Steak & Veggie Soup

This beef soup takes a different approach than the typical slow-simmered stew. The vegetables cook in the broth while the sirloin gets stir-fried separately in a hot skillet, then the seared steak goes right into the bowl with the broth ladled over top. You get tender vegetables and beef that’s actually browned and flavorful instead of gray and boiled.

Balsamic vinegar stirred into the broth is the surprise ingredient. It adds a subtle sweetness and acidity that lifts the whole soup and gives the beef broth more depth than it would have on its own.

Cooking the steak separately and adding it at the very end keeps it from overcooking. Sirloin turns tough fast in simmering liquid, but a quick 2-3 minute sear leaves it juicy with a nice crust.

Chef Tips

• Cut the sirloin thin and against the grain for the most tender bites.
• Drain the liquid from the steak after searing. That liquid is mostly rendered fat and moisture that would cloud the broth.
• Cut the potatoes and carrots into similar-sized pieces so they finish cooking at the same time.
• Add the frozen peas near the end of simmering. They only need a few minutes and overcooking turns them mushy and dull green.

Variations

• Use flank steak or flat iron steak instead of sirloin for a more affordable cut.
• Add diced turnips or parsnips alongside the potatoes and carrots for more root vegetable flavor.
• Swap balsamic vinegar for a splash of red wine for a richer, more savory broth.