Marbleized Carrot Cake Bars

Just in time for Easter — Carrot cake bars that incorporate the frosting into the cookies! Softened cream cheese mixture is swirled through a carrot cake-like base for an attractive and tasty treat. 

We sprinkled the finished and cut bars with a light dusting of powdered sugar. 

Marbleized Carrot Cake Bars     Makes a 7x11-inch pan

For the bar base:

1/2 cup (1 stick) butter

1 cup brown sugar + 2 tablespoons, packed 

1 egg

1 tablespoon vanilla

1 1/4 cup all-purpose flour 

1 teaspoon ground cinnamon

1/4 tsp baking powder

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup finely grated  carrots (finely grated, about 1/8-inch shreds)

For the filling:

4 oz cream cheese @ room temperature

1/4 cup granulated sugar

1 egg yolk

3/4 teaspoon vanilla

1. Preheat oven to 350°F.; spray or grease a 7x11-inch baking pan with butter or cooking spray. (For easy removal, line pan with foil or parchment that overlaps the ends; spray that with pan release.)
2. Melt the butter in the microwave (about 30-45 seconds) and pour it into a large mixing bowl. Stir in the brown sugar until combined, then add the egg and 1 tbsp vanilla, mixing until smooth. 
3. In a separate bowl, whisk together the flour, cinnamon, baking powder, salt, and nutmeg. 
   
   
   
4. Fold the dry mixture into the wet ingredients until just combined, then gently fold in the grated carrots. (This is done by hand to avoid overmixing that can make the bars tough.).
5. In a separate mixer bowl, beat the room-temperature cream cheese with the sugar until smooth and creamy, about 1 to 2 minutes. Add the egg yolk and 3/4 tsp vanilla, stirring until fully combined. The mixture should be thick and spreadable. 
6. Spread half of the carrot cake batter evenly into the prepared pan. 
7. Dollop half of the cream cheese mixture over the batter in small dots across the surface — leave in dollops. 
8. Cover with the remaining carrot cake batter, spreading gently to seal some of the cream cheese filling inside. Dollop the remaining cream cheese mixture in dots over the top layer.

   

   Our nephew Mason West dollops the cream cheese mixture into the cake batter.

   
   
9.  Using a thin knife or skewer, gently swirl through the batters in a figure-eight or zigzag pattern to create the classic marbled effect. 
   
10. 
    

    

    
    
11. Bake in the preheated 350°F oven for 35 to 40 minutes, until the carrot cake is set and a toothpick inserted into the carrot portion (avoiding the cream cheese) comes out with just a few moist crumbs. The cream cheese swirl may still look slightly underbaked, which is fine. Allow the bars to cool completely in the pan on a wire rack before cutting. It also helps to make clean cuts if the bars have been refrigerated. A sharp knife also helps with a clean cut.
12. Store in the refrigerator. 

Recipe without photos . . .  Marbleized Carrot Cake Bars     Makes a 7x11-inch pan

For the bar base:

1/2 cup (1 stick) butter

1 cup brown sugar + 2 tablespoons, packed 

1 egg

1 tablespoon vanilla

1 1/4 cup all-purpose flour 

1 teaspoon ground cinnamon

1/4 tsp baking powder

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup finely grated  carrots (finely grated, about 1/8-inch shreds)

For the filling:

4 oz cream cheese @ room temperature

1/4 cup granulated sugar

1 egg yolk

3/4 teaspoon vanilla

1. Preheat oven to 350°F.; spray or grease a 7x11-inch baking pan with butter or cooking spray. (For easy removal, line pan with foil or parchment that overlaps the ends; spray that with pan release.)
2. Melt the butter in the microwave (about 30-45 seconds) and pour it into a large mixing bowl. Stir in the brown sugar until combined, then add the egg and 1 tbsp vanilla, mixing until smooth. 
3. In a separate bowl, whisk together the flour, cinnamon, baking powder, salt, and nutmeg. Fold the dry mixture into the wet ingredients until just combined, then gently fold in the grated carrots. (This is done by hand to avoid overmixing that can make the bars tough.).
4. In a separate mixer bowl, beat the room-temperature cream cheese with the sugar until smooth and creamy, about 1 to 2 minutes. Add the egg yolk and 3/4 tsp vanilla, stirring until fully combined. The mixture should be thick and spreadable. 
5. Spread half of the carrot cake batter evenly into the prepared pan. 
6. Dollop half of the cream cheese mixture over the batter in small dots across the surface — leave in dollops. 
7. Cover with the remaining carrot cake batter, spreading gently to seal some of the cream cheese filling inside. Dollop the remaining cream cheese mixture in dots over the top layer. Using a thin knife or skewer, gently swirl through the batters in a figure-eight or zigzag pattern to create the classic marbled effect. 
8. Bake in the preheated 350°F oven for 35 to 40 minutes, until the carrot cake is set and a toothpick inserted into the carrot portion (avoiding the cream cheese) comes out with just a few moist crumbs. The cream cheese swirl may still look slightly underbaked, which is fine. Allow the bars to cool completely in the pan on a wire rack before cutting. It also helps to make clean cuts if the bars have been refrigerated. A sharp knife also helps with a clean cut.
9. Store in the refrigerator. 

Echo Dell Farm's Essence of the Prairie Bison Stew with Savory Sage Cornbread as featured in KANSAS! 2026, Vol 82, issue 2

Dining at Echo Dell Farm is a culinary experience and a pleasure! Sue Shoemaker-Shea and her staff not only dish up delicious food but create a memorable evening that begins with cocktails or mocktails and ends with pots of French press coffee. We were there in the fall so we dined in the house that's filled with art and interesting decor,  but when the weather allows, guests dine under the trees (see photos below). Friendly and attentive staff ,as well as conversations with fellow diners added to the evening. 

Photo courtesy of Echo Dell Farm)

I covered this unique farm-to-table dining establishment (that's located in a rural setting in the North Central part of Kansas) as a part of the Taste section of KANSAS! Magazine's 250 Years of America issue. The main course was Seared Bison Ribeye Au Poivre, Chef Chris provided a simpler at-home recipe that features bison (or beef) stew. (KANSAS! Magazine 2026, vo. 82, issue 2, pp. 58-63)  

Menu for our seven-course meal. 

RECIPE

According to Chef Chris Coffman, “This is a true one-pot meal, a hearty and soulful stew that is perfect for a cold day, inspired by the spirit of the Kansas prairie. The secret is patience—browning the meat properly and letting it simmer slowly creates an incredibly rich flavor that can't be rushed.”  He added, “Beef can also be substituted for bison.”  

Essence of the Prairie Bison Stew with Savory Sage Cornbread  

8 servings

 

INGREDIENTS 

For the Bison Stew:

2 pounds bison (or beef) chuck roast, cut into 1.5-inch cubes 

1/3 cup all-purpose flour

1/2 teaspoon smoked paprika

1 teaspoon kosher salt & 1/2 teaspoon freshly ground black pepper 

3 ounces bacon or salt pork, diced 

1 large yellow onion, chopped

2 carrots, peeled and cut into1/2-inch thick half-moons

2 celery stalks, chopped (about 1/2-inch thickness)

3 cloves garlic, minced

1 cup dark beer (like a Stout or Porter) or strong black coffee

4 cups beef broth, low sodium

1 bay leaf

3 sprigs fresh thyme

1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes

2 parsnips, peeled and cut into 1-inch cubes

1 tablespoon Worcestershire Sauce

Fresh parsley, chopped (for garnish)

 

For the Cornbread:

1 cup yellow cornmeal

3/4 cup all-purpose flour

1 1/2 tablespoons granulated sugar

2 teaspoons baking powder

3/4 teaspoon coarse sea salt or 1/2 teaspoon fine sea salt 

1 large egg

1 cup buttermilk

1/4 cup unsalted butter, melted

3/4 cup sharp Cheddar cheese, shredded

1 1/2 tablespoon fresh sage, finely chopped

 

INUSTRUCTIONS:

Prepare the Bison: In a large bowl, whisk together the flour, smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the bison cubes and toss until they are evenly coated.

Brown the Meat: In a large, heavy-bottomed Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Working in batches, brown the floured bison cubes on all sides until a deep, dark crust forms; if needed, add additional cooking oil. Set the browned meat aside.

Build the Flavor Base: Add the onion, carrots, and celery to the pot; add additional cooking oil as needed. Sauté for 8-10 minutes, scraping up any browned bits from the bottom, until softened. Add the minced garlic and cook for another minute until fragrant.

Deglaze and Simmer: Pour in the dark beer or coffee to deglaze, scraping the bottom vigorously. Let it reduce for 2 minutes. Return the browned bison to the pot. Add the beef broth, bay leaf, and thyme. Bring to a simmer, then reduce the heat to low, cover, and let it gently bubble for at least 2 hours, the longer you let it go, the more tender it will become. 

Add Vegetables: Add the potatoes and parsnips. Return to a simmer, cover, and cook for another 45-60 minutes, until the vegetables and bison are completely fork-tender.

 

Make the Cornbread: While the stew finishes, preheat your oven to 400°F (200°C). Grease an 8-inch cast-iron skillet. In a bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg and buttermilk. Pour the wet into the dry, add the melted butter, and mix until just combined. Fold in the Cheddar and sage. Pour the batter into the skillet and bake for 20-25 minutes, just until a toothpick inserted in the center comes out clean.

Finish the Stew: Remove the bay leaf and thyme stems. Stir in the Worcestershire sauce and reserved bacon. Season to taste.

 

Serve: Ladle the hot stew into bowls, garnish with parsley, and serve with a warm slice of the cornbread.

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A few photos courtesy of Echo Dell Farm that highlight their outdoor dining venue, table settings, etc. 

Appropriately dubbed hand-crafted cocktails (Echo Dell Sunset, Neighbor Karen's Caramel Apple, Farmer's Old Fashioned are available in the Grain Bin Bar (photo courtesy of Echo Dell Farm).

Barry and I enjoyed every minute of our evening at Echo Dell Farm!

Recipe without photos . . . Essence of the Prairie Bison Stew with Savory Sage Cornbread  

8 servings

 

INGREDIENTS 

For the Bison Stew:

2 pounds bison (or beef) chuck roast, cut into 1.5-inch cubes 

1/3 cup all-purpose flour

1/2 teaspoon smoked paprika

1 teaspoon kosher salt & 1/2 teaspoon freshly ground black pepper 

3 ounces bacon or salt pork, diced 

1 large yellow onion, chopped

2 carrots, peeled and cut into1/2-inch thick half-moons

2 celery stalks, chopped (about 1/2-inch thickness)

3 cloves garlic, minced

1 cup dark beer (like a Stout or Porter) or strong black coffee

4 cups beef broth, low sodium

1 bay leaf

3 sprigs fresh thyme

1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes

2 parsnips, peeled and cut into 1-inch cubes

1 tablespoon Worcestershire Sauce

Fresh parsley, chopped (for garnish)

 

For the Cornbread:

1 cup yellow cornmeal

3/4 cup all-purpose flour

1 1/2 tablespoons granulated sugar

2 teaspoons baking powder

3/4 teaspoon coarse sea salt or 1/2 teaspoon fine sea salt 

1 large egg

1 cup buttermilk

1/4 cup unsalted butter, melted

3/4 cup sharp Cheddar cheese, shredded

1 1/2 tablespoon fresh sage, finely chopped

 

INUSTRUCTIONS:

Prepare the Bison: In a large bowl, whisk together the flour, smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the bison cubes and toss until they are evenly coated.

 

Brown the Meat: In a large, heavy-bottomed Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Working in batches, brown the floured bison cubes on all sides until a deep, dark crust forms; if needed, add additional cooking oil. Set the browned meat aside.

 

Build the Flavor Base: Add the onion, carrots, and celery to the pot; add additional cooking oil as needed. Sauté for 8-10 minutes, scraping up any browned bits from the bottom, until softened. Add the minced garlic and cook for another minute until fragrant.

 

Deglaze and Simmer: Pour in the dark beer or coffee to deglaze, scraping the bottom vigorously. Let it reduce for 2 minutes. Return the browned bison to the pot. Add the beef broth, bay leaf, and thyme. Bring to a simmer, then reduce the heat to low, cover, and let it gently bubble for at least 2 hours, the longer you let it go, the more tender it will become. 

 

Add Vegetables: Add the potatoes and parsnips. Return to a simmer, cover, and cook for another 45-60 minutes, until the vegetables and bison are completely fork-tender.

 

Make the Cornbread: While the stew finishes, preheat your oven to 400°F (200°C). Grease an 8-inch cast-iron skillet. In a bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg and buttermilk. Pour the wet into the dry, add the melted butter, and mix until just combined. Fold in the Cheddar and sage. Pour the batter into the skillet and bake for 20-25 minutes, just until a toothpick inserted in the center comes out clean.

 

Finish the Stew: Remove the bay leaf and thyme stems. Stir in the Worcestershire sauce and reserved bacon. Season to taste.

 

Serve: Ladle the hot stew into bowls, garnish with parsley, and serve with a warm slice of the cornbread.

 

Cheesy Cream of Cauliflower Soup

A sore tooth  for Barry means that we’ve been eating soft foods such as this Cream of Cauliflower Soup that is a combination of several online recipes. Most use a whole head of cauliflower and even though we really like it, we don’t want to eat it for a week . . . so I cut the recipe in half. Method: Veggies are lightly sautéed and then cooked until tender in broth; a cheesy roux (white sauce) is added to the tender veggies and broth to create a creamy soup that is even creamier if part of the soup is blended and re-added to the soup.

Cheesy Cream of Cauliflower Soup   5 to 6 servings

½ 1/2 stick butter (4 tablespoons), divided

1/2 onion, finely diced 

1 carrot, finely diced 

1 celery stalk, finely diced 

1/2 cauliflower head, cored and roughly chopped 

2 tablespoons finely minced fresh parsley or about 1teaspoon dried

1 large bay leaf

3 to 4 cups low-sodium chicken broth or stock (start with lesser amount and amount more to achieve desired consistency

3 tablespoons all-purpose flour 

1 1/2 cups whole milk (I used 1 cup whole milk &  1/2 cup half-and-half)

2 teaspoons salt and about 1/4 to 1/2 teaspoon black pepper  (or to taste) 

1/2 cup shredded Cheddar cheese (it could be omitted)

Paprika for garnishing, if desired 

1. Melt 2 tablespoon butter in a heavy pot over medium heat. 
2. Add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. 
3. Add cauliflower, parsley, bay leaf and broth. Bring to a boil on medium temperature and then lower temp and simmer for 15 to 20 minutes until all veggies are tender.
   
4. Meantime, make the white sauce: Melt the remaining 2 tablespoons butter in a medium saucepan over medium heat. Then whisk in the flour and 1 teaspoon salt. Cook for a couple of minutes to avoid a flour taste
5.  Slowly add the milk, whisking to combine. Cook to thicken – the mixture should coat the back of a spoon. Add the cheese as the sauce thickens.
   
6. Pour white sauce mixture into the pot of veggies and broth. Add 1 teaspoon salt and pepper to taste; allow the soup to simmer for another 10 or more minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed. (Soup may also be thinned with additional broth.)
7. To create a creamier soup, remove about 1 1/2 cups of soup and blend (with a hand-held blender or in a regular blender); re-add to soup. 
8. Sprinkle bowls of soup with paprika (if desired) to garnish. 
   
   
   

Recipe without photos . . .Cheesy Cream of Cauliflower Soup   5 to 6 servings

½ 1/2 stick butter (4 tablespoons), divided

1/2 onion, finely diced 

1 carrot, finely diced 

1 celery stalk, finely diced 

1/2 cauliflower head, cored and roughly chopped 

2 tablespoons finely minced fresh parsley or about 1teaspoon dried

1 large bay leaf

3 to 4 cups low-sodium chicken broth or stock (start with lesser amount and amount more to achieve desired consistency

3 tablespoons all-purpose flour 

1 1/2 cups whole milk (I used 1 cup whole milk &  1/2 cup half-and-half)

2 teaspoons salt and about 1/4 to 1/2 teaspoon black pepper  (or to taste) 

