Executive Chef Darren Drew from Prestons Restaurant and Lounge in Edmonton knows that a great soup is about keeping it simple and bringing familiar elements together in the best way.

On the coldest Edmonton days, everyone wants something warm and inviting, something that they know, and something that sticks to their bones. After working in the kitchen where he can eat so many different things, he loves going home to a simple soup and sandwich.

“The biggest tip I have for anyone who is cooking whether it is soup or not, is taste,” he says. “Keep tasting it and adjusting slowly, you can always add more and add in little increments. If you add too much at one time then you are in trouble!”

Drew’s hearty steak soup will not only warm you up but fill you up too, and elevates ingredients that are probably already in your fridge to a new level.

Steak Soup


500 g onions diced (1 cm dice)

2 tsp minced garlic

3 Tbs (45 mL) vegetable oil

500 g stew beef, 1 cm dice

¼ cup flour

2 Tbs tomato paste

¼ lemon rind

1 tsp caraway seed

1½ tsp paprika

2¾ cups (650 mL) hot beef stock, can be made with bouillon cubes

500 g diced potatoes (1 cm dice)

Pinch salt

Pinch pepper


  1. Sauté onions and garlic with half the oil, and remove from oil. Sauté beef to brown, remove from oil and reserve.
  2. Add the remaining oil to reserved oil, and make a roux by adding flour. Cook to brown but do not burn.
  3. Add tomato paste, lemon rind, caraway and paprika. Cook 10 minutes gently, do not burn.
  4. Add hot beef stock and whip until smooth. Turn heat down and simmer.
  5. Add beef, onions, potatoes and seasoning. Cook until meat is tender and potatoes are cooked. Correct seasoning if needed.

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