Swiss Steak Soup
Warm up with the hearty and nostalgic flavors of Swiss Steak Soup, a comforting one-pot recipe that combines tender chunks of seared beef with a medley of fresh vegetables like carrots, celery, potatoes, and green beans. Infused with the rich depth of beef broth, Worcestershire sauce, and fragrant herbs like thyme and parsley, this soup delivers a robust, slow-simmered taste in just 90 minutes of cooking time. Perfect for a family dinner or a cozy night in, this vegetable-packed, protein-rich meal is as wholesome as it is satisfying. Serve it steaming hot with a side of crusty bread to soak up every last flavorful drop.
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Recipe Information
Ingredients
- 1 lb beef chuck or round steak
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced into rounds
- 2 medium celery stalks, sliced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 15 oz can diced tomatoes, with juice
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 whole bay leaf
- 2 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Trim any excess fat from the beef and cut it into small bite-sized cubes.
Season the beef cubes with salt and pepper. Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
Add the beef to the pot in a single layer (brown in batches if necessary). Sear the meat until browned on all sides. Remove the beef and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté the vegetables for about 5 minutes until softened.
Stir in the minced garlic, cooking for 30 seconds until fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1 minute to eliminate the raw flour taste.
Pour in the diced tomatoes with their juice and stir well to deglaze the pot, scraping up any browned bits from the bottom.
Return the beef to the pot. Add beef broth, Worcestershire sauce, thyme, parsley, and the bay leaf. Stir to combine.
Bring the soup to a simmer. Cover the pot, reduce the heat to low, and let it cook for 45 minutes, stirring occasionally.
After 45 minutes, add the diced potatoes and green beans to the pot. Continue to simmer the soup for another 30 minutes or until the potatoes are tender.
Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Remove the bay leaf and serve the soup hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 6597 mg | 287% | |
| Total Carbohydrate | 142.8 g | 52% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 30.5 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 5863 mg | 125% | |
*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.
