Description
Steak and Potato Soup is the ultimate comfort dish that combines tender beef, creamy Yukon Gold potatoes, and aromatic vegetables in a rich, savory broth. Perfect for chilly evenings, this hearty soup warms your soul with every spoonful. Easy to make yet impressively flavorful, it’s ideal for family dinners or cozy gatherings with friends.
Ingredients
Scale
- 1 lb boneless beef chuck roast, diced
- 3 medium Yukon Gold potatoes, diced
- 2 medium carrots, chopped
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, garlic, and carrots until fragrant and softened (about 5 minutes).
- Add diced beef chuck roast, season with salt and pepper, and brown on all sides.
- Pour in beef broth to cover meat and vegetables. Bring to a gentle boil; reduce heat and simmer for about 1 hour until beef is tender.
- Stir in diced potatoes; add additional broth if needed. Simmer for another 30 minutes until potatoes are cooked through.
- Taste and adjust seasoning before serving hot.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg