Good for those cold Kansas City nights!
In a large stock pot, make a roux by melting 1 cup butter then stirring in the flour. Brown on medium-low heat to the color of a penny. Stir in the broths and all the veggies and spices and bring to aboil.
While that's coming up to heat, cut the steak into chunks then brown in a skillet with the 2 Tbsp butter. Drain off all the grease then add the meat to the stockpot.
Bring the soup back to a boil then reduce heat and simmer for at least 4 hours, stirring occasionally.
For a more stew-like consistency reduce the broths by half.