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. Life is no different. To become wiser, kinder, more mature and more merciful, one must undergo a process of transformation as well, one which will keep the flow of life moving in a forward way, inspiring growth.
There’s a certain subtle flavor that this young bud of a year already contains within it, or perhaps a sort of slight vibration that creates a quiet knowingness in me that this will be quite the transformative year, on a personal level.
Changes are coming, desires are awaking.
It’s not even that I can quite put my finger on it exactly, but I can feel things swirling in the atmosphere that surrounds me; I can feel life moving, shaking, flowing, pushing me forward into the future, towards a further evolution, one where all of the small, seemingly insignificant changes that are taking place in me now, the slight bubbling and simmering, will culminate in a fuller transformation of me in the near future.
I love the idea of transformation, of going from one state to another, of shifting my shape, changing my form, becoming a new creation, all because certain processes are applied which then in turn coax changes to take place, which then urge a new state of being to emerge out of that.
It is the glorious “cooking process” of life; one where a little heat, or a little pressure, or a little fermentation, or a little flame, will sear, tenderize, aerate, and soften the ingredient (me) changing it into something mouthwatering, pleasurable and flavorful to partake in—something more rich and complex, more nourishing ultimately, than it was before the process was applied.
And there is fresh hope in that.
To witness the process of transformation (whether in one’s self or in another), is to experience the idea of life evolving and progressing; it is seeing with one’s own eyes that all is possible in life, and knowing, down to one’s very marrow, that one is met where one’s willingness begins.
What magic does this year hold within it? What possibilities?
And what will this woman that I am look like once I accept a gentle simmering to envelop me and slowly begin transforming?
My hope is that I will come out of the process more tender, more merciful, more confident, and more comfortable wearing the skin that I’ve been given to wear; and may I wear it proudly, and wisely, and with an abundance of discernment.
Here, today, I offer up my willingness to start my process…
Taste what’s good and pass it on.
Ingrid
Steak and Ale Soup with Mushrooms
by Ingrid Beer
Print RecipeYield: Serves about 4
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 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
Preparation:
-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!
Ingrid ~ what beautiful writing. What beautiful reflections. This is so intriguing and must be for you as well. Do you have guidance for this journey? It’s quite a process. I know for me, I feel myself moving through more layers, seeking my authent Self. I, too, don’t know what I will look like, but I’m liking the process. It does stink at times though, right?!
“The ordinary moments of our daily life may appear commonplace, but in reality they are not so; they carry enormous significance. To polish a pair of shoes, to serve a helping of apple pie, to break bread, to chop firewood- these can be lordly activities. Any action performed with a sense of reverence, of care and of pleasure, can become what I would call a sacrament. Zen, in particular, lays emphasis on ‘everyday life’ as the real path to the great mystery. One of its Masters, Joshu, replied to a question about the true nature of the Great Way, the Tao, by saying, “Our everyday life, that is the Tao.” It is the worship of the moment’s duration, inviolate, detached, and passionate. It is the observation of the sunlight on a blade of grass, the sight of a beetle crawling across a leaf; the worship of the day’s most commonplace events…” from ~ John Lane, from the “Art of Commonplace” in The Spirit of Silence
Ingrid, I do wish we were not on separate coasts. How sweet would it be to meet up for coffee and chat the morning away. I send my support to you as you process all that this time brings.
Take care, my blog sister. Love to you- Roseanne
Sweet Roseanne, leave it to you to write such a deep and thoughtful response…beautiful, beautiful words you shared. Transformation is quite the process, you’re right…my husband and I tend to go through these times together, which makes it doubly reflective; we lean on our Creator, and really try and keep our eyes and ears open to all the subtle things that are happening around us. And as you mentioned in that eloquent and rich quote above, life and it’s meaning is truly found in the “common place” moments in life; I am a huge believer in that! Those are the moments that make up a totality, make up who we are, who we will become. I thank you so much for sharing that profound excerpt, as well as where you, personally, are on your own journey. And I thank you for being the wonderful person that you are—the caring, thoughtful, insightful human being, and sharing that with us here. Many blessings to you, sweet “blog sister”…here’s to continued growth and wisdom in all of our lives!
