Steak and Potatoes
February cold can chill your bones and if you want to get warmed up in a hurry, I’ve got the recipe for you!
I was feeling the need for a hearty soup and started thinking about what would constitute a soup that eats like a meal. Steak and potatoes was the first thing I thought of, and its a combo to get the job done!
For this delicious soup I used Angus beef loin tips. This meat stays nice and tender in the soup, even after reheating on day two. This cut of beef is bit more pricey, but worth every penny as it gives this soup its amazing flavor. The potatoes were added for that hearty, satisfying eat like a meal kind of soup and I always add few veggies for health of it!
Hope you enjoy it as much as we did! ❤️
Ingredients:
- ½ lb. Angus beef loin tips
- 1 tablespoon olive oil
- 2 large garlic cloves minced
- 2 large shallots chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 6 cups beef stock
- 4 medium white potatoes diced
- ¾ cup frozen peas
- ½ teaspoon rosemary
- ½ teaspoon thyme
- ½ teaspoon black pepper
- 2 bay leaves
- 3 beef bouillon cubes
- 1 can evaporated milk
Directions:
- cut beef tips into one inch pieces and sprinkle with salt & pepper and set aside
- heat oil on medium heat and sauté shallots and garlic for about 2 minutes until fragrant
- add beef tip and cook thoroughly
- add in celery and carrots and spices and cook for about 10 minutes to partially cook vegetables
- add in beef stock
- add in evaporated milk and bullion cubes and 2 bay leaves
- next add potatoes and the frozen peas and bring to a simmer
- cook soup until the potatoes are tender
- remove bay leaves before storing leftovers
*I like to serve this soup with a light garnish of fresh chopped parsley and a hot buttered roll
