Black Angus Restaurant Steak Soup Recipe

When it comes to comfort food, few things hit the spot like a hearty, soul-warming soup. But take that soup and elevate it by infusing the richness of tender, juicy steak and you have the makings of something truly special. Imagine the flavors of a Black Angus steak-known for its marbling and rich taste-blended with savory vegetables, aromatic herbs, and a rich broth. It’s a perfect meal for those chilly days or when you’re craving something satisfying.

In this recipe, I’ll guide you through creating a Black Angus Restaurant-style steak soup that’s sure to impress. Whether you’re a home cook looking to recreate a restaurant favorite or just someone who loves a good, meaty soup, you’re in for a treat. Get ready to dive deep into the process, and trust me, this dish will become a new staple in your kitchen.

Black Angus Restaurant Steak Soup Recipe

This recipe takes inspiration from the legendary Black Angus restaurant’s steak soup, but with a personal twist. It’s an easy-to-follow guide that promises restaurant-quality results. We’re not just talking about a basic beef soup; this is a full, flavor-packed experience, from the first bite to the last sip.

Ingredients Needed

Before you begin, make sure you have all the right ingredients. The key to this recipe is quality, so don’t skimp on the steak. Here’s what you’ll need:

For The Soup Base

• 2 tablespoons olive oil – For sautéing and creating a rich flavor base.
• 1 lb. Black Angus steak (chuck or sirloin) – Lean cuts work best, but you can opt for a fattier cut if you prefer.
• 1 medium onion, diced – Sweet or yellow onion works well for this recipe.
• 2 cloves garlic, minced – Garlic adds a depth of flavor that brings the soup together.
• 3 medium carrots, peeled and sliced – For sweetness and texture.
• 2 celery stalks, chopped – Celery adds a subtle crunch and fresh flavor.
• 1 large potato, peeled and cubed – The potatoes help thicken the broth and add comfort.
• 6 cups beef broth – Preferably low-sodium for better control over the salt levels.
• 1 cup red wine (optional) – This adds complexity and a depth of flavor, but you can skip if you prefer a non-alcoholic version.
• 2 bay leaves – Essential for that aromatic, herbal note.
• 1 teaspoon dried thyme – The earthy flavor of thyme complements the steak perfectly.
• Salt and pepper to taste – Season as you go to ensure balanced flavor.
• Chopped fresh parsley for garnish – Adds freshness and color right before serving.

For Garnish And Texture

• 1/2 cup heavy cream (optional) – Adds richness and a velvety texture to the broth.
• 1 tablespoon Worcestershire sauce – For a slight tang and umami punch that deepens the flavors.

Cooking Instructions

Now that you have your ingredients ready, let’s dive into the cooking process. This recipe isn’t difficult, but it’s all about layering flavors and taking your time to let them meld together.

1. Prepare The Steak

   • Start by cutting your Black Angus steak into small, bite-sized cubes. Season them generously with salt and pepper.
   • In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the steak cubes and sear them until browned on all sides. This should take about 5-7 minutes.
   • Remove the steak from the pot and set it aside. You want to preserve the fond (the caramelized bits) left in the pot for later.

2. Sauté The Vegetables

   • In the same pot, add the remaining tablespoon of olive oil. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and aromatic.
   • Add the garlic and cook for another 1-2 minutes until fragrant.

3. Build The Broth

   • Deglaze the pot with red wine (if using), scraping the bottom of the pot to release all those flavorful bits.
   • Pour in the beef broth, and add the bay leaves, thyme, and more salt and pepper to taste. Stir to combine.
   • Bring the soup to a simmer, then reduce the heat and let it simmer uncovered for 15-20 minutes, or until the vegetables are tender.

4. Finish The Soup

   • Add the cubed potatoes and return the cooked steak to the pot. Stir everything together, and let the soup simmer for another 20-25 minutes, until the potatoes are cooked through and the steak is tender.
   • Taste the broth and adjust the seasoning with salt, pepper, or a splash of Worcestershire sauce for depth.

5. Optional Creamy Twist

   • If you want a creamier soup, stir in 1/2 cup of heavy cream at the very end. This will give the soup a luxurious, velvety texture.

6. Garnish And Serve

   • Remove the bay leaves, and serve the soup hot, garnished with freshly chopped parsley for a pop of color.

Ingredient Insights

Here’s why each ingredient in this recipe works so well together:

• Black Angus Steak: Known for its tenderness and rich marbling, Black Angus beef adds incredible flavor and texture to the soup. The fat in the steak melts into the broth, creating a deep, meaty base.
• Beef Broth: The liquid foundation of the soup, beef broth adds depth and richness. You can also use stock, but broth has a slightly lighter texture that’s perfect for this dish.
• Red Wine: While optional, red wine really adds complexity to the broth, enhancing the savory flavors without overpowering them.
• Potatoes: These starchy vegetables help thicken the soup and absorb all the delicious flavors from the broth. You can use Russet or Yukon Gold potatoes for the best texture.
• Herbs and Spices: Thyme, bay leaves, and garlic work in harmony to create that comforting, aromatic smell that makes a good soup irresistible.

Expert Tips

To take your Black Angus steak soup to the next level, here are some pro tips to keep in mind:

• Sear the Steak Properly: Don’t overcrowd the pot when you sear the steak. This ensures a good caramelization, which adds depth of flavor.
• Use Fresh Herbs: While dried herbs work, fresh herbs like thyme or rosemary can give your soup a bright, fresh flavor. Consider tying a small bundle of fresh herbs and adding it to the pot for more fragrance.
• Low and Slow: Let the soup simmer slowly to allow the flavors to meld together. Don’t rush this process. The longer it simmers, the more the flavors will develop.
• Customize the Vegetables: If you want to add more veggies, consider adding parsnips, leeks, or mushrooms. These will add different textures and flavors to the soup.
• Make it Ahead: This soup actually gets better the next day. The flavors meld overnight, so feel free to make it ahead of time and reheat it when you’re ready to serve.

Recipe Variations

If you’re looking to mix things up, here are some ideas for customizing this steak soup:

• Spicy Steak Soup: Add a diced jalapeño or a pinch of red pepper flakes to the soup base for a spicy kick.
• Mushroom Steak Soup: Add sliced mushrooms along with the other vegetables for an earthy flavor that complements the steak beautifully.
• Steak Soup with Beans: Throw in a can of kidney beans or black beans for added protein and a different texture.
• Asian-Inspired Steak Soup: Swap out the herbs and spices for soy sauce, ginger, and sesame oil. Top the soup with green onions and cilantro for an entirely different twist.

Final Words

This Black Angus steak soup is more than just a meal-it’s an experience. It brings together the rich, savory flavors of steak, the freshness of vegetables, and the comfort of a hearty soup. Whether you’re preparing it for a special dinner or as a weeknight treat, this recipe promises a filling, flavorful dish that’s sure to satisfy everyone at the table.