Soups & Stews
This 54th Street Outlaw steak soup delivers the kind of bold, comforting flavor that turns weeknight dinners into restaurant-worthy experiences. š„ The secret lies in slow-cooked beef chuck, deep umami from bacon, and a rich broth that simmers until every ingredient melds into perfect harmony.
I developed this recipe after years of perfecting hearty stews, and it never fails to impressāeven the most skeptical soup skeptics. What sets this apart is the balance of textures: tender beef that practically melts in your mouth, crispy bacon bits for crunch, and vegetables that stay perfectly al dente.
The slow simmer develops layers of flavor you wonāt find in instant soup mixes, with just the right amount of warmth from spices like thyme and bay leaf. This isnāt just soupāitās a meal in a bowl that feels like a hug on a cold day.
The best part? Itās built for leftovers. The flavors deepen overnight, making it even more satisfying the next day. Whether youāre feeding a crowd or meal prepping for the week, this soup delivers restaurant-quality results with minimal effort.
The rich aroma alone will have everyone gathering around the table before the first spoonful. Ready in about 2 hours (mostly hands-off simmering time), this recipe proves hearty soups donāt require complicated techniquesājust patience and quality ingredients. Letās get cooking!
Ingredients for 54th street outlaw steak soup
Six hearty servings of beefy goodness with bacon crunchājust 14 ingredients for restaurant-style flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Chuck Roast š„© | 2 lb | Pre-cubed, 1-1.5 inch pieces |
| Thick-Cut Bacon š„ | 1 lb | Uncooked, chopped into 1/2 inch pieces |
| Yellow Onions š§ | 2 whole | Chopped into 1/2 inch pieces |
| Carrots š„ | 4 medium | Peeled and cut into 1/4 inch slices |
| Celery Stalks š„¬ | 4 whole | Chopped into 1/2 inch pieces |
| Garlic Cloves š§ | 6 cloves | Minced for deep flavor |
| Tomato Paste š | Ā½ cup | Squeeze tube or canned |
| Beef Broth š§ | 6 cups | Low-sodium preferred |
| Red Wine š· | 1 cup | Bold dry red like Cabernet |
| Fresh Thyme šæ | Ā½ ounce | Or 1 tbsp dried thyme |
| Bay Leaves š | 2 whole | Remove before serving |
| Black Peppercorns š¶ļø | 1 tbsp | Freshly cracked |
| Salt š§ | 1 Ā½ tsp | Kosher or sea salt |
| All-Purpose Flour š¾ | 2 tbsp | For thickening |
The beef chuck is non-negotiable hereālook for well-marbled cuts at Costco or your butcher shop. Pre-cubed saves time, but if you're buying a whole roast, ask for it to be cut into 1-1.5 inch chunks. The bacon should be thick-cutāthose flimsy slices won't hold up to the simmer. Fresh thyme makes all the difference, but dried works in a pinch (just use a third of the amount). For the red wine, any bold dry red worksāCab Sauv, Merlot, whatever's open. The tomato paste is your umami bombāTrader Joe's squeeze tubes are perfect for this recipe.
No beef broth? Chicken broth with 1 tbsp soy sauce gets you close. Running short on bacon? Swap half for pancettaāit's smokier and holds up better. Fresh thyme out of season? Dried thyme works at one-third the amount. The carrots can be baby carrots if that's what's in the fridgeājust slice them thinner. For the wine, beef broth with 1 tbsp balsamic mimics the depth. The flour is just for thickening at the endāarrowroot powder works too if you've got it.
This soup tastes even better the next dayāmake a double batch if you can. Keeps for 5 days in the fridge or 3 months frozen. I portion mine into containers with a layer of bacon on topāfreeze with the lid slightly ajar so it doesn't get soggy. For extra crunch, bake the bacon separately until crispy and sprinkle on top when serving.
Why You'll Love This Recipe
- One-Pot Magic: I swear by thisājust dump everything in one pot, let it simmer, and walk away. The bacon renders while the chuck roast melts into shreds, no chopping marathons or last-minute stress.
- Smoky Depth Bomb: That thick-cut bacon isnāt just for flavorāitās the backbone. Crispy edges crumble into the broth, and the beef? It falls apart like itās been slow-cooked for hours, even though itās not.
- Leftovers That Beg: Honestly, I make this on Sundays just to have it for the week. The soup only gets better as the flavors meld, and reheating it? Zero effortājust stir and serve.
