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One Pot Keto Steak and Mushroom Soup Recipe – a hearty, filling steak and mushroom soup that is keto diet compatible and deliciously easy to make for a crowd.
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Keto Steak and Mushroom Soup
Keto steak and mushroom soup is a hearty, low-carb delight that marries the savory richness of tender steak pieces with the earthy depth of mushrooms in a creamy, satisfying broth. By focusing on high-fat, protein-rich ingredients and eliminating starchy thickeners, this soup fits perfectly within a ketogenic dietary framework, offering ample nourishment without the carb load. The use of heavy cream or coconut milk in place of traditional dairy adds a luxurious texture and ensures the soup remains keto-friendly.
Aromatic herbs and spices, such as thyme and garlic, infuse the dish with layers of flavor that complement the umami notes of the mushrooms and the robustness of the steak. This version of steak and mushroom soup often incorporates bone broth as a base, not only for its rich flavor and nutrients but also for its health benefits, including supporting ketosis. Ideal for a cozy night in or as a warming, nutritious meal, keto steak and mushroom soup stands out for its ability to combine indulgence with health-conscious eating.
How To Make Stew Meat Tender
First assemble the following ingredients:
- Steak (1 lb) – Steak adds a robust, meaty flavor that serves as the hearty foundation of the soup.
- Onion (1) – Onion imparts a sweet and slightly sharp taste that enhances the overall savoriness.
- Carrots (2) – Carrots contribute a subtle sweetness and a hint of earthiness to the soup’s flavor profile.
- Celery Stalk (2) – Celery offers a mild, slightly bitter taste that adds depth and freshness.
- Sweet peppers (4) – Sweet peppers bring a mild, slightly fruity flavor that brightens the soup.
- Mushrooms (8 oz) – Mushrooms provide a rich, umami depth that complements the meatiness of the steak.
- Garlic powder (2 tbsp) – Garlic powder adds a concentrated, slightly spicy flavor that enriches the soup’s complexity.
- Celtic sea salt (2 tsp) – Celtic sea salt enhances the natural flavors of the ingredients with its mineral-rich taste.
- Oregano (2 tsp) – Oregano introduces a slightly bitter, earthy note with a hint of sweetness.
- Thyme (1 tsp) – Thyme lends a subtle, aromatic flavor with a slightly minty, lemony undertone.
- Bay leaf (1) – Bay leaf adds a distinct, herbal fragrance with hints of mint and clove that infuse the soup.
- Crushed tomatoes (1 cup) – Crushed tomatoes provide a tangy acidity and a touch of sweetness that balances the richness.
- Beef stock (2 cups) – Beef stock serves as the savory, flavorful base that ties all the ingredients together with its deep, meaty essence.
Use this Method:
Heat Pan. Heat a large stock pot or dutch oven on medium high. Drizzle olive oil into pan and heat until shimmery.
Brown Meat. Add stew meat and brown on all sides. Don’t crowd pot, work in batches if needed to keep temperature high. Remove stew meat from pot and set aside. Do not drain fat from pot.
Add Veggies. Add onion, celery, pepper, carrots, and cook until softened and lightly browned. Stir occasionally to prevent burning. Add mushrooms, cook until soft.
Combine and Simmer. Return stew meat to pot. Add spices, salt, water, and stock and cover pot with lid. Bring to boil, then return to medium heat to simmer until soup thickens and stew meat is tender, about 25 minutes. Serve immediately.
Tips and Tricks for Making Steak Stew
Select the Right Cut of Steak: Choose cuts like sirloin or ribeye for their flavor and tenderness. Trim excess fat but keep some for flavor.
Sear the Steak: Searing the steak in a hot pan before adding it to the soup can lock in flavors and add a rich depth to the broth.
Use a Variety of Mushrooms: Incorporate different types of mushrooms such as button, cremini, or shiitake to add complexity to the soup’s flavor profile.
Deglaze the Pan: After searing the steak and sautéing the mushrooms, deglaze the pan with a splash of wine or broth to incorporate the browned bits into the soup for extra flavor.
Rich Stock is Key: Use a high-quality beef stock or bone broth as the base for your soup to ensure a rich and savory foundation.
Add Fresh Herbs: Thyme, rosemary, and parsley can complement the earthy flavors of the mushrooms and beef, adding freshness and aroma.
Simmer Slowly: Allow the soup to simmer gently to tenderize the steak and meld the flavors together without boiling, which can toughen the meat.
Season Properly: Don’t forget to season your soup with salt and pepper, adjusting according to taste towards the end of cooking.
Consider a Thickener: If you prefer a thicker soup, consider adding a small amount of flour or cornstarch dissolved in water to achieve the desired consistency.
Add Creaminess: For a richer soup, stir in a splash of cream or a dollop of sour cream just before serving.
Garnish Wisely: Garnish with fresh herbs, a sprinkle of grated cheese, or a drizzle of truffle oil to enhance the soup’s appearance and taste.
Let it Rest: Allowing the soup to rest for a few minutes off the heat before serving can help the flavors to further develop.
Taste as You Go: Regularly tasting and adjusting the seasoning during cooking ensures a well-balanced final dish.
Serve Hot: Ensure the soup is served piping hot to maximize the enjoyment of its flavors and warmth.
