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Five Star Steak Soup

Indulge in a truly luxurious and comforting Five Star Steak Soup, where tender, perfectly seared steak pieces meld into a rich, aromatic beef and red wine broth, elevated by classic mirepoix and savory seasonings. This hearty soup transforms the concept of steak into an exquisite, spoon-worthy experience.
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Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Steak:
  • 1.5 lbs Sirloin Steak boneless, cut into 1-inch cubes
  • 1 tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
For the Soup Base:
  • 2 tbsp Unsalted Butter
  • 1 medium Yellow Onion finely diced
  • 2 medium Carrots peeled and finely diced
  • 2 stalks Celery finely diced
  • 3 cloves Garlic minced
  • 2 tbsp Tomato Paste
  • 1 cup Dry Red Wine such as Cabernet Sauvignon or Merlot
  • 6 cups Unsalted Beef Broth high-quality
  • 1 tbsp Worcestershire Sauce
  • 3 sprigs Fresh Thyme
  • 2 Bay Leaves
  • 1 tbsp Fresh Parsley chopped (for garnish)
  • Salt to taste
  • Freshly Ground Black Pepper to taste

Equipment

  • Large Dutch Oven or Heavy-Bottomed Stockpot (6-quart minimum)
  • Cutting Board
  • Sharp Knife
  • Fine-mesh sieve (optional)

Method
 

Prepare the Steak
  1. Pat the steak cubes dry with paper towels. Season generously with 1 tsp kosher salt and 1/2 tsp black pepper.
  2. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat until shimmering. Add half of the steak cubes in a single layer, ensuring not to overcrowd the pot. Sear for 2-3 minutes per side until deeply browned. Remove seared steak to a plate and repeat with the remaining steak. Set all seared steak aside.
Build the Soup Base
  1. Reduce heat to medium. Add 2 tbsp unsalted butter to the same pot. Add the diced yellow onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until vegetables have softened and onions are translucent.
  2. Stir in the minced garlic and tomato paste. Cook for another 2-3 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.
  3. Pour in the 1 cup dry red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Bring to a simmer and cook for 5-7 minutes, allowing the wine to reduce by about half.
  4. Add the 6 cups unsalted beef broth, 1 tbsp Worcestershire sauce, 3 sprigs fresh thyme, and 2 bay leaves to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for at least 1 hour and 15 minutes (75 minutes) to allow flavors to meld and deepen.
Finish and Serve
  1. After simmering, remove and discard the thyme sprigs and bay leaves. Taste the broth and adjust seasoning with additional salt and pepper as needed.
  2. Return the seared steak pieces to the soup. Simmer uncovered for another 10-15 minutes, or until the steak is heated through and tender. Be careful not to overcook the steak.
  3. Ladle the hot Five Star Steak Soup into bowls. Garnish with fresh chopped parsley and serve immediately, perhaps with a side of crusty bread.

Notes

For an even richer broth, consider browning beef bones with the vegetables before adding liquids, then straining. The quality of your beef broth and red wine will significantly impact the final flavor of your Five Star Steak Soup. Do not overcook the steak in the final step to maintain its tenderness.