- Budget Beef Powerhouse: A chuck roast and a pound of bacon stretch this into five meals without breaking the bank. Plus, the onions, carrots, and celery are the cheap veggie trifectaāno fancy produce needed.
Step-by-step instructions for bold beef and bacon steak soup
This isn't your grandma's soupāit's rich, smoky, and packed with that perfect bacon crunch.
š„ Step 1: Brown the Bacon and Beef for Maximum Flavor
Heat a large Dutch oven over medium-high heat and add the 1 lb chopped thick-cut bacon. Cook for 8-10 minutes, stirring occasionally, until the bacon is deep golden brown and crispy. Use a slotted spoon to remove the bacon and set it aside on paper towels to drain excess fat, leaving about 2 tablespoons of bacon fat in the pot.
Increase the heat to high and add the 2 lb pre-cubed beef chuck roast. Sear the beef for 3-4 minutes per side until it develops a deep brown crust. This step is crucialāit builds layers of flavor that will infuse the entire soup. Don't rush this; you want those beef pieces to get good and browned before we move on.
šØāš³ Step 2: SautĆ© the Vegetables and Aromatics
Push the beef to one side of the pot and add the 2 chopped yellow onions, 4 chopped celery stalks, and 4 sliced carrots to the bacon fat. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent. You'll smell that sweet, caramelized aromaāthis is where the soup starts to build its depth of flavor.
Add the 6 minced garlic cloves and cook for 30 seconds until fragrant. Be careful not to let the garlic burnāit should just perfume the pot with its pungent aroma. Stir in the 0.5 cup tomato paste and cook for another 1 minute to deepen its color and flavor. This step creates the rich, slightly sweet base that ties everything together.
š³ Step 3: Deglaze and Simmer the Soup
Pour in the 1 cup red wine and scrape up all those delicious browned bits from the bottom of the pot with a wooden spoon. This deglazing step captures all that meaty flavor that would otherwise go to waste. Let the wine simmer for 2-3 minutes until it reduces by half and the alcohol cooks off.
Add the 6 cups beef broth, 1.5 tsp salt, 1 tbsp freshly cracked black peppercorns, 0.5 ounce fresh thyme, and 2 whole bay leaves. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 1.5 hours. You want the beef to become fork-tender and fall apart easily. Stir occasionally and add a splash of water if the soup gets too thick.
ā° Step 4: Finish and Thicken the Soup
After 1.5 hours, the beef should be tender enough to pull apart with a fork. Remove the beef pieces and shred them with two forks, then return them to the pot. Discard the bay leaves. Sprinkle the 2 tbsp all-purpose flour over the soup and stir vigorously for 1-2 minutes until the soup thickens slightly. This step gives the soup that perfect body without making it gluey.
Taste and adjust the seasoning with more salt or pepper if needed. The soup should be rich and flavorful, with a perfect balance of beefy, smoky, and slightly sweet notes. Real talk: this is where the magic happensāall those hours of simmering pay off with a soup that tastes like it's been cooking all day.
š½ļø Step 5: Serve with Crispy Bacon Topping
Ladle the hot soup into bowls, making sure each serving gets a generous portion of the shredded beef. Top each bowl with some of the crispy bacon you set aside earlier. The contrast of the warm, rich soup with the cool, crunchy bacon is what makes this dish truly special. Serve immediately while the bacon is still crisp and the soup is steaming hot.
This soup tastes even better the next day, so don't be surprised if you find yourself sneaking secondsāor thirds. The flavors deepen as it sits, and the bacon crunch remains a delightful surprise with every bite. Pair it with some crusty bread to soak up every last drop of that delicious broth.
Pro Tips For Making 54th Street Outlaw Steak Soup
- CRANK THE BACON LOW: Thick-cut bacon needs patienceācook it slow and steady at 300Ā°F (150Ā°C) until the edges are crisp and the fat renders just enough to flavor the pot. I learned this the hard way: rushing it turns the bacon grease into a greasy mess that wonāt caramelize properly when you add the onions.
- SWEAT THE VEGETABLES FIRST: Donāt rush the onion, carrot, and celeryācook them in the bacon fat for 10 minutes until soft and translucent. This builds flavor thatāll carry through the whole soup. (Yes, even if youāre impatient like me.)
