Not that long ago, we had a very beautiful warm spell here in our neck of Florida.  So we took advantage of grilling outside - which I love - because Eric does a great job - and of course - my kitchen stays CLEAN ... and no need to waste energy on the indoor stovetop!  SO - Eric grilled us up some Steak Bites ... and needless to say, we had a little leftover ... and I thought about putting it on a salad, then I thought about pasta or a panini ... but I just couldn’t decide, so when that happens ... I trim it up and into the freezer it goes!

My obsession with this soup started somewhere around 10 years ago - I was living in Grand Rapids, MI - and there was a Steak n’ Shake nearby.  I would order this soup for breakfast sometimes!  Now ... I can have it for breakfast any time I choose!  Any it’s great without the beef added - you can add cooked pasta at the end, before serving ... especially if you had little alphabet letters!


Here’s My Recipe: - Makes roughly 1 to 1 1/2 quart(s)


  1. -1/2 cup dry red wine (I used Black Box Cabernet Sauvignon)

  2. -3 Tablespoons butter, I used unsalted

  3. -1 onion, diced

  4. -3 garlic cloves, minced

  5. -2 Tablespoons tomato paste

  6. -2 teaspoons AuJus base (or to taste)

  7. -1 teaspoon Vegetable base (or to taste)

  8. -1 teaspoon salt, optional

  9. -3 cups water *See Below

  10. -3 small or 2 medium potatoes, peeled and diced in large 1/2 inch chunks

  11. -1/2 cup frozen corn, defrosted

  12. -1/4 - 1/3 cup frozen peas and corn, defrosted

  13. -1 cup leftover Steak Bites, fat trimmed and cubed into bite-size pieces (Our Steak Bites were previously grilled to “Medium” with a slight pink center - the pressure cooker did such a fabulous job repurposing these leftovers, the resulting beef was incredibly tender - defrost before cooking, if frozen)

  14. -Optional - I didn’t have any frozen cut green beans - you could add those too

  15. -Variation - Add small cooked pasta at very end, warm through before serving


Directions:


In the pot of the pressure cooker, add the red wine and reduce by at least half, if not two-thirds.  Once reduced, add the butter.  Once the butter melts, add the onions and garlic, stirring until softened (not browned - watch your heat).


To the onions and garlic, add the tomato paste; stirring to combine.  Add the AuJus base and Vegetable base, also stirring to combine.  Add the water, stir.


Add the remaining vegetables ... potatoes, corn, peas and carrots.  Lastly, add the Steak Bites.  Lock the pressure cooker lid in place and bring to HIGH pressure; cooking for 4 minutes.


Quick release the pressure and carefully remove the lid, tilting it away from you to avoid any residual escaping steam.  Stir and taste for seasoning.


  1. *With soups like these ... I work really hard so that they taste great on Day 1.

  2. *In most cases, what happens is people prefer the taste on Day 2 and 3.  The reason they taste better on Day 2 and Day 3 is because the flavors have had more time to develop.  The pressure cooker is an amazing tool for extracting those flavors quickly, while retaining more nutrients.  However ... if you are making this soup a day or two ahead of time - taste it before serving and add additional water if the flavors are too pronounced for you, etc.  ENJOY!!!!