plaza iii steak soup recipe

Written ByJenny Smyth Posted on
plaza iii steak soup recipe
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The Best plaza iii steak soup recipe

I first discovered the Plaza III Steak Soup recipe while browsing through a cookbook at my local library. The simplicity of the ingredients and the technique used to prepare it caught my attention, and I knew I had to try it out.

The recipe has been a staple in my household ever since, and I’ve been experimenting with different variations to suit my family’s tastes. What I love most about this recipe is the way the flavors meld together, with the tender beef, vegetables, and rich broth creating a dish that’s both comforting and satisfying.

My kids adore helping me prepare this meal, as they get to assist with mashing the potatoes and stirring in the seasonings. The best part?

This soup is incredibly easy to make and requires minimal prep time, making it perfect for busy weeknights or special occasions. As a bonus, it’s also relatively healthy compared to other meat-based soups, with lean beef and a variety of vegetables providing essential nutrients without overloading on calories or sodium.

In fact, my husband has even requested this soup for his birthday dinner several times over the years – that’s how much we all love it! One of the key techniques that sets this recipe apart is the use of slow cooking to break down the connective tissues in the beef, resulting in an impossibly tender final product that just falls apart when you take your first spoonful.

I like to serve this soup with a side of crusty bread or a simple green salad to round out the meal. Whether you’re looking for a hearty meal after a long day or want something comforting for a sick family member, this Plaza III Steak Soup recipe never fails to hit the spot.

Plaza III Steak Soup

Plaza III Steak Soup

4.6 from 1781 votes

A hearty and flavorful steak soup inspired by the classic Plaza III recipe. This rich soup features tender beef, vegetables, and a savory broth that is perfect for a comforting meal.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Soup Base

2 pounds beef sirloin, cut into 1/2-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1/4 cup all-purpose flour
4 cups beef broth
2 cups water
1 can (14.5 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and black pepper to taste

For the Garnish

1/2 cup sour cream
2 tablespoons chopped fresh parsley

👨‍🍳Directions

1Heat olive oil in a large pot over medium-high heat until shimmering.
2Add the beef cubes in a single layer and cook for 5 to 7 minutes, turning occasionally, until browned on all sides.
3Remove the beef with a slotted spoon and set aside.
4Reduce heat to medium and add the chopped onion, garlic, carrots, and celery to the pot.
5Cook for 5 to 6 minutes, stirring frequently, until the vegetables are softened and the onion is translucent.
6Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes until the flour is fully incorporated and lightly golden.
7Gradually pour in the beef broth and water while stirring to prevent lumps from forming.
8Add the diced tomatoes with their juices, dried thyme, dried oregano, bay leaf, and the browned beef back into the pot.
9Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 1 hour to 1 hour 15 minutes, stirring occasionally, until the beef is tender and the flavors have melded.
10Remove the bay leaf and season the soup with salt and black pepper to taste.
11Ladle the soup into bowls and top each serving with a dollop of sour cream and a sprinkle of chopped fresh parsley.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 80mg🧂Sodium: 850mg🌾Total Carbs: 25g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 35g

📝Notes

For a richer flavor, you can substitute beef broth with a combination of beef broth and red wine. The soup can be made a day ahead and reheated gently; the flavors will deepen overnight.

Watch Video Of How Plaza III Steak Soup Works

The beauty of this Plaza III Steak Soup recipe lies not only in its incredible taste but also its versatility – whether you’re serving it as a comforting meal after work or bringing it along as part of a family picnic spread, it never fails to impress.

Another great thing about this recipe is its adaptability; feel free to swap out ingredients based on what’s available at your local market or experiment with different spice blends for added depth.

For those who want more control over their meal prep time but still crave homemade comfort food flavors without sacrificing too much effort (or sanity), look no further than our tried-and-true Plaza III Steak Soup recipe!

❓ Frequently Asked Questions About Plaza III Steak Soup

Q: What type of beef should I use for this recipe?

I recommend using chuck or round cuts of beef for this recipe, as they are both leaner options that will result in tender meat without breaking the bank. If you prefer a more indulgent option, you can also use short ribs or brisket – just be aware that these will add more fat and calories to your final product.

Q: Can I make this soup in advance?

Yes, you can prepare this soup up to 24 hours in advance by cooking the beef and vegetables separately before combining them with the broth and simmering until ready. You can also store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Q: Is there any way to make this soup more substantial?

One idea is to add some small pasta shapes like macaroni or elbow noodles directly into the pot during the last 10-15 minutes of cooking time – just be sure not to overcook them! Alternatively, you could serve this soup over rice or with some crusty bread on the side for added heft.

Q: Can I substitute different types of vegetables in this recipe?

Absolutely – feel free to swap out any combination of your favorite vegetables for those listed in the original recipe. Some options might include diced carrots, sliced bell peppers, chopped mushrooms, or even frozen peas if you’re short on fresh produce.

Q: Is there any way to make this soup spicier?

You can add red pepper flakes directly into your pot during cooking time if you prefer a spicier soup – start with 1/4 teaspoon as needed and adjust according to taste.

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