Kansas City Steak Soup
A hearty and satisfying dish that warms the soul, packed with tender beef and a variety of vegetables.
Ingredients
Main Ingredients
- 1.5 pounds chuck steak or stew meat, cubed
- 3 tablespoons butter
- 0.25 cup all-purpose flour
- 1 large yellow onion, diced
- 2 stalks celery, sliced
- 2 large carrots, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth Use quality beef broth for best flavor.
- 2 teaspoons Worcestershire sauce
- 1 can (14.5 ounces) diced tomatoes with juice
- 1 cup corn (frozen or canned)
- 1 cup green beans (frozen or fresh), chopped
- 1 leaf bay leaf
- Salt and black pepper, to taste
Instructions
Preparation
- In a large Dutch oven, melt butter over medium-high heat.
- Brown steak cubes in batches and set them aside.
- Add the onion, celery, and carrots to the pot and sauté for about 5 minutes until softened.
- Stir in the garlic and tomato paste, cooking for 1-2 minutes.
- Sprinkle flour over the vegetables and stir to coat.
Cooking
- Slowly add the beef broth while stirring to prevent lumps.
- Incorporate the diced tomatoes, Worcestershire sauce, and bay leaf.
- Return the beef to the pot, bring to a simmer, cover, and let it cook for 1 to 1.5 hours until the beef is tender.
- Add corn and green beans, then simmer uncovered for 10 more minutes.
- Season with salt and pepper. Serve hot with crusty bread.
Notes
This soup is perfect for a busy day, as it simmers while you attend to other tasks. For added flavor, enhance with fresh herbs like thyme or rosemary. To make it thicker, add an extra tablespoon of flour or a cornstarch slurry towards the end of cooking. For variations, consider adding diced jalapeños for a spicy kick, or use hearty vegetables like mushrooms or lentils for a vegetarian option.