Cozy up with a hearty bowl of Steak and Ale Soup with Mushrooms. This rich and flavorful soup combines tender ribeye steak, earthy mushrooms, and aromatic herbs simmered in a savory broth infused with the deep flavor of ale. Perfect for cold days or as a satisfying meal, this dish is a guaranteed crowd-pleaser.
Ingredients
Steak and Vegetables
- 2 ribeye steaks (about 1 pound each), trimmed of excess fat and cubed
- Salt, to taste
- Black pepper, to taste
- 4 tablespoons flour, divided use
- 2 tablespoons butter
- 2 tablespoons avocado (or olive) oil
- 2 small white onions, quartered and sliced
- 16 ounces (1 pound) sliced mushrooms
- 4 cloves garlic, pressed through garlic press
Soup Base
- 1 teaspoon Italian seasoning
- 1 cup ale (such as “Fat Tire” amber ale)
- 6 cups beef stock
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon fresh thyme leaves
Instructions
- Prepare the Steak : Season the cubed ribeye steak with salt and black pepper, then toss it in 2 tablespoons of flour to coat evenly.
- Sear the Steak : Heat 1 tablespoon of butter and 1 tablespoon of oil in a large soup pot or Dutch oven over medium-high heat. Add the floured steak cubes in batches and sear until browned on all sides. Remove and set aside.
- Cook the Vegetable : In the same pot, add the remaining butter and oil. Add the sliced onions and mushrooms, and cook until softened and slightly caramelized, about 6–8 minutes. Stir in the garlic and Italian seasoning, and cook for another 1–2 minutes until fragrant.
- Deglaze with Ale : Pour the ale into the pot, scraping up any browned bits from the bottom. Let the ale simmer for 2–3 minutes to reduce slightly.
- Create the Soup Base: Sprinkle the remaining flour over the sautéed vegetables and stir to coat. Cook for 1–2 minutes to remove any raw flour flavor. Slowly pour in the beef stock, stirring constantly to keep the mixture smooth and free of lumps.
- Simmer the Soup: Add the seared steak back into the pot along with chopped parsley and fresh thyme. Stir the ingredients together, bring the soup to a gentle boil, then lower the heat and let it simmer for 30–35 minutes until the steak is tender and the flavors meld together.
- Taste and Serve: Taste the soup and season with extra salt and pepper as needed. Serve the soup hot, paired with crusty bread or over mashed potatoes for a comforting and filling meal.
Conclusion
This Steak and Ale Soup with Mushrooms is the perfect marriage of hearty ingredients and bold flavors. Tender steak, earthy mushrooms, and the deep richness of ale combine to create a soup that warms you from the inside out. Whether enjoyed on a chilly evening or as a crowd-pleaser for guests, this dish is guaranteed to satisfy.
Steak and Ale Soup with Mushrooms
A robust soup featuring ribeye steak, mushrooms,and ale, simmered with onions, garlic, and herbs for a comforting and flavorfulmeal.
Steak and Vegetables
- 2 ribeye steaks (about 1 pound each, trimmed of excess fat and cubed)
- Salt (to taste)
- Black pepper (to taste)
- 4 tablespoons flour (divided use)
- 2 tablespoons butter
- 2 tablespoons avocado (or olive oil)
- 2 small white onions (quartered and sliced)
- 16 ounces 1 pound sliced mushrooms
- 4 cloves garlic (pressed through garlic press)
Soup Base
- 1 teaspoon Italian seasoning
- 1 cup ale (such as “Fat Tire” amber ale)
- 6 cups beef stock
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon fresh thyme leaves
- Prepare the Steak : Season the cubed ribeye steak with salt and black pepper, then toss it in 2 tablespoons of flour to coat evenly.
- Sear the Steak : Heat 1 tablespoon of butter and 1 tablespoon of oil in a large soup pot or Dutch oven over medium-high heat. Add the floured steak cubes in batches and sear until browned on all sides. Remove and set aside.
- Cook the Vegetable : In the same pot, add the remaining butter and oil. Add the sliced onions and mushrooms, and cook until softened and slightly caramelized, about 6–8 minutes. Stir in the garlic and Italian seasoning, and cook for another 1–2 minutes until fragrant.
- Deglaze with Ale : Pour the ale into the pot, scraping up any browned bits from the bottom. Let the ale simmer for 2–3 minutes to reduce slightly.
- Create the Soup Base: Sprinkle the remaining flour over the sautéed vegetables and stir to coat. Cook for 1–2 minutes to remove any raw flour flavor. Slowly pour in the beef stock, stirring constantly to keep the mixture smooth and free of lumps.
- Simmer the Soup: Add the seared steak back into the pot along with chopped parsley and fresh thyme. Stir the ingredients together, bring the soup to a gentle boil, then lower the heat and let it simmer for 30–35 minutes until the steak is tender and the flavors meld together.
- Taste and Serve: Taste the soup and season with extra salt and pepper as needed. Serve the soup hot, paired with crusty bread or over mashed potatoes for a comforting and filling meal.