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Kansas City Steak Soup Recipe

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This recipe for Kansas City Steak Soup is from The Pfeiffer Family Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. stew meat or cubed chuck steak
1 envelope McCormick's Beef Stew seasoning
2 cans beef broth
3 c. water
Onion
1 c. celery
1 c. carrots
1 c. potatoes
Corn
Directions:
Directions:
Cut meat into small pieces, flour, and brown in oil. Don't crowd the meat so it can brown on all sides as you turn it. I brown in a separate larger skillet. Add meat to soup pot. Make sure you include the crispy in the skillet from the browning. Coat meat with the seasoning packet spices. Add the water and the broth. Add chopped onion to taste. Simmer on the stove for two hours until meat is very tender. Stir the bottom of the pot often because broth will thicken from the flour.

After meat is tender, add sliced celery, sliced carrots, and potato chunks and cook on low until tender (about an hour). I add some frozen corn at the end of the cooking process for a few minutes.
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
Leftover soup freezes well in small containers.

 

 

 

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