Hi Ingrid! I’m so glad to have stumbled across your blog and I can’t wait to try this recipe. I was wondering, would I be able to substitute chuck steak for rib eye? I know it is a tougher cut of meat, so would you recommend altering the directions at all? Thank you again for the wonderful recipe!
Hi Mia, I’m glad you stumbled across it, too! You can certainly substitute whatever you may have on hand; and yes, you’d alter the time with a tougher piece of beef. Whenever I cook with beef stew meat (or any tougher piece of meat) for example, I follow the same process with the preliminary browning, but then I return the meat back to the pot with the rest of the ingredients and simmer gently for about an hour and a half to two hours, or until the meat is tender. Low and slow. So I would recommend that; it won’t be the quick-cooking process as is with the rib eye, but the flavor should still be delicious! Hope you enjoy. 🙂
Absolutely delicious!!!!
So glad to read that, Susan! Very happy you enjoyed, and thanks for taking a moment to share your experience with me!
Just made this soup for dinner and it’s a huge hit !! Thank you for this amazing recipe, it’s going in the “must make this again” file … in fact, my husbands words between gulps is “this is a bingo right here” haha.
Thank you again,
Erin
Aw, I love that, Erin! So glad! Thanks so much for letting me know you all enjoyed this .
What kind of ale do you use?
Hi Richard, I used “Fat Tire”, but feel free to use whatever you prefer!
All I know is whenever I need a recipe, something from you pops up—thank goodness”! Your recipes are amazing-
Thank you soooooooo much!
Laurie, that’s so kind! So glad they’re there when ya need ’em, lol! ????
Thank you! Great recipes and beautiful writing!!!
Hi Ellie, thanks so much! 🙂
At the risk of sounding like a complete prude. I have never bought or cooked with alcohol in my life. Is there something that I could substitute for the Ale? I’m sure the flavor will not be quite the same but I was just wondering if there was something else to use.
Hi Lisa, no worries! I would recommend that you just substitute more beef stock in place of the ale. ????
You can usually get away with replacing alcohol with apple vinegar. Unless you need red wine.
This soup looks amazing! But, only thing is I hate mushrooms (I know I am weird). But, do you think I could substitute the mushrooms with something else?
Hi Nina, you could substitute a couple of small, peeled and diced russet potatoes, instead. Make sure they’re nice and tender before you add the beef back in (they should take about 20-23 minutes to cook) and you’ll have steak & potato soup, instead!
Wow. This is possibly the best soup I’ve ever made. Thank you.
Dave, that’s awesome- I’m thrilled you enjoyed the recipe! Thanks so much for your feedback!
Absolutely love your blog. Its so warm and cozy. Love this recipe and I plan to make is soup soon! I plan to add potatoes as well to the pot! Thank you!
Hi Mary, thank you for such lovely & kind comments! So glad you plan on preparing this tasty recipe, and the addition of the potatoes will be perfect. Enjoy!
This recipe looks great but can this soup be frozen?
Hope Marsha, I don’t see why it couldn’t; I have not personally tried to freeze it, but don’t see why it should be a problem.
This soup got 5 stars at my table along with bingo and when are you going to make it again. You might think I had never made a decent meal.
Cheers
Bill
Haha! I love that, Bill! So glad it was a hit for you, and I thank you for taking a moment to share your experience. Cheers to you!
What can be substituted for the ale? TIA
Hi there! Unfortunately, there is no good substitute for the ale; if you’re willing to use a non-alcoholic beer, that would work (if the alcohol is the issue). But feel free to leave it out altogether.
Hi! Do you have any tips or hints to make
This in the crock pot?
Hi there Jeanie, I would say to keep it on a lower setting if you plan on having it going for a while (the mushrooms are tender and so is this particular cut of beef, so I’d hate for it to get tough on you by overcooking.) I would say brown your beef separately and then add it in at the end to gently finish in the hot liquid. Hope that offers some help!