For a steak and ale soup with mushrooms to develop into a rich, comforting and nourishing meal, it must undergo a transformation where the raw ingredients, under certain processes, are changed into what will ultimately become a flavorful and warming soup.
- 2 rib eye steaks (about 1 pound each), trimmed of excess fat and cubed
- Black pepper
- 2 small white onions, quartered and sliced
- 16 ounces (1 pound) sliced mushrooms
- 4 tablespoons flour, divided use
- 2 tablespoons butter
- 2 tablespoons avocado (or olive) oil
- 4 cloves garlic, pressed through garlic press
- 1 teaspoon Italian seasoning
- 1 cup ale
- 6 cups beef stock, hot
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon fresh thyme leaves
- 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 or so (steak should be rare on the inside, you only want color on the outside); 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 saute 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.
- Turn off the heat and return the browned steak back into the pot with it’s juices; allow the soup to sit for about 5 minutes or so before serving, just to allow the steak to cook through a bit more in the heat of the soup (you want it to remain tender—medium-rare to medium—and not become overcooked).
- Finish with the parsley and the thyme, ladle into bowls, and enjoy with some crusty bread and a cold ale!