1/2 cup shredded Cheddar cheese (it could be omitted)

Paprika for garnishing, if desired 

1. Melt 2 tablespoon butter in a heavy pot over medium heat. 
2. Add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. 
3. Add cauliflower, parsley, bay leaf and broth. Bring to a boil on medium temperature and then lower temp and simmer for 15 to 20 minutes until all veggies are tender.
4. Meantime, make the white sauce: Melt the remaining 2 tablespoons butter in a medium saucepan over medium heat. Then whisk in the flour and 1 teaspoon salt. Cook for a couple of minutes to avoid a flour taste
5.  Slowly add the milk, whisking to combine. Cook to thicken – the mixture should coat the back of a spoon. Add the cheese as the sauce thickens.
6. Pour white sauce mixture into the pot of veggies and broth. Add 1 teaspoon salt and pepper to taste; allow the soup to simmer for another 10 or more minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed.  (Soup may also be thinned with additional broth.)
7. To create a creamier soup, remove about 1 1/2 cups of soup and blend (with a hand-held blender or in a regular blender); re-add to soup. 
8. Sprinkle bowls of soup with paprika (if desired) to garnish.

Turnip Sausage Soup

Barry brought in more turnips that I turned into a delicious soup. Warm and hearty, it was especially nice on a cold, rainy day. Maybe next time I’ll add some kale. 

 

Turnip Sausage Soup    4 serving 

1/4 to 1/2  pound bulk pork sausage 

1/2 of a medium to large onion, finely chopped (small dice)

2 small red, orange or yellow pepper, chopped (small dice)

4 cups chicken broth or stock soup 

3 medium turnips, chopped (medium dice)

1 russet potato, chopped (medium dice)

2 carrots, peeled and chopped (small dice)

About 2 tablespoons chopped fresh herbs (I used a combo of garden herbs: thyme, oregano, chives, rosemary)

Kosher salt and pepper to taste

1. In a stock or soup pot set on medium heat, add the sausage (breaking it up as it cooks); when it starts to brown, add the onion and peppers and sauté until vegetables are transulent  and sausage is cooked through. (Note: add olive oil as needed if sausage does not produce enough fat.)
2. Add 3 cups broth (add additional broth as needed), turnips, potato, carrots, herbs, salt and pepper to taste. .
3. Simmer over medium to low heat for about 30 minutes or until vegetables are tender. 
4. Taste, and ajust seasoning.

Eddie Morris’ Carrot Cake for Virginia Hoffman's 103rd Birthday

Moist and delightfully delicious, this cake was the centerpiece for Virginia Hoffman’s 103^rd birthday party. As she blew out a candle (just one), a  gathering of friends sang  “Happy Birthday” Without missing a beat, she interjected in a strong, loud voice, “Well I’m certainly glad you didn’t add . . . and many more!” 

There were a dozen of us at Virginian's party at Homestead. Afterward, when talking to another friend who was unable to attend the party, Virginia not only named each person in attendance but explained where each one had been seated. 

The celebratory recipe comes from Eddie Morris via Jane Medina and according to Jane it was the recipe she used to make her daughter’s tiered wedding cake.

 

Eddie Morris’ Carrot Cake for Virginia Hoffman's 103rd Birthday    Makes a 2-layer cake (9-inch rounds)

Cake

2 cups granulated sugar

1 ½ cups vegetable oil

4 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

 

Icing

1 (8 oz.) package cream cheese @ room temperature

1 stick margarine (1 used butter) @ room temperature

1 lb. powdered sugar (3 ¼ cups – but can be adjusted as needed)

Note: I also added about a tablespoon of milk for the consistency I prefer – easily spreadable but not runny + added 1 teaspoon of maple flavoring and a dusting of ground nutmeg on top of the frosted cake (the maple and nutmeg additions are the finishing touches used on Miss Ellie’s Carrot Cake as featured in The Kirby House Cookbook). I also tinted white chocolate melts and piped stylized carrots that I added to the top of the cake + used mint leaves for the carrot tops. 

1. Cake — Line two 9-inch round cake pans with parchment paper and spray with pan release. Preheat oven to 350°.
2.  In a mixing bowl, cream sugar and oil.
   
