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.
Recipe
Steak and Ale Soup with Mushrooms
by Ingrid Beer
Print RecipeCategory: Soup
Cuisine: American
Yield: Serves 4
Nutrition Info: 861 calories
Prep Time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
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 (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.
Hungry for more cozy soup recipes? Check out this Beef Barley Soup, this Cream of Mushroom Soup, this Loaded Baked Potato Soup, or this Rigatoni Meatball Soup!
Cook’s Note: This recipe was originally published in 2017, and has been updated with even more love!
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!
That version sounds AMAZING also…thank you for this beautiful sounding recipe(s)
Like a two for one now! Happy New Year everyone!
Hi Sue! Happy New Year to you, as well!
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!
I made it twice and my husband loved it both times. We enjoyed it with toasted sourdough slices. Thank you so much miss Cozy Apron!!!
Hi Hong, that is wonderful! Toasted sourdough is delicious, & a perfect accompaniment. Thank you for sharing with me!
Hi, could I substitute the ale for a lager instead, or will I ruin the recipe?
Alex
Hi Alex, you sure can! Use whatever you’d like—you don’t have to worry about ruining anything 😉 . Happy cooking, and hope you enjoy!
I made this last week and loved it. My wife also raved about it as well. My only change up was that I used “poor mans rib eye” a/k/a chuck steak since it was on a good sale. My wife thought it was prime rib. I will definitely make this again. After reheating it just gets better. Next time will use rib eye.
Scott, how wonderfully sneaky—you had me smiling when you said your wife thought it was prime rib! 😁Very smart, as it’s always a good idea to go with a “good deal” when available (especially when testing out a recipe for the first time to make sure it’s good, & worth the extra bucks for rib eye!) 😉Happy cooking to you, and bless your heart for preparing this for yourself & your wife. Thank you for sharing!
Just found The Cozy Apron. Looking forward to following!!
This recipe is something similar to a soup my Momma made! Can’t wait to try.
Hi Santina, welcome! So glad you found us, & plan on following! 😊This is a very comfy-cozy soup, and I do hope you give it a try; especially if it reminds you of momma…Happy cooking!
Sooooo, I am not much of a beer consumer so I don’t know what to get… what kind of ale would be good? Just any? What are some suggestions?
Hi Alana, I’m not much of one either, lol! But the ale I used in my recipe is called “Fat Tire” ale, and I purchased it at Trader Joe’s. I think it’s pretty widely available in other markets; otherwise just look for one with “ale” on it that looks interesting to you! 😉
Trader Joe’s is right around the corner… I’m gonna grab the Flat Tire!!! Thanks so much
Haha! Awesome! But make sure you ask for “Fat” tire, not flat tire, oddly enough…my husband calls it flat tire, too. 😂❤️
I normally don’t comment on forums like this, but this time I just had to.
This soup was amazing!! I’m already envisioning it as a base for home made noodles. I don’t see your comments before making it, so I had to chuckle at the ale choice… I almost always keep Fat Tire on hand ☺
I did do one thing different with the technique though. Instead if adding the flour directly onto the pot, I took out a small amount of the hot liquid and mixed the flour into to make a roux so that it didn’t clump when adding it back in.
This will definitely become one our staples. Thank you for the great recipe!
Hi Kelly, “Fat Tire” all the way, lol! How fun you (almost) always have it on hand—talk about convenient! I was so glad to read you enjoyed the soup, and I’m honored you took the time to comment, especially since, as you mentioned, you typically don’t. So happy you were comforted by the recipe!
What if you don’t have ale but have beer?
Hey Tina! Toss that in, instead! 🙂 Enjoy…
I am enjoying this yummy soup with some crusty bread as I type. Oh. My. Goodness. So good! I made it in the crock pot and added celery and potatoes. I didn’t have ale so I just used stock. Instant fave! Thank you!
Hi Elizabeth, so glad to read that! And may you enjoy it for a couple more days, as well! It’s wonderful that you made this your own…thank you for sharing!
I will have to try this recipe again. I used Guinness extra stout ale and found the soup to be too bitter for my taste. What other ales. Have been used and isn’t as bitter. If it wasn’t for the bitterness I think it would of been great
Hi Debbie, hope you try with a lighter ale—Guinness is definitely too overpowering for this. (I love “Fat Tire”.)
Made this but couldn’t bring myself to cut up a good ribeye steak, so I used stew meat at half the price and also added a couple potatoes. Very Good – a keeper
Looks like a great soup, but what else cane be used other than than ale. Can’t wait to try.
