Steak And Potato Soup Healthy Aperture Guest Post Recipe

As someone who is passionate about food and its power to provide anyone with a hearty culinary experience, I take great joy in this Steak and Potato Soup. I find it a delightful mix of near-miraculous proportions of healthy and nutritious ingredients.

Using 1 lb of beef sirloin steak, which I tenderly cut into 1/2-inch cubes, this recipe provides a lip-smacking source of protein while staying lean. I love how my trusty old Dutch oven allows me to effortlessly and evenly heat 2 tablespoons of olive oil, which complements the savory secrets of 1 large onion and 2 cloves of garlic, as I sauté them to form a robust base for the soup.

Using 4 cups of beef broth and 2 cups of water really adds to the depth of flavor. And I really like using Yukon Gold potatoes, which add a creaminess without the need for cream or any other dairy.

Soup is a really good vehicle to deliver healthful and nourishing ingredients, and I think that sliced carrots and celery not only contribute a natural sweetness but also boost the fiber and vitamin content to make them an even better vehicle for what we should be eating. Every spoonful of this soup is so warm and comforting that it might as well be a hug.

S. is not one of those people who uses an inordinate amount of seasoning.

Instead, she lets the bay leaf infuse the dish with its subtle yet incredible flavor. And she garnishes the soup with a sprinkle of fresh parsley, which, for me at least, is an essential element of the dish.

Ingredients

Beef sirloin steak: Protein-packed and perfect for post-workout muscle repair.

Also great when one needs to feel full; just look at that plate!
Yukon Gold potatoes: Supply carbohydrates and vitamins; contribute a creamy texture.

Beta-carotene, found in abundance in carrots, promotes visual health and lends a pleasing sweetness to dishes.

Calories are low in celery; it is a good vitamin source; it adds freshness and crunch.

Oil Olive: Fats healthy, properties anti-inflammatory, flavor enhances.

Garlic: Enhances the immune system and provides the soup with aromatic depth.

Bay Leaf: Contributes a delicate, earthy taste that boosts the soup’s fragrance.

Parsley: An aromatic fresh herb that is very abundant in vitamins.

It provides a very potent color and adds freshness.

Ingredient Quantities

• 1 lb beef sirloin steak, cut into 1/2-inch cubes
• 1 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 2 cups water
• 4 medium Yukon Gold potatoes, peeled and diced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. In a big pot over medium-high heat, heat the olive oil. Add the steak cubes and fry them until they are browned on all sides. Remove the steak and reserve it.

2. In the identical saucepan, combine the chopped onion and sauté until it becomes translucent, which should take about 4 minutes. Add the minced garlic and continue to cook for an additional minute.

3. Place the steak back in the pot. Add the beef broth and water, and stir to combine.

4. The pot should contain not just the diced potatoes, sliced carrots, and sliced celery, but also thyme, salt, and black pepper. Mix all of these ingredients together.

5. Introduce the bay leaf into the pot. Over medium heat, bring the combination to a simmer.

6. Put on the pot lid and turn the heat down to low. Let the contents bubble gently for about 30 minutes or so. You’re looking for fork-tender potatoes and carrots when you check for doneness.

7. Sample the broth and modify the flavor profile by adding more salt or pepper if required.

8. Take out the bay leaf before serving.

9. Scoop the soup into bowls.

10. Each serving should be garnished with fresh chopped parsley. Enjoy your hearty soup of steak and potatoes.

Equipment Needed

1. Large pot with lid
2. Wooden spoon or spatula
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Measuring cups
7. Ladle
8. Bowls for serving

FAQ

• Can I use a different cut of beef?Certainly, other cuts such as chuck roast or stew meat can be used, but they may need longer cooking times to become tender.
• Is there an alternative to Yukon Gold potatoes?Certainly, red potatoes or Russet potatoes are perfectly acceptable options, but you must remember that the texture could differ somewhat.
• Can I make this soup in a slow cooker?Indeed, first, sear the beef, and also, sauté the onions and garlic. Next, transfer all of that to a slow cooker and set it to low for a 6-8 hour cook time.
• What can I use to make the soup thicker?Some of the potatoes in the soup can be mashed, or you can add a cornstarch and water slurry if you want a thicker consistency.
• Can I use vegetable broth instead of beef broth?If you want an even lighter flavor, you can use vegetable broth in place of the chicken broth. Be aware that using vegetable broth will change the taste a bit, though.
• How long does this soup last in the fridge?When stored in an airtight container in the refrigerator, it can last up to 3-4 days.
• Is this soup freezer-friendly?It is indeed possible to freeze it for a maximum of 3 months. Prior to reheating, thaw it in the refrigerator overnight.

Substitutions and Variations

1 lb sirloin steak, cut into 1/2-inch cubes: Substitute with 1 lb beef chuck roast, cut into 1/2-inch cubes, for a more tender texture.
1 tbsp olive oil: Substitute with 1 tbsp canola oil or vegetable oil.
Use 4 cups of beef broth; for a lighter flavor, use 4 cups of chicken broth.
4 medium Yukon Gold potatoes, peeled and diced: Substitute with 4 medium red potatoes or 4 medium russet potatoes, peeled and diced.
1 teaspoon dried thyme: if you don’t have dried thyme, you can substitute it with either 1 teaspoon dried oregano or 1 teaspoon dried rosemary.