Experiment with Textures: Adding ingredients like barley, rice, or small pasta shapes can introduce additional textures and make the soup more filling.
FAQs
Tender cuts like sirloin, ribeye, or filet mignon are excellent choices for their flavor and tenderness, making them ideal for quick cooking in a soup.
While fresh mushrooms are preferred for their texture and flavor, canned mushrooms can be used in a pinch. Be sure to drain and rinse them well before adding to the soup.
Deglazing the pan with red wine or using a splash of Worcestershire sauce can add depth. Fresh herbs like thyme or rosemary, and a good quality beef broth or stock also contribute significantly to the soup’s flavor profile.
Absolutely! Brown the steak and sauté the mushrooms before adding them to the slow cooker with the broth and other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
Yes, this soup freezes well. Cool it completely, then transfer to freezer-safe containers. Leave some space for expansion, and consume within 3 months for best quality.
Stir in heavy cream or a dollop of sour cream towards the end of cooking. For a dairy-free version, coconut milk or almond milk can provide a similar creaminess.
Yes, vegetables like carrots, celery, and onions can add flavor and nutrition. Just be sure to sauté them until softened before adding the broth and other ingredients.
What to Enjoy with your Steak Mushroom Soup
Crusty Bread: A loaf of warm, crusty bread is perfect for dipping into the soup and soaking up its flavorful broth. Try easy garlic bread.
Green Salad: A light, crisp green salad with a vinaigrette dressing can balance the richness of the soup.
Roasted Vegetables: Vegetables like asparagus, carrots, or green beans, roasted with a bit of olive oil and seasoning, make a healthy and flavorful side. Try roasted potatoes.
Baked Potatoes: A simple baked potato, especially with a dollop of sour cream or butter, complements the hearty flavors of steak and mushroom soup. Try our salt baked sweet potato recipe.
Garlic Mashed Potatoes: The creamy texture and garlic flavor pair nicely with the savory soup.
Rice Pilaf: A side of fragrant rice pilaf can act as a subtle base to enjoy with the soup, especially if it has a brothy consistency.
Grilled Polenta: Slices of grilled polenta can offer a delightful texture contrast and a slightly sweet corn flavor.
Sautéed Greens: Greens like spinach, kale, or Swiss chard, sautéed with garlic, add a nutritious and flavorful touch.
Quinoa Salad: A light quinoa salad with vegetables and a lemony dressing can add freshness and lightness to the meal.
Steamed Broccoli or Cauliflower: These steamed vegetables can add a mild, complementary flavor and a boost of nutrition.
Sweet Potato Fries: Oven-baked sweet potato fries bring a sweet contrast to the savory soup.
Cornbread: A slice of buttery cornbread can add a Southern twist to the meal, perfect for dipping.
Caramelized Onions: Adding a topping of caramelized onions to the soup can intensify its savory sweetness.
Herb Butter Toast: Toasted slices of bread with herb-infused butter can be a delightful side to scoop up the soup.
Cheese Plate: A small selection of cheeses, especially those that pair well with mushrooms, like Gruyère or Brie, can be a sophisticated start or end to the meal.
Try these other soup recipes: Keto Steak and Sausage Chili, One Pot Creamy Meatball Soup, The Best French Onion Soup Ever, Easy Cabbage and Sausage Soup Recipe, Spicy Sausage Vegetable Soup Recipe, Creamy Keto Tuscan Soup Recipe, and One Pot Hamburger Cabbage Soup.
Try these other one pot recipes: The Best Baked Garlic Pork Tenderloin, Easy Baked Pork Chops Recipe, One Pot Cheesy Taco Skillet, Easy Keto Ham and Cheese Rolls Recipe, Easy Keto Low Carb Cheesy Pizza Chicken, One Pot Garlic Butter Chicken Thighs and Mushrooms, and One Pot Creamy Lemon Salmon Florentine.
Try these recipes next:
Steak and Mushroom Soup Recipe
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Steak and Mushroom Soup Recipe
Equipment
Ingredients
- 1 lb Steak or stew meat, fat trimmed
- 1 Onion diced
- 2 Carrots diced
- 2 Celery Stalk diced
- 4 sweet peppers diced (or 1 large bell pepper)
- 8 oz mushrooms cremini, button sliced thin
- 2 tbsp garlic powder
- 2 tsp celtic sea salt
- 2 tsp oregano
- 1 tsp thyme
- 1 bay leaf
- 1 cup crushed tomatoes
- 2 cups beef stock
- 2 cups water
Instructions
- Heat a large stock pot or dutch oven on medium high.
- Drizzle olive oil into pan and heat until shimmery.
- Add stew meat and brown on all sides. Don't crowd pot, work in batches if needed to keep temperature high.
- Remove stew meat from pot and set aside. Do not drain fat from pot.
- Add onion, celery, pepper, carrots, and cook until softened and lightly browned. Stir occasionally to prevent burning.
- Add mushrooms, cook until soft.
- Return stew meat to pot.
- Add spices, salt, water, and stock and cover pot with lid.
- Bring to boil, then return to medium heat to simmer until soup thickens and stew meat is tender, about 25 minutes.
- Serve immediately.
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