Hi Diana, you can use your favorite beer; however, if you’re looking to substitute ale/beer altogether, it’s best to leave it out and use more beef stock. (There really is no substitute for the ale.)
You might try an alcohol-free beer. You would get the flavor without worrying about the booze.
Best. Soup. Ever.
Mary, I.Love.You. Thanks! 😁❤️
Just made this for dinner and it was incredible! Thank you so much for the recipe! I can’t wait to make something else from your site. Thank You!
Christy, thanks for sharing that with me! I’m so happy you enjoyed the soup, and I’m sending you happy cooking vibes towards preparing more of our recipes; may you find comfort & plenty of delicious flavor in them!
The best soup I have ever had is this soup. Thank you for sharing it. I make it for my husband’s band frequently when they rehearse in my basement. It is their favorite! Any change you can tell me if corn meal would be a good substitute for the flour if making this for a gluten free person?
Wow, Adaire, I’m so touched to read that! It’s so wonderful you’ve shared this recipe with your husband’s band—I love that artists are being fed by this recipe, and that they’re receiving your love & care (plus some warmth & comfort) by way of this soup. I truly appreciate you sharing this with me! ❤️ Oh, and don’t use cornmeal as a g.f. substitution; use rice flour or even cornstarch instead instead.
Made today for lunch after church; it was a chilly day, so soup was in order for our house. Yummy! The last 5 minutes were the hardest…waiting to eat! Would be great with fresh sour dough bread (but we are trying to cut back on bread 🙃). Thank you for sharing – your story and the recipe!
Hi there, so happy that you enjoyed! This soup is the ideal comfort food on a chilly day—especially when you’re hungry after church! Thanks so much for sharing that with me.
Went out this afternoon to forage wild chantarelle mushrooms and wanted to cook something a little different than my usual mushroom dishes. This soup is unbelievably delicious and everyone loved it! I was worried because I don’t like beer, but it added such a great flavor to the soup! I’ll be sharing this with my mushroom fb group! Thank you!
Oh, I also added some bacon because I needed to use it up…it added a nice touch.
What an amazing thing to go forage for wild mushrooms—wow! The idea of having those fresh, flavorful mushrooms in this soup…mmm,mmm.
And the bacon sounds like a lovely and savory addition as well. Thanks for sharing this awesome experience with me Paula!
This was an awesome dish. Some of my favorite ingredients. I made it for the family and added carrots and tomatoes for additional color. Spectacular. Thank you for such an awesome idea. The rib eye matters too. Couldn’t have pulled this off with a lesser cut.
Hi Barry, thank you so much for taking a moment to share your experience with the recipe here! (And the addition of the carrots and tomatoes sounds really delicious!)
Yes, the rib eye is key; with only that quick sear it stays nice and tender (and rich) once added into the hot soup. So very glad you and the family enjoyed this!
Absolutely love your blog and this recipe!. Could I add potatoe chunks to this recipe? If I can add the potatoes, when would I add them into the pot?
Hi Mary Ellen, thank you so much!
You absolutely can add in potatoes—it would be delicious and extra hearty! Add them in after you’ve sautéed your onions and mushrooms, before you add the ale/liquid; and I’d probably add an extra cup of stock since the potatoes will thicken things up a bit. You should be good to simmer the soup to same amount of time, or until the potatoes are tender. Then, proceed with the rest of the recipe.
Hope you enjoy!
What beautiful and thought provoking writing to describe “the process. It’s all to easy to let every day miracles go unnoticed. Thank you for the remider. 😊
Thanks so much…I appreciate your comments. 🙂
What’s the measurements for dried spices?
Bridget, I leave the amount of salt and pepper up to the one preparing the recipe, to suit one’s tastes; and the rest of the ingredients have quantities in the recipe instructions.
Hope you enjoy!
I had never used sirloin in a soup before and was so pleasantly surprised at its tenderness. I made this about a month ago and it’s on my menu for this coming week. I believe last time I made it I used a small carrot or two from my garden as well as tossing in the last of my garden peas at the very end just to make it stretch a bit more. Also my secret to a good soup (and saving money) has always been homemade chicken and bone stock so it’s likely I that’s what I used at the time. Thank you for this hearty homey soup!
Hi Anna, so glad to read that you enjoyed the soup!
Love the idea you had for stretching the soup with a couple of more ingredients, and also using homemade stock!
As soon as I submitted my comment I realized I said sirloin and not ribeye but it was too late! :’D But thank you for your reply and thanks again for the recipe. 🙂
Haha! No worries, Anna…I assumed that’s what you meant. 😉 Glad you enjoyed!
