Steak Soup (Vegetable Beef Soup)

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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Beef Sirloin, Top(454g)
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  Yellow Onion
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  Carrots(240g)
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  Celery(240g)
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  Potato, Russet, Baked, Flesh Only(454g)
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  Low Sodium Beef Broth(1920g)
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  2 bay leaves
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  Canned Diced Tomatoes(794g)
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  Worcestershire Sauce(15g)

  Lea & Perrins is the standard. A little goes a long way.

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  Italian seasoning(15g)
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  Garlic powder(5g)
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  1 tsp. seasoned salt (yep!!)
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  lots of freshly-ground black pepper
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  salt to taste

Instructions

1. 1Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add half the top sirloin steak in a single layer and cook 3–4 minutes, stirring occasionally, until deeply browned on all sides. Remove with a slotted spoon and set aside. Repeat with 1 tablespoon oil and the remaining steak, then remove.
2. 2Reduce heat to medium and add the final tablespoon of olive oil. Add the diced onion and cook 4–5 minutes, stirring occasionally, until softened and translucent.
3. 3Add the carrots, celery, and potatoes (cut into ½-inch chunks). Cook 3–4 minutes over medium heat, stirring occasionally, until the vegetables begin to soften slightly.
4. 4Pour in the beef broth, diced tomatoes with juice, worcestershire sauce, italian seasoning, and garlic powder. Return the cooked steak to the pot and stir to combine. Scrape the bottom of the pot with a spoon to release any browned bits.
5. 5Bring to a boil over medium-high heat, then reduce to medium-low. Cover and simmer 1–1.5 hours, stirring occasionally, until the steak is fork-tender and the broth is flavorful. The vegetables should be completely tender and the steak should shred easily.
6. 6Taste and season with salt and freshly ground black pepper as needed.
7. 7Divide the hot soup evenly into 6 airtight containers. Cool slightly before sealing and refrigerating, or cool completely before freezing for longer storage.