Kansas City Steak Soup

Melt 1 cup butter in a large stockpot over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 5 minutes.

Gradually whisk in 2 cups water and bring to a simmer over medium heat. Cook and stir until mixture is thick and smooth, 10 to 15 minutes. Add remaining 6 cups water, frozen vegetables, tomatoes, onion, carrot, celery, and bouillon cubes.

Melt 2 tablespoons butter in a large skillet over medium heat. Add steak and brown on all sides, 3 to 5 minutes. Drain grease, then transfer steak to the stockpot. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until vegetables are tender, about 1 1/2 hours. Season with pepper.