1-Sear the steak: Melt butter with canola oil in a large pan over medium heat. Add the steak cubes and cook until nicely browned on all sides, which should take about 10 minutes. This initial searing locks in the steak’s juices and creates a rich flavor base for your soup.

2-Create a flavor coating: While the steak is browning, combine the flour, paprika, salt, and pepper in a small bowl. Once the steak is browned, sprinkle this mixture over the meat and stir to coat evenly. This technique creates a light roux that will help thicken the soup later.

3-Build the soup base: Transfer the coated steak to a large pot. Add the beef broth, water, Worcestershire sauce, diced tomatoes, chopped onions, parsley, oregano, and marjoram. Stir everything together to combine.

4-Initial simmer: Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Let the soup cook uncovered for 30-45 minutes, or until the meat becomes tender. This slow cooking process allows the flavors to meld together and the meat to become fork-tender.

5-Add vegetables and finish cooking: Stir in the diced Yukon potatoes, carrots, drained corn, celery, tomato paste, and brown sugar. Continue cooking uncovered for another 15-20 minutes, or until all vegetables are fork-tender. The potatoes will thicken the soup slightly while the corn adds a touch of sweetness.