When the weather gets cold and you’re craving something that warms both your heart and stomach, there’s nothing quite like a bowl of Hearty Steak and Ale Mushroom Soup. This dish isn’t just a meal—it’s a cozy experience in every bite. Imagine tender rib-eye steak cubes, earthy mushrooms, and caramelized onions simmering in a rich ale-infused broth. It’s the kind of soup that feels like a warm hug after a long day. Whether you’re cooking for your family or preparing a hearty meal for yourself, this soup will quickly become a favorite.
Let’s dive into everything you need to know about preparing this incredible dish, from the ingredients to step-by-step instructions, tips, and frequently asked questions.
Ingredients for Hearty Steak and Ale Mushroom Soup
Before we get started, here’s everything you’ll need to make this flavorful soup. Having all your ingredients prepared and measured ahead of time will make the cooking process seamless.
| Ingredient | Quantity |
|---|---|
| Rib-eye steaks, cubed | 2 (approx. 1 pound each) |
| Salt and black pepper | To taste |
| All-purpose flour | 4 tablespoons (divided) |
| Butter | 2 tablespoons |
| Avocado or olive oil | 2 tablespoons |
| White onions, thinly sliced | 2 small onions |
| Mushrooms, sliced | 16 ounces (1 pound) |
| Garlic, minced | 4 cloves |
| Italian seasoning | 1 teaspoon |
| Ale (amber ale recommended) | 1 cup |
| Beef stock | 6 cups |
| Fresh parsley, chopped | 1 tablespoon |
| Fresh thyme leaves | 1 teaspoon |
Why This Soup is Perfect for Any Occasion
You might wonder what makes Hearty Steak and Ale Mushroom Soup so special. Well, it’s not just the flavor—it’s the way it brings together simple ingredients to create something extraordinary. Here’s why you’ll love it:
- Rich and Complex Flavors: The ale adds a deep, malty undertone that pairs beautifully with the beef and mushrooms.
- Nutritious and Filling: Packed with protein, vitamins, and minerals, this soup is a well-rounded meal.
- Versatile and Customizable: You can tweak the recipe to suit your preferences, such as swapping ale for non-alcoholic beer or adding extra herbs.
- Perfect for Meal Prep: This soup tastes even better the next day, making it ideal for leftovers or freezing.
Step-by-Step Instructions to Make Hearty Steak and Ale Mushroom Soup
Follow these detailed steps to create your perfect bowl of steak and ale mushroom soup.
1. Prepare the Steak
Start by seasoning the rib-eye steak cubes with salt and black pepper. Coat them lightly with 2 tablespoons of flour. This step helps the steak brown nicely and thickens the soup later.
2. Sear the Meat
In a large pot, heat 2 tablespoons of butter and 2 tablespoons of oil over medium-high heat. Add the steak cubes and sear until they’re deeply browned on all sides. This creates a flavorful crust that adds depth to the soup. Once browned, remove the steak from the pot and set it aside on a plate.
3. Sauté the Vegetables
Using the same pot (don’t clean it—you want those flavorful browned bits!), add the sliced onions and mushrooms. Sauté them until they’re tender and caramelized, which takes about 5-7 minutes. Then, stir in the minced garlic and cook for another minute to release its aroma.
4. Add the Seasonings and Ale
Sprinkle the remaining 2 tablespoons of flour over the vegetables and stir to combine. Add the Italian seasoning, then slowly pour in the ale. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. These bits add incredible flavor to the soup.
5. Simmer the Soup
Pour in the beef stock and bring the soup to a gentle simmer. Add the seared steak cubes back into the pot, along with the fresh parsley and thyme. Cover the pot and let the soup simmer for 45-50 minutes. This allows the flavors to meld together beautifully while the meat becomes tender.
6. Adjust the Seasoning and Serve
Taste the soup and adjust the seasoning as needed. Serve it hot, garnished with additional fresh parsley if you’d like. Pair it with crusty bread for a complete meal.
Cooking Tips for the Best Hearty Steak and Ale Mushroom Soup
- Choose the Right Ale: Amber ale works wonderfully in this recipe because of its balanced maltiness. If you prefer a milder flavor, opt for a pale ale or even a non-alcoholic beer.
- Use Fresh Herbs: Fresh parsley and thyme elevate the soup’s flavor. If you don’t have fresh herbs, you can substitute with dried ones, but reduce the quantity by half.
- Caramelize the Onions and Mushrooms: Don’t rush this step! Properly caramelizing the vegetables adds a sweet and savory depth to the soup.
- Don’t Skip the Searing: Searing the steak cubes locks in their juices and enhances their flavor.
Nutritional Information
Here’s an approximate nutritional breakdown for a serving of this soup (based on six servings):
| Nutrient | Per Serving |
|---|---|
| Calories | 350-400 kcal |
| Protein | 25-30g |
| Fat | 15-18g |
| Carbohydrates | 18-22g |
| Fiber | 2-3g |
| Sodium | 600-800mg |
What to Serve with Steak and Ale Mushroom Soup
This hearty soup is delicious on its own, but it pairs beautifully with:
- Crusty Bread: Perfect for soaking up the rich broth.
- Side Salad: A simple green salad with vinaigrette balances the richness of the soup.
- Mashed Potatoes: Serve the soup over mashed potatoes for a comforting twist.
Frequently Asked Questions
1. Can I use a different cut of beef?
Yes! While rib-eye is tender and flavorful, you can use stew meat, chuck roast, or even sirloin. Adjust the cooking time as needed to ensure the meat becomes tender.
2. Can I make this soup gluten-free?
Absolutely! Substitute the flour with a gluten-free all-purpose blend or cornstarch. Make sure your ale and beef stock are also gluten-free.
3. Can I make this soup in advance?
Yes, this soup tastes even better the next day as the flavors have more time to develop. Store it in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
4. What can I substitute for ale?
If you prefer not to use alcohol, you can substitute the ale with non-alcoholic beer, apple cider, or additional beef stock.
5. Can I add other vegetables?
Of course! Carrots, celery, or even potatoes would be great additions to this soup.
6. How do I reheat leftovers?
Reheat the soup over low heat on the stove or in the microwave, stirring occasionally to prevent the meat from drying out.
Conclusion: Make This Soup Today!
Now that you know how to make Hearty Steak and Ale Mushroom Soup, it’s time to roll up your sleeves and get cooking! This dish is the perfect blend of comfort and sophistication, making it ideal for both casual dinners and special occasions. Trust me—once you take that first bite, you’ll be hooked.
So, grab your ingredients and get started on this delicious journey. Don’t forget to share your creation with family and friends—they’ll love it just as much as you do!
Print
Hearty Steak and Ale Mushroom Soup
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
When the weather turns chilly, nothing beats the comfort of Hearty Steak and Ale Mushroom Soup. This rich and savory soup features tender rib-eye steak cubes, earthy mushrooms, and caramelized onions simmered in a flavorful ale-infused broth. It’s a cozy and satisfying dish that’s perfect for family dinners, special occasions, or meal prep.
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.
Notes
- Choosing the Ale: Amber ale provides a balanced, malty flavor. For a non-alcoholic option, use non-alcoholic beer or additional beef stock.
- Herb Substitutions: Fresh parsley and thyme can be replaced with dried herbs (use half the quantity).
- Make Ahead: This soup tastes even better the next day as the flavors develop further. Store in the fridge for up to 3 days or freeze for up to 3 months.
- Additional Vegetables: Feel free to add carrots, celery, or potatoes for extra heartiness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Simmering
- Cuisine: American