Steak and Potato Stoup

This is a modified Rachael Ray recipe which you can find if you Google “steak and potato stoup.”  Don’t bother though because my version is WAY better.

First, something you should know.  This is “stoup” because it’s supposed to be a cross between soup and stew.  When you first make it, it’s gonna be pretty soupy and not very stewy.  The key is to eat it as leftovers!  As it sits in your fridge, the potatoes break apart and make the soup much thicker and heartier and better.  If it’s for a dinner party or something where it will all be eaten at once, make it a day or two in advance so it stews up good.

Here’s what you need!

• Some oil for sauteing
• 1 lb steak
• Salt and pepper
• 4 Idaho potatoes (or if you don’t want to buy a whole bag of potatoes like me, 2 russet potatoes because they’re way bigger)
• 1 onion
• 3 carrots
• 2 garlic cloves
• 1 bottle of dark beer (I’ve used Guinness Extra Foreign and Negra Modelo so far)
• 2-3 tbsp of Worcestershire sauce
• 4 cups of beef stock

Buy stir fry beef.  It comes already cut up! It’s so easy!  Cut any long strips in half or thirds.  IT’S SO EASY!

Here’s how to make it!

Get a huge pot, pour a bit of oil in, and set it to medium heat.  Season your steak with salt and pepper and brown it in the pot.  Watch out for oil splatter because it will burn your entire arm if you aren’t careful.  It’ll cook pretty fast because its cut into such small delicious pieces.  Spoon the steak onto a plate and set it aside for a while.

Cut your onion into pieces.  Slice your potatoes into thin discs and then cut those in half if they’re too big.  You can mince or grate your garlic but mincing is more fun.  Dump all these vegetables into the pot, add a little more oil if you want.  Saute until the onions are tender, don’t worry about the potatoes being done yet.  I also added pepper in here and sprinkled a bit of cayenne powder for good measure.

While that is happening, slice up your carrots.  Pour some of the beef stock into a small pot and boil the carrots for 5-10 minutes until tender.  You could boil them in water, but this makes them way more flavorful.

When the carrots and the onions are both done, pour a bottle of beer into the big pot and scrape the bottom because you probably have a bunch of potatoes and onions stuck down there.  Pour in the carrots, beef stock, Worcestershire sauce, and the steak.  Remember the steak?  This recipe is about steak.  Simmer  until the potatoes are tender.  The original recipe says about 5 minutes but I did it for a lot longer because I felt like it.

If you’re so inclined, eat your stoup out of….. A BREADBOWL!!  This time I used a sourdough boule and it was sooo good.  Remember, it’s even better as leftovers so pop it in the fridge for later.  Enjoy the pictures!

This is a great size to cut your steak.

Potatoes and onions looking gooood

exciting stuff!

Steak and Potato Stoup in a Sourdough Breadbowl

om nom nom nom

Oil burns. Be careful!