This hearty Steak and Ale Soup is packed with tender chunks of beef and delicious mushrooms in a rich, flavorful broth. It’s like a warm hug in a bowl!
When I make this soup, I can’t help but sneak a taste before serving. The smell alone is mouthwatering! Pair it with crusty bread for a meal that feels special!
Key Ingredients & Substitutions
Beef Stew Meat: Choose chuck roast for a tender result; it breaks down perfectly during cooking. If you’re looking for a leaner option, try using beef sirloin, but be aware it might need less cooking time.
Olive Oil: This gives flavor and helps to sear the meat. You can substitute with vegetable oil or canola oil if you prefer a neutral taste.
Vegetables: Onion, carrots, and celery add essential flavor. Instead of fresh carrots, you can use frozen ones. Leeks can also be a nice twist instead of onions for a milder taste.
Mushrooms: I used button mushrooms, but portobello or shiitake offer richer flavors. If you’re allergic to mushrooms, try adding diced potatoes or zucchini for texture.
Ale: While ale is traditional, a lager works too! For alcohol-free options, use extra beef broth or a non-alcoholic beer for similar flavors.
Herbs and Spices: Thyme is classic here, but you can use rosemary or oregano for a different twist. Fresh herbs are great too, but use them at the end of cooking to keep their flavor bright.
How Do I Achieve Perfectly Searing Meat?
Searing the beef properly builds flavor through caramelization. Make sure your pot or Dutch oven is hot enough before adding the oil and moving the meat. Here’s how:
- Heat the pot over medium-high until it’s hot but not smoking.
- Add olive oil and let it heat up before placing the meat in.
- Don’t overcrowd the pot as this’ll steam instead of sear; do it in batches if needed.
- Let the meat cook undisturbed for several minutes until it develops a nice brown crust before flipping.
This step enhances the soup’s depth and richness, so don’t skip it!
How to Make Steak and Ale Soup with Mushrooms?
Ingredients You’ll Need:
For the Soup:
- 1 lb beef stew meat, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup ale (or lager)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 bay leaf
- 1 cup frozen peas (optional)
For Serving:
- Fresh parsley, chopped (for garnish)
- Crusty bread or pastry
How Much Time Will You Need?
This delicious steak and ale soup takes about 15 minutes to prepare and approximately 1.5 to 2 hours to simmer. You’ll enjoy a warm, hearty dish that’s perfect for cozy dinners!
Step-by-Step Instructions:
1. Sear the Beef:
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the beef stew meat to the pot. Sear the beef pieces on all sides until they are nicely browned. This gives the soup a rich flavor. Once browned, carefully remove the meat from the pot and set it aside.
2. Sauté the Vegetables:
In the same pot, add the diced onion, sliced carrots, and chopped celery. Sauté these vegetables for about 5 minutes, stirring occasionally, until they start to soften and the onion becomes translucent. The flavors will blend beautifully as they cook!
3. Add Mushrooms and Garlic:
Now, stir in the sliced mushrooms and minced garlic into the pot. Cook for another 2-3 minutes, until the mushrooms have softened. Your kitchen will smell wonderful at this point!
4. Combine Ingredients:
Return the seared beef to the pot. Then, add in the beef broth, ale, tomato paste, Worcestershire sauce, dried thyme, salt, pepper, and bay leaf. Give everything a good stir to mix it all together. Bring this mixture to a boil, then reduce the heat to low. Cover the pot with a lid.
5. Simmer the Soup:
Let the soup simmer gently for about 1.5 to 2 hours. This slow cooking makes the beef tender and allows the flavors to meld together beautifully. Stir occasionally to make sure it’s cooking evenly. If the soup gets too thick, feel free to add a little water to reach your desired consistency.
6. Add Peas:
If you’re using frozen peas, stir them in during the last 5 minutes of cooking. This adds a nice pop of color and sweetness to your soup.
7. Final Touches:
Before serving, remove the bay leaf from the pot. Taste the soup and adjust the seasoning if needed with a bit more salt or pepper. Now it’s ready to serve!
8. Serve and Enjoy:
Ladle the hot soup into bowls, garnish with freshly chopped parsley, and serve it up with some crusty bread or pastry for dipping. Enjoy your delicious steak and ale soup!
Can I Use Different Cuts of Meat?
Absolutely! While beef stew meat is great, you can also use chuck roast, brisket, or even ground beef for a different texture. Just make sure to adjust the cooking time if using smaller pieces or a different type of meat!
What If I Don’t Have Ale?
No worries! If you don’t have ale, you can substitute it with an equivalent amount of beef broth or lager. For a non-alcoholic option, use a mixture of beef broth and a splash of vinegar or lemon juice for a tangy flavor boost.
Can I Make This Soup in a Slow Cooker?
Yes, you can! After searing the beef and sautéing the veggies, just transfer everything to a slow cooker. Cook on low for 6-8 hours or high for about 4 hours, until the beef is tender. This method allows all the flavors to meld beautifully!
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To freeze, let it cool completely, then transfer it to freezer-safe containers, where it will keep for up to 3 months. Thaw in the fridge overnight and reheat on the stove or in the microwave.