This soup sounds delicious. Did you heat the beef stock in another stock pot on the stove? Also wondering if anyone had any thoughts on using deer tenderloin in place of the steak. Simmer it longer for tenderness?
Hi Erika! Yes, whenever I prepare soup/stew, I always heat up my stock as I’m prepping the rest of the ingredients to give it a head start and get nice and warm. Speeds things up! 😉
And as far as using deer tenderloin, I do not have personal experience with it; but tenderloin is typically the most tender (and lean) cut of meat on any animal, so it actually would require very little cooking time. You want to take care not to over cook it and toughen it or make it dry.
I would do with the deer tenderloin exactly what I do with the rib-eye, as that is another cut that only needs a quick cook. Just follow those instructions for that, only sub the deer meat if you prefer.
Hope you enjoy!
Just a quick question as to the type of ale you use in this dish? Should I go for a darker or lighter ale?
Hi Kathleen, the name of the actual ale I used is “Fat Tire” (not to be confused with flat tire, haha), in case you’d like to use that one; but you can use your favorite kind of beer. Mine was a bit more amber, slightly darker.
Hope you enjoy!
I made this when it was first published. I was so impressed, and thought, “I will definitely make this again!” I have been having a hankering, but when I went to find the recipe, I couldn’t find it. Google turned up results for pho, left-over steak, tough cuts that you cooked for two hours, but THIS IS THE ONE! it is so good. I will be making it again this week.
Lisa, I’m so glad you were able to find it! 🙂
Hope you enjoy it as much as you did when you first prepared it, and are made warm and cozy by it! Thanks for sharing.
It finally got cool enough here in Palmdale CA to make this great looking soup…and it was GREAT! Completely lived up to the enticing photos. I stuck to the recipe except that for two cups of the beef broth I used two Tbls of BTB in two cups of water and, of course, used more garlic (because I always do!) Can’t thank you enough for what will now become a family favorite.
Hey Michael, that’s great! So glad you all enjoyed!
And the more garlic the better…I’m totally with you on that! 😉
My little brother just got back from a few weeks of field training in the south where all he ate was MRE’s for 16 days. He was dying for real food and it was his birthday. I saw this and I knew I had to fix it for him! Wonderful, brothy and delicious! My only adjustment is that I added a potatoe per his request. Thank you so much for sharing this!
Carrie, I know MRE’s all too well, lol! Our son is a Marine (he’s actually currently on deployment), and begrudgingly lives off of those nasty little things whenever they’re in the field. (Ouch, right?!)
My heart was so very happy that you chose this recipe to prepare for him, a recipe filled with so much love, nourishment, and coziness. And the added potato was a wonderful idea to make things a bit heartier. Thumbs up on that.
Please give your brother our well-wishes (tell him happy belated birthday, too!), and thank him for his service from us. Always love to meet other military families here!
Can this soup be frozen?
Hi Suzanne, I have not tried freezing it (it never lasts long enough for us, 😂) but I don’t see why not. Allow it to completely cool, and then freeze; and when ready to enjoy, allow the soup the thaw in the fridge for a couple of days before gently reheating. (You’ll want to take care not to overcook the steak in the soup when reheating, as you’ve already cooked it once during the cooking process.)
Hope you enjoy!
My steak ended up really over cooked. Not sure why, I followed the recipe closely????
Hi Janna, sorry to read that!
Here’s my advice: when you brown the steak cubes in the beginning, do it for less time so that they’re quite raw in the middle. (They should look quite red in the middle.)
Then, when you add the steak back in at the end, make sure that the soup is turned off at that point. You don’t want to simmer the steak any more, as the rare cubes will sort of warm through and cook a bit more just from the residual heat of the broth for those five minutes.
Hope that helps! So in a nutshell, keep the steak more on the rare side to begin with, and it will finish up to medium or so doneness in the heat of the soup at the end.
Can this be made Keto friendly? Everything sounds perfect except the flour..would almond or coconut flour work? Thanks!
Hi Kelly, if you’ve used either almond flour or coconut in the past in this way, and have had success, then go for it!
I’m not certain the almond (or even the coconut) flour would provide the results needed (to create a bit of a crust on the meat), so I’m almost more apt to advise you simply leave the flour (of any kind) out of the recipe if it is a no-no for you.
You may find that the soup lacks a little “body” if you do this, but honestly, I think it’ll be fine without any added flours, just to keep things simple.
