STEAK & ALE SOUP
Grab a spoon! Such a hearty soup! Perfect for a cold winter night… A whole new use for beer! ;)
Who knew your favorite beer could become a main ingredient in soup? The tanginess of beer gives this steak & ale soup an incredibly scrumptious depth of flavor.
A very simple to make soup with few, but key, ingredients. The heartiness of mushrooms compliments the meat
Yield: 6 Servings
Stake & Ale Soup
Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour
Main ingredient in this super flavorful soup is... BEER! Seriously crazy good! There's also tons of good steak and mushrooms!
Ingredients
- 2 lbs of your favorite steak (rib eye, sirloin, fillet)
- Olive oil
- Ghee or butter
- 4 to 6 cups of fleshy mushrooms (brown, button white, portobello, oyster)
- 2 medium onions, chopped
- 6 cloves garlic, chopped
- 2 cups beer (your choice)
- 5 cups beef or vegetable stock
- 1 tsp ground cumin
- 1 Tbsp paprika
- 1 Laurel leaf
- Salt and Pepper to taste
- Fresh thyme and parsley for garnish
Instructions
- Cut steak into 1 inch cubes
- In a heavy bottom pot, heat 2 tablespoons olive oil and 2 tablespoons ghee. Brown meat over medium high heat. Do this in batches and remove as soon as pieces ar brown on the outside. Set meat aside
- Add 1 tablespoon olive oil to the pot and brown mushrooms (cut into bite size pieces if the mushrooms are too large) until they are slightly browned and start reducing in size.
- Add onion and garlic and cook everything for 2 more minutes.
- Add beer and bring to a boil, then lower heat and simmer for 5 minutes.
- Season with cumin, paprika, laurel leaf, salt and pepper, then add the stock. Let boil over medium high heat, then lower heat again to let simmer all for 20 minutes, letting all flavors merge.
- Return browned beef to the pot and stir until all is heated through. Turn off heat and cover pot, allowing the meat to finish cooking. If you like your meat well done, let the soup simmer for 5 minutes before turning the heat off.
- Serve hot and garnish with fresh thyme and parsley leaves.