Steak and Ale Soup with Mushrooms

by Sheryl

Yield: Serves 4 | Prep Time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes

Comfort in a bowl – this savoury soup is packed with tender rib-eye steak, mushrooms, and a whiff of ale! A very rich, hearty Steak and Ale Soup with Mushrooms to enjoy on cold nights with your family.

Ingredients:

2 rib-eye steaks (about 1 pound each), trimmed of excess fat and cubed
Salt
Black pepper
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 a garlic press
1 teaspoon Italian seasoning
1 cup ale (or “Fat Tire” amber ale)
6 cups beef stock
1 tablespoon chopped flat-leaf parsley
1 teaspoon fresh thyme leaves

How to make Steak and Ale Soup with Mushrooms

Step 1: In a large bowl, add the cubed steak. Sprinkle with several pinches of salt and black pepper followed by 2 tbsp flour. Then, toss to coat.

Step 2: Put over medium-high heat a large soup pot. Add in the butter and oil. Once the butter has melted and the pot is very hot, add in the steak cubes. Cook for about 3 minutes until all sides are brown. Make sure that the steak is rare inside, we only want colour on the outside. Remove the cooked cubed steak from the pot and set aside.

Step 3: if needed, drizzle more oil in the same pot. Then, add in the onions and mushrooms. Season with a pinch of salt and pepper. Griddle for about 10 to 12 minutes or until a bit golden.

Step 4: Add in the garlic. Stir until aromatic, then, add in the Italian seasoning and a cup of ale. Stir more. Vigorously simmer for approximately 5 minutes or until the liquid has reduced and slightly thickened.

Step 5: Whisk in the rest of the flour until incorporated. Pour in the hot beef stock and stir. Simmer, uncovered, over medium heat for about 20 to 22 minutes.

Step 6: Turn the heat off and place the browned steak back into the pot along with the juice.

Step 7: Let the soup sit for at least 5 minutes before serving. This way the steak will cook through a little in the hot soup.

Step 8: Sprinkle the parsley and thyme. Spoon the soup into bowls and serve alongside crusty bread and a cold ale. Enjoy!

NOTE:

For this recipe, you can use your favourite mushroom variety like sub crimini, shiitake, or a combination of each kind. And for that rich Ale flavour, I would recommend using a good quality ale. If you are asking, I always opt for some tender, juicy rib-eye steak. This may be a bit pricey but nothing beats its flavour and tenderness. Although, you can use sirloin or New York strip steak instead but keep an eye to make sure they will not be overcooked.

Nutrition Facts: 861 calories

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