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Hearty Dutch Oven Skirt Steak & Vegetable Soup

This robust Dutch Oven Skirt Steak Soup features tender, seared skirt steak simmered with hearty vegetables in a rich, savory broth, making it a comforting and satisfying meal perfect for any occasion.
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Prep Time 25 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Skirt Steak
  • 2 lbs skirt steak trimmed, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
For the Soup Base
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary crushed
  • 1 can diced tomatoes 14.5 oz, undrained
  • 6 cups beef broth low sodium recommended
  • 1 bay leaf
  • 2 medium potatoes peeled and diced (e.g., Yukon Gold or red potatoes)
  • 1/2 cup frozen peas optional
  • 1/4 cup fresh parsley chopped, for garnish

Equipment

  • Large Dutch Oven (6-7 quart)
  • Cutting Board
  • Sharp Knife
  • Wooden Spoon or Spatula
  • Tongs

Method
 

Prepare the Steak
  1. Pat the skirt steak pieces dry thoroughly with paper towels. Season generously all over with 1 tsp salt and 1/2 tsp black pepper.
Sear the Steak
  1. Heat 1 tbsp olive oil in a large (6-7 quart) Dutch oven over medium-high heat until shimmering. Add half of the seasoned skirt steak in a single layer, ensuring not to overcrowd the pot. Sear for 2-3 minutes per side until deeply browned and a crust forms. Remove the seared steak to a plate and repeat with the remaining steak. Set aside.
Build the Soup Base
  1. Reduce the heat to medium. Add 2 tbsp olive oil to the Dutch oven. Add the chopped yellow onion, diced carrots, and diced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Stir in the minced garlic, dried thyme, and dried rosemary. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
Simmer the Soup
  1. Pour in the can of diced tomatoes (undrained) and the beef broth. Use a wooden spoon to scrape the bottom of the Dutch oven, releasing any browned bits (fond) from searing the steak and sautéing the vegetables. Add the bay leaf and return the seared skirt steak pieces, along with any accumulated juices from the plate, to the pot.
  2. Bring the soup to a gentle simmer. Once simmering, cover the Dutch oven and reduce the heat to low. Let it cook for 1 hour, stirring occasionally, until the skirt steak is beginning to become tender.
  3. After 1 hour, stir in the diced potatoes. Continue to simmer, covered, for another 20-30 minutes, or until the potatoes are fork-tender and the steak is very tender.
Finish and Serve
  1. Remove and discard the bay leaf. If using, stir in the frozen peas and cook for 2-3 minutes until heated through. Taste the soup and adjust seasoning with additional salt and pepper if needed.
  2. Ladle the hearty Dutch Oven Skirt Steak and Vegetable Soup into bowls, garnish generously with fresh chopped parsley, and serve hot.

Notes

This soup tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For a thicker consistency, you can mash some of the potatoes against the side of the pot before serving, or remove a cup of broth, whisk in 1-2 tablespoons of cornstarch, and stir back into the soup, simmering until thickened.