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
Scale
- 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