Yesterday was brrrrr cold for Central Texas…but what a great excuse to make a yummy hot pot of Steak Soup! My Mom always called it that – but it’s really just old-fashioned beef stew… plain & simple. After a 1/2 an hour simmer on this and your house will smell deeee-vine! The longer it cooks – the better it is. Add a fresh loaf of hot french bread and everyone at the table will be smiling – not to mention full.
Steak Soup:
Ingredients;
- 1.5 lbs of round steak – cubed
- 5 stalks celery – chopped
- 2 14.5 oz. cans diced tomatoes
- 1 medium onion (I used yellow)
- 4 large potatoes – peeled & cubed
- 1 lb bag baby carrots
- 2-3 cloves garlic – minced
- 32 oz chicken broth
- Seasonings; 1 tsp each – bay leaves, thyme, marjoram
- Salt & Pepper to taste
- 4 tablespoons flour
- 3 cups water
- 1/2 cup milk
Sautee beef, garlic, onions & celery in large skillet -until beef is browned & veggies are soft. In a large pot, mix broth, potatoes, carrots, seasonings, tomatoes, add in beef mix from skillet & 3 cups water. Salt & Pepper to your liking. Heat to a boil, reduce heat to simmer for 1-2 hours. Just before serving, mix 4 tablespoons flour with 1/2 cup cold milk – pour into stew – stir until thickened. Serve with hot bread & ENJOY!
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REAL RESULTS 