3. Add eggs, one at a time and beat.
   
4. In a separate bowl, mix the dry ingredients.
5. Add dry ingredients to the egg mixture, ALTERNATING with the grated carrots (ending with flour mixture).
   
6. Divide the mixture between two prepared pans. 
   
7. Place pans in the middle of the preheated oven and bake for 30 to 45 minutes, until toothpick inserted in the center of the cake comes out clean (if using an instant read thermometer, the temperate should be 200 to 210°).
8. Place cakes on a cooling rack and remove from pans when cool. 
9. Frost when cool (or wrap and freeze, and frost later).
10. To Frost — place one layer, rounded side down on cake plate. Spread with a layer of cream cheese icing. Add 2^nd later, flat side down and spread icing on top and sides. If desired decorate with tinted and stylized carrots and mint leaves; dust with nutmeg.
11. Icing — Mix softened cream cheese and margarine (butter) in a mixer. Add powdered sugar about one cup at a time. Add milk and flavoring if desired.

Recipe without photos . . . Eddie Morris’ Carrot Cake for Virginia Hoffman's 103rd Birthday    Makes a 2-layer cake (9-inch rounds)

2 cups granulated sugar

1 ½ cups vegetable oil

4 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

 

Icing

1 (8 oz.) package cream cheese @ room temperature

1 stick margarine (1 used butter) @ room temperature

1 lb. powdered sugar (3 ¼ cups – but can be adjusted as needed)

Note: I also added about a tablespoon of milk for the consistency I prefer – easily spreadable but not runny + added 1 teaspoon of maple flavoring and a dusting of ground nutmeg on top of the frosted cake (the maple and nutmeg additions are the finishing touches used on Miss Ellie’s Carrot Cake as featured in The Kirby House Cookbook). I also tinted white chocolate melts and piped stylized carrots that I added to the top of the cake + used mint leaves for the carrot tops. 

1. Cake — Line two 9-inch round cake pans with parchment paper and spray with pan release. Preheat oven to 350°.
2.  In a mixing bowl, cream sugar and oil.
3. Add eggs, one at a time and beat.
4. In a separate bowl, mix the dry ingredients.
5. Add dry ingredients to the egg mixture, ALTERNATING with the grated carrots (ending with flour mixture).
6. Divide the mixture between two prepared pans. 
7. Place pans in the middle of the preheated oven and bake for 30 to 45 minutes, until toothpick inserted in the center of the cake comes out clean (if using an instant read thermometer, the temperate should be 200 to 210°).
8. Place cakes on a cooling rack and remove from pans when cool. 
9. Frost when cool (or wrap and freeze, and frost later).
10. To Frost — place one layer, rounded side down on cake plate. Spread with a layer of cream cheese icing. Add 2^nd later, flat side down and spread icing on top and sides. If desired decorate with tinted and stylized carrots and mint leaves; dust with nutmeg.
11. Icing — Mix softened cream cheese and margarine (butter) in a mixer. Add powdered sugar about one cup at a time. Add milk and flavoring if desired.

Steak Soup (KC Plaza)

Chockfull of steak, ground beef and vegetables, this thick soup is hearty and filling. A perfect dish for a winter holiday meal prepared by my sister Marla Newell Payne. Although there are many variations of KC Plaza Steak Soup (all claiming to be authentic), her recipe came from  Debbie Meyer-Gore’s “Good Friends Great Taste” cookbook. I did make a few CHANGES as outlined below:

1) Debbie’s recipe calls for round steak but does not specific top or bottom round. We purchased bottom round and adjusted her recipe to allow the beef to cook longer in order for it to be fork tender. 

2) We added extra salt and a pinch of ground thyme near the end to enhance the taste. Since ingredients as well as tastes vary, adjust seasonings to suit your own tastes. 

3) I made the soup early afternoon and then added it to a crockpot to finish cooking for a supper party later in the evening. Make ahead instructors are explained in step #5.  

4) Recipe said it served 6 but we easily had 16+ serving. It makes a lot!

