Description
Kansas City Steak Soup is a hearty, comforting bowl of slow-simmered beef, vegetables, and a rich tomato-based broth. It’s thick, savory, and deeply satisfying—perfect for cold nights or cozy family dinners.
Ingredients
Scale
- 1 1/2 pounds chuck steak or stew meat, cubed
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 large yellow onion, diced
- 2 stalks celery, sliced
- 2 large carrots, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 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 bay leaf
- Salt and black pepper, to taste
Instructions
- In a large Dutch oven, melt butter over medium-high heat. Brown steak cubes in batches. Remove and set aside.
- Add onion, celery, and carrots to the pot. Sauté for 5 minutes until softened.
- Stir in garlic and tomato paste. Cook for 1–2 minutes.
- Sprinkle flour over vegetables and stir to coat.
- Slowly add beef broth while stirring to prevent lumps. Add diced tomatoes, Worcestershire sauce, and bay leaf.
- Return beef to the pot. Bring to a simmer, cover, and cook for 1 to 1.5 hours until beef is tender.
- Add corn and green beans. Simmer uncovered for 10 more minutes. Season with salt and pepper.
- Serve hot with crusty bread.
Notes
- Brown beef in batches for better searing.
- Let soup rest 10 minutes before serving for deeper flavor.
- Add a splash of cream for a richer finish.
- Freezes well for up to 2 months.