- SKIP THE BOILING START: After adding broth, bring the soup to a gentle simmerānot a rolling boil. Chuck roast is tough enough; youāre melting it, not scrambling it. A low simmer keeps the meat tender without turning the broth into a murky swamp.
- SALVAGE THE BACON GREASE: Strain the soup before serving, but save that golden bacon fat in a jar. Itās liquid gold for future batchesājust reheat it in the pot and add fresh broth. (Iāve used the same jar for three soups now, and itās never let me down.)
Flavor customization for this dish
Spice Level Control
Adjust the heat to your taste by adding Ā½ to 1 tsp smoked paprika when browning the beefāthis adds depth without overwhelming. For a kick, stir in Ā½ tsp cayenne pepper during the simmer, but taste first!
If you love spice, add 1-2 slices of jalapeƱo (seeds removed) with the veggies. Remember, flavors meld as it simmers, so start conservative. š¶ļø
Umami Boosters
For deeper savory notes, swap Ā½ cup of the beef broth for mushroom broth or add 1 tbsp soy sauce when deglazing. A splash of fish sauce (just Ā½ tsp) works wonders tooātrust me, it disappears into the broth.
For a smoky twist, add 1 tsp liquid smoke with the tomato paste. These tweaks turn "good" into "outstanding."
Creamy Variations
Want creaminess? Stir in Ā½ cup heavy cream or coconut milk during the last 10 minutes of simmering. For a lighter option, blend 1 cup of the soup and stir it back in like a velvety sauce.
Pro tip: Add a pinch of nutmeg when using creamāit elevates the flavor profile instantly. š„
Herb Swaps
Trade thyme for rosemary (Ā½ oz) for an earthy aroma or sage (Ā¼ oz) for a woodsy touch. Love fresh herbs? Garnish with chopped parsley or cilantro at serving.
Dried herbs work tooājust halve the amount. The key is balancing: thyme and bay leaf are classic, but donāt be afraid to experiment!
Vegetable Flexibility
Swap carrots for sweet potatoes (diced) or turnips for a heartier texture. Add 1 cup corn kernels or diced butternut squash for sweetness. For a Mediterranean twist, include 1 diced bell pepper with the onions. Just adjust simmering timeādenser veggies need 10-15 extra minutes. š„
Protein Alternatives
Short on beef? Use 2 lbs pork shoulder (simmer for 1 hour) or chicken thighs (simmer 45 minutes). For a vegetarian version, swap beef for extra-firm tofu (press and cube) or lentils (cook separately and add at the end). The bacon remains non-negotiableāits crunch is essential! š„
Nutrition facts
Frequently asked questions
Can I make this steak soup in a slow cooker?
Brown the bacon and beef first in a skillet, then transfer everything to your slow cooker. Add all remaining ingredients and cook on low for 6-7 hours or high for 3-4 hours. The slow cooker method actually enhances the tenderness of the beef and deepens the flavors. Stir occasionally and add water if needed to maintain consistency.
What's the best cut of beef for this recipe?
Use beef chuck roastāit's the perfect balance of flavor and tenderness when slow-cooked. Look for well-marbled cuts with 1-1.5 inch cubes for even cooking. If you can't find chuck, brisket or short ribs work well too, though they may need slightly longer simmering. Never use lean cuts like sirloināthey'll turn out tough.
How do I prevent the soup from getting too thick?
Add a splash of water or beef broth whenever the soup starts looking too thick during simmering. The flour at the end is just for slight thickening, not for making it gluey. If it gets too thick later, stir in 1-2 tablespoons of broth and let it simmer for another 5 minutes. The key is to maintain a consistent simmer rather than a rolling boil.
Can I prepare this soup ahead of time?
This soup tastes even better the next day! Make a double batch and store it in the fridge for up to 5 days or freeze for 3 months. For freezing, portion into containers with a layer of bacon on top. Leave the lid slightly ajar when freezing to prevent soggy bacon. Reheat gently on the stove, adding a splash of water if needed.
What if I don't have red wine?
No problem! Substitute with 1 cup beef broth plus 1 tbsp balsamic vinegar for similar depth of flavor. Or use 1 cup apple cider vinegar mixed with 1 tbsp brown sugar to mimic the wine's acidity. The wine adds complexity, but these substitutes will still create a delicious soup. If you're avoiding alcohol completely, grape juice works surprisingly well.