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This dish is a hearty steak, mushroom and onion soup made with just nine ingredients! It’s a delicious soup that can be eaten right away or frozen for later.
How do I make my stew taste richer?
The meat, salt, aromatics all combine to create a really rich flavored soup. This dish is definitely not bland! The slow cooking lets the broth cook down and the flavors intensify.
Tips for making the BEST steak, mushroom and onion soup
- You’ll want to use steak tips rather than stew meat for this recipe. Stew meat can be tough even when slow cooked. Steak tips have so much flavor and will melt in your mouth.
- Make sure to use a beef broth that is AIP compliant.
- 1 lb sirloin steak tips, cubed
- 2 teaspoons salt
- Extra virgin olive oil
- 2 onions chopped
- 4 garlic cloves
- 1 teaspoon Italian seasonings
- 4 cups beef broth
- 2 portobello mushroom caps, diced
- 3 handfuls spinach
- Sprinkle the steak with salt and set aside. Add a few tablespoons of olive oil to coat the bottom of a large stock pot. Brown the steak tips over high heat, about 5 minutes. Then remove from the pan and set aside.
- Add the onion and garlic to the pan and sauté until translucent about 3 minutes. Then add the steak back in along with the Italian seasonings and broth.
- Bring to a boil and then turn down to medium heat and let simmer for 1½ hours. At that point add the mushrooms. Stir to combine and then cook for another 30 minutes.
- Once finished cooking, add the spinach. Stir to combine and then serve.
2 comments
Love love love these recipes. I have hasimotos and just found out I have Lupus. Thank you for all the info
Does sirloin cap cut work in this recipe? It says sirloin steak tips in the recipe. Thanks.