.
Taste the soup and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 8593 mg | 374% | |
| Total Carbohydrate | 185.7 g | 68% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 37.4 g | ||
| Protein | 157.7 g | 315% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 6204 mg | 132% | |
*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.
