Prep Time: 15 mins | Cook time: 25 mins | Total time: 40 mins | Yield: 4
This is a savoury and very comforting bowl of Steak and Ale Soup with Mushrooms. It’s filled with tender ribeye steak and a little hint of Ale to cosy up in chilly weather.
Ingredients
2 tbsp butter
2 tbsp avocado (or olive) oil
2 rib-eye steaks (about 1 lb each), trimmed of excess fat and cubed
4 tbsp flour, divided use
2 small white onions, quartered and sliced
16 oz. (1 pound) sliced mushrooms
4 cloves garlic, pressed through a garlic press
1 tsp Italian seasoning
6 c. beef stock
1 c. ale (I used “Fat Tire” amber ale)
1 tsp fresh thyme leaves
1 tbsp chopped flat-leaf parsley
Salt
Black pepper
How to make Steak and Ale Soup with Mushrooms
Step 1: To a large bowl, add the cubed steak and sprinkle with a few tsp of salt and black pepper. Sprinkle with 2 tbsp flour and toss to coat.
Step 2: Melt the butter and heat the oil in a large soup pot over medium-high heat. Add the steak cubes to the pot once the butter has melted and the oil is super hot. Cook for about 3 minutes on all sides, then remove from the pot when done. The steak should be rare inside with a little colour on the outside. Set the steak aside.
Step 3: If needed, drizzle more oil into the pot. Add the onions and mushrooms, then season with salt and pepper. Saute the onions and mushrooms for approximately 12 minutes or so until lightly golden.
Step 4: Add the garlic to the pot and stir until fragrant. Then, stir in the Italian seasoning before adding in a cup of ale. Vigorously simmer for about minutes or until it is reduced and slightly thickened.
Step 5: To the pot, sprinkle the rest of the 2 tbsp of flour and whisk to blend. Then, add the hot beef stock, stir and simmer over medium heat for approximately 20 to 22 minutes, uncovered until the mixture has slightly reduced.
Step 6: Turn the heat off and add the browned steak back into the pot with its juices. Let the soup sit for approximately 5 minutes or so before serving to allow the steak to cook through a little in the heat of the soup. We want the steak to stay tender-medium-rare to medium. Avoid overcooking the steak.
Step 7: When done, garnish with parsley and thyme, then ladle into bowls. Serve with some crusty bread and a cold ale. Enjoy!
Tips:
1. I opt to use ribeye even though it can be pricey because nothing can beat the tender and juicy ribeye steak with an amazing flavour. But you can substitute it with sirloin or New York strip steak. Just be careful not to overcook it when searing.
2. For this recipe, I use button mushrooms but feel free to use any varieties such as sub crimini, shiitake, or even a combination of your preferred mushrooms.
3. In this recipe, I use a full cup of ale. Make sure to use good quality of ale for best results.
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