Serious Steak Soup
A hearty bowl of deliciousness! You can't go wrong with all of these beautiful and colorful ingredients. Pasture-raised beef has more vitamin A and E than conventional beef. It is leaner as well, with high levels of antioxidants and healthy omega-3s.
- 1-2 tbsp butter (or ghee)
- 2 lb stew beef, cut into bite-sizes pieces (grass-fed beef is best)
- 3 medium carrots, sliced
- 8 oz mushrooms, sliced (or 2 cups)
- 1 cup frozen peas
- 1 medium yellow or white onion, diced
- 28 oz can crushed tomatoes
- 4 cup beef broth (or beef bone broth)
- 3 cloves garlic, minced
- 2 bay leaves
- 1/2 tbsp thyme, dried
- 1/2 tbsp marjoram, dried
- 1 tsp sea salt
- 1 tsp ground pepper
Season the beef with salt and pepper to taste. Heat half the butter or ghee in a large soup pot on medium-high.
Cook half the beef for 3 to 4 minutes while stirring occasionally. Remove and set aside. Repeat until all the meat is browned and placed in a different dish.
Heat the remaining butter or ghee in the soup pot and reduce heat to medium. Add the onion and carrots and cook until the onions are translucent.
Add the garlic, mushrooms, thyme, and marjoram and continue to stir for 2 more minutes. Now add the rest of the ingredients and return the beef.
Bring to a boil. Lower the soup to a simmer and cook for 20 minutes. Taste the soup and add more salt and pepper to your liking.