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Steak & Veggie Soup

BeefStove-TopDiner-Style

Time: 45 minutes

Yield: 7 servings

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About

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!

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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.

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