Ingredients

• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 1.5 pounds lean boneless beef round steak , cut into cubes
• 0.5 cups chopped onion
• 3 tablespoons all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon salt
• 0.25 teaspoons ground black pepper
• 4 cups beef broth
• 2 cups water
• 4 sprigs fresh parsley , chopped
• 2 tablespoons chopped celery leaves
• 1 bay leaf
• 0.5 teaspoons dried marjoram
• 1 , 15.25 ounce
• 1.5 cups peeled , diced Yukon Gold potatoes
• 1.5 cups sliced carrots
• 1.5 cups chopped celery
• 1 , 6 ounce

Instructions

1. 1 Melt butter and oil in a large skillet over medium heat until the foam disappears from butter. Cook and stir beef and onion in butter-oil mixture until browned, about 10 minutes.
2. 2 While beef is cooking, mix together flour, paprika, salt, and pepper in a small bowl. Sprinkle flour mixture over browned beef; stir to coat and set aside.
3. 3 Pour beef broth and water into a large soup pot. Stir in parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture; bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.
4. 4 Mix in corn, potatoes, carrots, celery, and tomato paste. Bring to a simmer and cook uncovered, stirring occasionally, until vegetables are tender and soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.

Nutrition per serving