Here at we are often asked to cook a meal or make a dish for a party and we are always happy to oblige.  This was the case a couple Sundays ago when I went to a friends house to watch the Emmy’s.  O.K. so it was my idea, approved I had some new recipes and wanted to try them out.  Also, order it’s a great excuse to see friends and dish about celebrities.  Sounds like a win, win situation to me!  I went shopping for the final ingredients, prepped what I could and made the trek to Williamsburg.  As I unpacked the bags my friends were like, “did you bring the whole kitchen?” And on closer inspection, I kinda did!  I hadn’t realized it till I started to pull everything out of the bags.  I brought ingredients to make pork and kimchi dumplings, chicken satay, a cabbage and snap pea salad and beef with onion soup.  Oops my bad!  Like I said it was my idea so why not feed everyone, right?!  As I got to work on the feast a friend brought some multicolored baby potato’s to add the the meal.  It was perfect addition, we just boiled them and plated the with the rest of the meal.  The unintentional star of the night was the Beef and Onion soup. It was hearty, rich and just the right dish to end our culinary trip around the world.  Everyone was so pleased with the soup that they were like we need this recipe, put it on the blog!  I was taken back a little, I was really proud of the satay and sauces, of course our dumplings are always a hit.  But if the crowd wants beef and onion soup you give them beef and onion soup.  So without further ado, here is the recipe enjoy!!!

Beef and Onion Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 6 quart pot
  • 1 Lb of boneless round steak or chuck steak
  • 2 tablespoons of butter, divided
  • 3 large onions
  • 8 ounces of mushrooms
  • 6 cups beef broth
  • ¼ cup of dry red wine, plus a little more.
  • 1 table spoon of worcestershire sauce, divided.
  • Salt and pepper to taste.
  1. Cut steak into 3 inch strips
  2. Cut onions into ¼ inch rings
  3. slice mushrooms
  4. Melt 1 tablespoon of butter in the pot
  5. Add meat, cook for about 10 minutes on medium heat or till done.
  6. When done set aside.
  7. Melt second tablespoon of butter.
  8. Add onion and mushrooms.
  9. Cook till onions are translucent, about 10-15 minutes.
  10. Add stock and meat, red wine, salt and peeper.
  11. Cook for 30-45 minutes.
  12. The last 15 minutes add half of worcestershire.
  13. Add the rest if you want more.
The wine and worcestershire are approximates because everyone's tastes are different. I put between ¼ and half a cup of wine and the whole tablespoon of worcestershire, but I like really bold flavors. Remember these ingredients can make or break a dish. They are very strong flavors so you don't want to go overboard cause there is no coming back if you do.