It’s been a bit cold out, a bit rainy out, sooo…. it’s time for another soup. Something to warm you up when it is getting chilly out, BUT that will work as a meal too. This Steak and Ale soup is perfect for this situation. This is a nice hearty soup, heck Chunky’s Soup wishes this is what it was lol. I know I usually do a lot to sell a recipe but come on this is a soup with Steak and ale as the freaking base. How much do I really need to sell this one?! I am just going to say come on you NEED to try this one. When you do make sure to take a picture head on over to my Facebook page and post the picture! Have a great weekend everyone.
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Ingredients
- 2 lb. Steak, Cubed
- 16 oz. Mushroom, Cleaned and Sliced
- 6 Cups Beef Broth
- 1 Cup Ale
- 4 Tbsp. Flour
- 2 Tbsp. Olive Oil
- 2 Onions, Chopped
- 4 Garlic Cloves, Diced
- 1 tsp. Italian Seasoning
- 1 Tbsp. Parsley
- 1 tsp. Thyme
- Salt
- Pepper
Instructions
- Add the cubed steak to a large bowl, sprinkle with a couple of good pinches of salt and black pepper, as well as 2 tablespoons of the flour, and toss to coat.
- Place a large soup pot over medium-high heat, add in the butter and the oil, and once melted together and super hot, add in the steak cubes and brown on all sides, about 3 minutes, remove from pot and set aside.
- Add into the pot a drizzle more oil if needed, and add in the onions and the mushrooms, along with a pinch or two of salt and pepper, and sauté those together for about 10-12 minutes or so, until slightly golden.
- Stir in the garlic, and once aromatic, stir in the Italian seasoning, and add in the cup of ale; allow the ale to simmer vigorously for about 5 minutes or so, until it reduces and thickens slightly.
- Sprinkle in the remaining 2 tablespoons of the flour and whisk to blend, followed by the hot beef stock; stir together and then bring to a simmer over medium heat, allowing the soup to simmer uncovered for about 20-22 minutes so that it slightly reduces.
- Add steak back in and allow to cook another 5 minutes, turn off heat and let rest 5 minutes. Top with Parsley and Thyme.
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