For those chilly evenings when you’re craving something warm and filling, this Hearty Steak and Ale Mushroom Soup brings a comforting richness to your table. Combining tender chunks of rib-eye steak, earthy mushrooms, and the unique depth of ale, this soup is the perfect blend of hearty ingredients that warm you from the inside out. Each spoonful is brimming with savory flavors, making it an ideal meal for family dinners or a cozy night in. With a hint of herbs and a satisfying, thick broth, this recipe is sure to become a go-to favorite.
Ingredients:
- 2 rib-eye steaks (approximately 1 pound each), trimmed and cubed
- Salt and black pepper to taste
- 4 tablespoons flour, divided
- 2 tablespoons butter
- 2 tablespoons avocado or olive oil
- 2 small white onions, quartered and thinly sliced
- 16 ounces (1 pound) mushrooms, sliced
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 cup ale (amber ale works well)
- 6 cups beef stock
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
Instructions:
- Prepare the Steak: Season the cubed steak generously with salt and black pepper, then coat lightly with 2 tablespoons of flour.
- Sear the Meat: Heat the butter and oil in a large pot over medium-high heat. Sear the steak cubes in the pot, cooking them until each side is deeply browned. Once browned, transfer the meat to a plate and set it aside.
- Sauté the Vegetables: In the same pot, add the onions and mushrooms. Sauté until the vegetables are tender and caramelized, approximately 5-7 minutes. Stir in the garlic and cook for an additional minute, allowing the flavors to meld.
- Add Seasonings and Ale: Sprinkle in the remaining 2 tablespoons of flour, stirring to combine. Add Italian seasoning, then slowly pour in the ale, scraping up any browned bits from the bottom of the pot.
- Simmer the Soup: Pour in the beef stock and bring to a gentle simmer. Add the seared steak cubes back into the pot, along with parsley and thyme. Let the soup simmer for 45-50 minutes, until the flavors meld and the meat is tender.
- Adjust Seasoning and Serve: Taste and adjust seasoning if needed. Serve the soup hot, garnished with additional fresh parsley if desired.
Conclusion:
This Hearty Steak and Ale Mushroom Soup is a soul-warming dish that combines the bold flavors of beef and mushrooms with the subtle bitterness of ale. It’s easy to make yet incredibly satisfying, perfect for serving with crusty bread or on its own. The result is a rich, flavorful soup that’s bound to become a favorite for any season.
Hearty Steak and Ale Mushroom Soup
Ingredients
- 2 rib-eye steaks approximately 1 pound each, trimmed and cubed
- Salt and black pepper to taste
- 4 tablespoons flour divided
- 2 tablespoons butter
- 2 tablespoons avocado or olive oil
- 2 small white onions quartered and thinly sliced
- 16 ounces 1 pound mushrooms, sliced
- 4 garlic cloves minced
- 1 teaspoon Italian seasoning
- 1 cup ale amber ale works well
- 6 cups beef stock
- 1 tablespoon fresh parsley chopped
- 1 teaspoon fresh thyme leaves
Instructions
- Prepare the Steak: Season the cubed steak generously with salt and black pepper, then coat lightly with 2 tablespoons of flour.
- Sear the Meat: Heat the butter and oil in a large pot over medium-high heat. Sear the steak cubes in the pot, cooking them until each side is deeply browned. Once browned, transfer the meat to a plate and set it aside.
- Sauté the Vegetables: In the same pot, add the onions and mushrooms. Sauté until the vegetables are tender and caramelized, approximately 5-7 minutes. Stir in the garlic and cook for an additional minute, allowing the flavors to meld.
- Add Seasonings and Ale: Sprinkle in the remaining 2 tablespoons of flour, stirring to combine. Add Italian seasoning, then slowly pour in the ale, scraping up any browned bits from the bottom of the pot.
- Simmer the Soup: Pour in the beef stock and bring to a gentle simmer. Add the seared steak cubes back into the pot, along with parsley and thyme. Let the soup simmer for 45-50 minutes, until the flavors meld and the meat is tender.
- Adjust Seasoning and Serve: Taste and adjust seasoning if needed. Serve the soup hot, garnished with additional fresh parsley if desired.