Steak Soup   Serves 16+ 

2 ½ lbs. round steak, cut into bite-sized pieces

1 to 2 tablespoons olive oil for browning steak

9 cups water, divided use

2 tablespoons beef base (we used Better than Bouillon)

1 tablespoon coarsely ground black pepper

1 lb. ground beef (we used an 80/20 blend)

4 carrots, peeled and diced (or sliced)

4 stalks celery, diced (or sliced)

1 onion, diced

1 ½ cups frozen mixed vegetables (we used a combo of frozen corn & peas)

1 (28 oz.) can diced or chopped tomatoes, undrained

½ cup (1 stick) butter (I used salted)

1 cup flour

2 teaspoons Kitchen Bouquet Browning & Seasoning Sauce

Additional seasoning as desired: We used 1 scant tablespoon kosher salt & about ¼ teaspoon ground thyme

1.    In a medium skillet over medium heat, brown the round steak in olive oil until it loses it’s pink color. Transfer to a large soup pot or Dutch oven.

2.   To the steak in the soup pot, add 8 cups water, beef base and pepper. Bring to a boil and then simmer until beef is almost fork tender, about 1+ hour. 

3.   While steak is simmering, cook the ground beef in the same skillet used to brown the steak until it loses its pink color. Drain any excess grease and add to the soup pot. 

4.   Add carrots, celery, and onion. Bring to a boil and then simmer another 30 minutes until vegetables as steak are tender.

5.   At least 15 minutes before serving, add frozen mixed vegetables and canned tomatoes.  Note: After adding the frozen vegetable, I made and added the thickener (steps #6) and then transferred the soup to crockpot set on low and allowed it to cook for a couple of additional hours. 

6.   Make the thickener by melting the butter in a saucepan and slowly whisking in 1 cup flour. Add 1 cup cold water and some hot soup llquid until mixture is smooth. When smooth, add to the hot soup; continue to whisk the soup over the heat to be sure theyre are no clumps of thickener. Add Kitchen Bouquet to enhance flavor and color. Taste and add additional seasonings (such as salt and thyme).

Recipe without photos . . .Steak Soup   Serves 16+ 

2 ½ lbs. round steak, cut into bite-sized pieces

1 to 2 tablespoons olive oil for browning steak

9 cups water, divided use

2 tablespoons beef base (we used Better than Bouillon)

1 tablespoon coarsely ground black pepper

1 lb. ground beef (we used an 80/20 blend)

4 carrots, peeled and diced (or sliced)

4 stalks celery, diced (or sliced)

1 onion, diced

1 ½ cups frozen mixed vegetables (we used a combo of frozen corn & peas)

1 (28 oz.) can diced or chopped tomatoes, undrained

½ cup (1 stick) butter (I used salted)

1 cup flour

2 teaspoons Kitchen Bouquet Browning & Seasoning Sauce

Additional seasoning as desired: We used 1 scant tablespoon kosher salt & about ¼ teaspoon ground thyme

 

1.   In a medium skillet over medium heat, brown the round steak in olive oil until it loses it’s pink color. Transfer to a large soup pot or Dutch oven.

2.   To the steak in the soup pot, add 8 cups water, beef base and pepper. Bring to a boil and then simmer until beef is almost fork tender, about 1+ hour. 

3.   While steak is simmering, cook the ground beef in the same skillet used to brown the steak until it loses its pink color. Drain any excess grease and add to the soup pot. 

4.   Add carrots, celery, and onion. Bring to a boil and then simmer another 30 minutes until vegetables as steak are tender.

5.   At least 15 minutes before serving, add frozen mixed vegetables and canned tomatoes.  Note: After adding the frozen vegetable, I made and added the thickener (steps #6) and then transferred the soup to crockpot set on low and allowed it to cook for a couple of additional hours. 

6.   Make the thickener by melting the butter in a saucepan and slowly whisking in 1 cup flour. Add 1 cup cold water and some hot soup llquid until mixture is smooth. When smooth, add to the hot soup; continue to whisk the soup over the heat to be sure theyre are no clumps of thickener. Add Kitchen Bouquet to enhance flavor and color. Taste and add additional seasonings (such as salt and thyme).