Hope you enjoy!
Thanks!
Made as written.
WOW! Just outstanding! Thank you!
Dixie, thanks so much! So very glad you enjoyed!
Well!!!
Kick my Bootee!
Mmm!
Totally with Homemade French bread 🥖 this recipe gave me inspiration to make…yummy!
Will definitely make again!
Hey there JM! So glad you enjoyed—thanks for sharing!
I made this last Friday and I’m eating leftovers right now. So happy with this recipe! I made it in my crock pot to spec’s, except I omitted the thyme. I really don’t care for that flavor but it turned out amazing anyway! I sauteed the onion in advance as specified but they overcooked in the crock pot so next time I’ll just add them raw. Other than that, delish! I froze my leftovers and once reheated it doesn’t taste watered down. Love!
Soup leftovers can be so delicious, and I’m thrilled you’re finding so much enjoyment out of yours, Elizabeth!
Thanks for sharing your experience here, as I’m sure it’ll be helpful to others considering cooking it in a crock pot and freezing it!
We made this tonight but for the meat we used beef ribs, added potatoes and heavy cream at the end. Thanks for the recipe!
Glad you enjoyed, Jodie! Great way to make this recipe your own. 😉
What is ale? Is it the same as ginger ale?, in case ale is not available, what is the best substitute?
Hi Arief, it is a kind of beer.
Ginger ale would be sweet, and you don’t want that. Feel free to use your favorite type of beer for convenience sake. The brand I used was “Fat Tire” ale (not to be confused with flat tire, haha), so if you can find that one at the store, that’d be great.
Hope you enjoy!
Wonderful recipe! Referring to earlier posts, to make this truly gluten free, changing the flour is not enough. The ale or beer has to be gluten free, too (many gluten free brands are found in most larger supermarkets) otherwise a person with celiac will get very, very ill.
Hi Renee, thank you so much for sharing that. You’re right—the traditional beer would be an issue.
So glad you shared this info for all of the folks looking to prepare this recipe without gluten, needing some tweaks!
This was sooo good! I cooked the steak first as instructed and didn’t add in until ready to eat the soup so that the steak stayed nice and soft and not over cooked. I think I may try making the broth part and freezing for meal prep and when I want steak and ale soup, I just dice and cook the steak and add to my defrosted and warmed broth. What do you think? Did I meantion how good this was?! Thank you!
Ana, that is wonderful—so glad you enjoyed!
And yes, your idea for the prep meal is perfect—it will save you some time and you can enjoy a cozy meal in a snap! 😉
Curious, Has anyone tried this without the flour? Trying to figure how to make it without the carbs. I’m gonna try it and also use a lite beer, I will keep you posted.
Anna M
Hi Anna, thanks for your question!
You can certainly leave out the flour if you prefer. What it does is add a bit of “body” to the soup, giving it a touch more viscosity, but if you don’t mind that missing a bit for you, you can omit it. (It also helps to create a bit of crust on the steak when you sear it, but again, things should be just fine without it.)
Hope you enjoy the recipe with your tweaks!
I love copy–cat recipes! It has been a very long time since we had a Steak and Ale in our town and I don’t remember how this soup tasted. I too like to try to recreate dishes from restaurants and I am wondering how you did this. Do you have a great memory or do you still have a Steak and Ale near you? Did you work at one and find out the secret recipe?? Steak and Ale was one of my parent’s favorite places to eat and they had their last anniversary dinner there, and I had my prom supper there with a bunch of friends. I have collected several other CC recipes from S&A over the years, for salad dressings and marinated mushrooms. I have pinned this and will give it a go!
Hi Jane, this isn’t actually a copycat recipe, believe it or not! This is my own, original recipe, and it’s called “Steak and Ale” soup because it has steak and ale as the main ingredients. 🙂
(I have heard of the “Steak & Ale” restaurant, but only after publishing the recipe— it would appear in the search results along with my soup. I have no idea what their soup was/is like…)
Anyway, I hope you enjoy this soup nonetheless—it’d be a hoot if it were similar to the one you recall! Happy cooking!
Where did you find the soup crock bowls in the pictures?
You know, Brian, I wish I could remember, lol! 🙂 (Perhaps Cost Plus World Imports? They’re pretty good for items like this…)
It was so long ago now, and frankly, we don’t even have them anymore. One of the handles cracked/broke, so we discarded that one, and eventually got rid of the one or two others that we had.
Love this soup. Added a half cup of barley to make it a little more substantial. The whole family liked it.
Fantastic! Thanks for sharing!