Rich and hearty, my steak and ale soup with mushrooms makes for an easy yet scrumptious and comforting supper. Savory broth kissed with the flavor of ale, filled with tender chunks of seared ribeye steak and tender sauteed mushrooms, this delicious soup is the epitome of coziness in a bowl!
Steak and Ale Soup has savory comfort in every spoonful!
At our house, soup is almost always “on”. 😉
Both my hubby and I are total soup lovers, and we can easily make a complete meal out of a nice, big bowl of soup with a tasty little side of warm bread—it’s heaven for us!
One of our favorite soups to prepare, when we’re hungry for a little extra TLC and coziness, is this delicious and comforting steak and ale soup, brimming with chunks of ribeye steak and tender mushrooms in a rich and savory broth infused with a hint of good ale.
This scrumptious soup is brimming with hearty comfort in each and every spoonful, and for us, it just doesn’t get any better when it comes to home cookin’.
How to Make Steak and Ale Soup filled with rich, beefy flavor:
All of the savory, beefy and rich flavor in this tasty soup comes from using good quality steak and allowing it to sear and brown to develop some extra flavor.
Because I’m looking for a tender, juicy and highly flavorful end result when it comes to the steak, I choose a couple of ribeyes—about two pounds worth—as my preferred cut of beef for this soup recipe.
Ribeye is a naturally tender cut of beef, and has a lot of good fat “marbling”, which offers lots of flavor and added richness and body to this brothy soup.
I like to generously season my cubes of ribeye with salt and pepper, then toss with a bit of flour. I do this to help the steak gain a bit of a crust as it sears/browns in the hot pot before being removed, it provides the perfect texture and a lot of extra flavor.
As for the other ingredients, I use a couple of onions, about a pound of mushrooms, some dried herbs, and a hint of garlic to create a fragrant and textured soup base. It’s a fairly small list of ingredients, but they pack a lot of punch.
And, since this is indeed steak and ale soup, I add about a cup of good ale to the pot for a bit of earthy flavor!
Here’s a glance at my steak and ale soup recipe: (or just jump to the full recipe…)
- To get things started, I season the cubes of ribeye steak, and toss them together with a bit of flour; I add the beef to a very hot soup pot, and working in batches, I allow the steak to brown very quickly to create a crust, before removing it from the pot (it should be rare or medium-rare at this point).
- Next, I add the aromatics are to the pot, along with mushrooms, and sauté until tender
- Then, I pour in my ale and allow everything to simmer and reduce for a few minutes.
- Next, I sprinkle in a touch of additional flour to create a bit of body for this brothy soup, then whisk in my beef stock and allow things to simmer for a short time again to tighten up and reduce a little more.
- To finish the steak and ale soup, I turn the heat off from under the pot, add my seared ribeye back in, along with its accumulated juices, and allow things to sit/rest for 5 minutes before adding my flourish of fresh herbs.
Steak and Ale Soup with Mushrooms
by Ingrid Beer
Yield: Serves 4
Nutrition Info: 861 calories
Prep Time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
- 2 rib eye steaks (about 1 pound each), trimmed of excess fat and cubed
- 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 (I used “Fat Tire” amber ale)
- 6 cups beef stock
- 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 to 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!
Tips & Tidbits for my Steak and Ale Soup with Mushrooms:
- Opt for tender, juicy ribeye steak: While ribeye can be a bit on the pricy side, you can’t beat the flavor nor the tenderness when you use it in this recipe. In a pinch you can use sirloin or New York strip steak, but take care not to overcook it when you sear it.
- Your favorite variety of mushrooms: I use good ol’ button mushrooms in this recipe, but you can also sub crimini, shiitake, or even a combination of your favorite mushrooms.
- Good ale for rich flavor: I use a full cup of ale in this recipe, and I recommend using a good quality ale for the best flavor.
Cook’s Note: This recipe was originally published in 2017, and has been updated with even more love!