Steak and Potato Stoup Recipe

Name: Steak and Potato Stoup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra virgin olive oil, divided (EVOO); 1 lb sirloin steak, thinly sliced into bite-size pieces; salt & fresh ground pepper; 4 idaho potatoes, scrubbed clean and very thinly sliced into rounds; 1 large onion, thinly sliced; 2 garlic cloves, grated; 1 (12 ounce) bottle dark beer, such as Guinness; 2 tablespoons Worcestershire sauce; 4 cups beef stock; 1 cup sour cream; 2 tablespoons chopped chives; 1 tablespoon prepared horseradish; 1 bunch arugula, roughly chopped, to garnish

Servings: persons

4 tablespoons extra virgin olive oil, divided (EVOO)
1 lb sirloin steak, thinly sliced into bite-size pieces
salt & fresh ground pepper
4 idaho potatoes, scrubbed clean and very thinly sliced into rounds
1 large onion, thinly sliced
2 garlic cloves, grated
1 (12 ounce) bottle dark beer, such as Guinness
2 tablespoons Worcestershire sauce
4 cups beef stock
1 cup sour cream
2 tablespoons chopped chives
1 tablespoon prepared horseradish
1 bunch arugula, roughly chopped, to garnish

1
Place a large pot over high heat with 2 turns of the pan of EVOO, about 2 tablespoons.
2
When the pan is scorching hot, season the beef with salt and pepper and add it to the pot.
3
Cook the meat, stirring occasionally, until deep golden brown and cooked through, about 5 minutes.
4
Remove from the pot and reserve on a plate.
5
To the same pan the beef was cooked in, add the remaining EVOO (about 2 turns) along with the potatoes, onion and garlic.
6
Season the veggies with salt and pepper and cook, stirring occasionally, until the onions are tender, 6-7 minutes.
7
Add the bottle of beer to the pot and scrape the bottom to remove any brown bits that have stuck.
8
Add the Worcestershire and beef stock, and bring the liquids up to a bubble.
9
Simmer the stoup until the potatoes are tender, about 5 minutes.
10
While the stoup is simmering, stir together the creme fraiche or sour cream, chives and horseradish in a small bowl.
11
Reserve.
12
When the potatoes are tender, stir the steak back into the stoup and portion it into bowls.
13
Garnish each bowl with a dollop of the horseradish-cream mixture and some chopped greens, and serve.

737

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons extra virgin olive oil, divided (EVOO), 1 lb sirloin steak, thinly sliced into bite-size pieces, salt & fresh ground pepper, 4 idaho potatoes, scrubbed clean and very thinly sliced into rounds, and more.

Yes, Steak and Potato Stoup falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steak and Potato Stoup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions