I am a lover of heavy, filling soups. Ones that are easily a satisfying meal by themselves. I got on this kick back in college when I ordered a cup of steak stew rather than a salad at a steakhouse one time and was instantly in love.
There are two versions of this stew that I make, with and without chicken. With the rising cost of food, and everything in general being more expensive down here in Puerto Rico, I have been using only the scraps and bones from the steak for flavor, and then using a precooked rotisserie chicken for the main protein. This is another one of those meals that you can make with a $5 chicken and really stretch it to get your moneys worth.
When I make it with just the steak, it is usually because I found a good deal, so we grill two more cuts of steak than we are planning on eating. If we are not adding a lot of steak, I make sure and save the bones and a few scraps to start the soup with.
Here is what you will need:
2 lbs (pre cooked weight) Leftover steak cut into bite size pieces or just the scraps and a bone
Pre-cooked rotisserie chicken with all chicken picked off and chopped
1 1/2 cups chopped onion (2 medium)
2 cups chopped mushrooms
1 cup chopped carrots
1 cup chopped potato
1/2-1 cup worcestershire sauce
1/4 cup butter (yes, butter in the soup)
2 tablespoons minced dried garlic
salt and pepper to taste
Start off with your steak in a large stock pot and add just enough water so that it is covered by about a quarter of an inch. Add 1/2 cup worcestershire sauce, onion and garlic. Cover and simmer for an hour to an hour and a half or until the steak is tender.
Once the steak is tender add in the chopped carrots, potato, and butter. Add just enough water to cover the ingredients by a half inch. Simmer for 30 minutes or until vegetables are cooked to desired tenderness.
When There is about 15 minutes of cook time left on the vegetables I add the mushrooms and this is when I add the precooked chicken. If you add it before, the chicken ends up falling apart and being shredded.
To thicken up the broth, use either flour or corn starch. You do not have to thicken the broth but it gives it the hearty “stew” feel rather than just soup.
Turn stew up to medium high so that it is boiling steadily. While it is heating up, add 3 tablespoons of desired thickening agent to 1/2 cup cold water and stir until dissolved. Add half of the thickener to the soup while string constantly after 1 minute of boiling the stew will be visibly thicker. If a thicker stew is desired, add the remaining thickener. Boil stew for at least 1 minute after thickener is added to cook the flour or corn starch.
Add salt, pepper and additional worcestershire sauce to taste. I usually end up adding about 1 cup of worcestershire sauce total to the soup.
I love serving this with rolls or some Skillet Honey Cornbread. What do you enjoy with your stew?
- Pre-cooked rotisseris chicken with all chicken picked off.
- 1½ cups chopped onion (2 medium)
- 2 cups mushrooms
- 1 cup chopped carrots
- 1 cup chopped potato
- ½-1 cup worcestershire sauce
- ¼ cup butter (yes, butter in the soup)
- 2 tablespoons minced dried garlic
- salt and pepper to taste
- Put steak in a large stock pot and add just enough water so that it is covered by about a quarter of an inch.
- Add ½ cup worcestershire sauce, onion and garlic.
- Cover and simmer for an hour to an hour and a half or until the steak is tender.
- Once the steak is tender add in the chopped carrots, potato, and butter.
- Add just enough water to cover the added ingredients by a half inch of water.
- Simmer for 30 minutes or until vegetables are soaked to desired tenderness.
- When There is about 15 minutes left on the vegetables, add the mushrooms and precooked chicken.
- To thicken up the broth, use either flour or corn starch:
- turn stew up to medium high so that it is boiling.
- Add 3 tablespoons of desired thickening agent to ½ cup cold water. Stir until dissolved.
- Add half of the thickener to the soup while string constantly. If a sticker stew is desired, add the remaining thickener.
- Boil stew for at least 1 minute to cook the flour or corn starch.
Found you via the link up! I am pinning this to try in a few weeks!