"This is an extremely hearty soup that only gets better in the fridge! It is one of the only soups you will not have to "jazz up" on your own and people will remember you for it! This is a great cold-weather soup, but my family requests it all year long."
Using a large saucepan, melt butter over medium heat and then add oil. Brown the beef and onion. Meanwhile, mix flour, paprika, salt, and pepper; sprinkle it over the beef and mix well.
In a large pot, combine broth, water, parsley, celery leaves, bay leaf and marjoram. Add beef mixture and bring to a boil. Cover and simmer over medium-low heat for about 45 minutes; this will tenderize the steak.
Add potatoes, celery and carrots; cover and simmer another 30-45 minutes or until vegetables are tender. Uncover and add tomato paste and corn; continue cooking uncovered for 15 minutes until soup is quite thick. Remove the bay leaf before serving.