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Steak and Ale Soup with Mushrooms

Comforting Steak and Ale Soup with Mushrooms You’ll Love

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This Steak and Ale Soup with Mushrooms combines hearty flavors, making it a perfect comfort meal for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Ribeye Steak or chuck steak for longer cooking time
  • 8 ounces Mushrooms any variety, such as cremini or button
  • 1 medium Onion yellow or white recommended
  • 3 cloves Garlic fresh for stronger flavor
  • 12 ounces Ale e.g., Fat Tire ale or non-alcoholic beer
  • 4 cups Beef Broth/Stock use low-sodium for better control
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons Flour can substitute with cornstarch for gluten-free

Equipment

  • Large heavy-bottomed pot

Method
 

Cooking Steps
  1. Cut the ribeye steak into 1-inch cubes and season with salt and pepper. Toss with flour or cornstarch until coated.
  2. In a large pot, heat oil over high heat. Sear the steak cubes until browned on all sides for about 3-4 minutes, then remove.
  3. Reduce heat to medium. Add chopped onions and mushrooms to the pot, sautéing for 5-7 minutes until onions are translucent.
  4. Stir in minced garlic and cook for about 1 minute until fragrant.
  5. Deglaze the pot with ale, scraping up browned bits. Simmer for 2-3 minutes.
  6. Return seared steak to pot along with beef broth. Bring to boil, then reduce heat to low.
  7. Simmer uncovered for approximately 30 minutes, stirring occasionally. Adjust seasoning with salt and pepper.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 400IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

Use high-quality ingredients for best flavor. A splash of Worcestershire sauce can enhance flavor. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

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