Hearty leftover steak soup recipe

Have some steak and vegetables lying around? Don’t have enough steak for a full meal but don’t want it to go to waste? This leftover steak soup is just what you need!

As lockdown goes on, an atmosphere reminiscent of blitz spirit continues to grow and mostly it’s good natured. Neighbours say hello to each other, people nod to each other when walking down the street and ‘leftovers’ has stopped being a dirty word.

I am old school and have always reused food. I have always disliked waste and not just because it costs money. This new spirit of community and of making the most of what you have is right up my street. As is this leftover steak soup recipe. It’s a hearty dish, ideal for when the weather isn’t great and you need a little soul food to cheer you up.

It’s also a great way to use up leftover meat and vegetables. This recipe will serve four but you could easily double up and freeze some. It all depends on what ingredients you have laying around.


  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • Leftover steak, cubed
  • 1 chopped onion
  • 2 tablespoons plain flour
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 500ml beef stock
  • 500ml water
  • 2 sprigs fresh parsley, chopped
  • 1 tablespoon chopped celery leaves
  • 3 bay leaves
  • ½ teaspoon dried marjoram
  • 250g chopped potatoes
  • 250g sliced carrots
  • 250g chopped celery
  • 170g tomato puree


  1. Melt the butter in a large pan over a medium heat and add the oil. Fry the steak and the onion lightly until browned.
  2. Mix flour, paprika, salt and pepper in a bowl. Add the flour to the cooked meat mix and cover evenly.
  3. Add the beef stock, water, parsley, celery leaves, oregano, basil, bay leaves and marjoram to the pan and combine. Bring everything to a simmer and cook for around 45 minutes.
  4. Add the potatoes, carrots, celery and tomato puree. Combine and cook for a further 20 minutes or until the vegetables are cooked through.
  5. Remove the bay leaves and serve.

You can play around with this recipe as much as you like. If you have other vegetables lying around or want to use more or different herbs, you can. The leftover steak is the main event here so as long as you have some of that, the rest is open to experimentation.

As the recipe uses a flour mix, you can refrigerate the soup for a while to make it much thicker. You can also double up or make even more, portion and freeze for a fast, easy meal full of goodness.

I love these kinds of recipes. They make use of what you have in the cupboards and ensures nothing goes to waste. The single carrot you don’t know what to do with? That half an onion left over from a previous recipe? Chuck them in.

Admittedly we don’t often have leftover steak but when we do, this is a great way to use it. If you don’t have steak, leftover beef from the Sunday roast would work equally well!

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