Steak and Ale Soup

Steak and Ale Soup

Prep Time: 15 mins | Cook Time: 45 mins | Servings: 4-6

A rich, savory soup with tender steak, hearty vegetables, and the deep flavor of ale. Perfect for a cozy meal!

Ingredients:

• 1 ½ lbs top sirloin steak, cut into small cubes
• 2 tbsp olive oil
• 2 tbsp butter
• 1 medium yellow onion, finely chopped
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (12 oz) bottle or can of dark ale or stout (like Guinness)
• 4 cups beef broth (low-sodium preferred)
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• 1 tbsp flour (optional, for thickening)
• Salt & black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sear the Steak – Heat olive oil in a large pot or Dutch oven over medium-high heat. Pat the steak dry and season with salt and pepper. Sear in batches until browned (about 2-3 mins per side). Remove and set aside.
2. Sauté Vegetables – In the same pot, melt butter. Add onion, carrots, and celery. Cook until softened (5 mins). Stir in garlic and cook for 1 more minute.
3. Deglaze with Ale – Pour in the ale, scraping up any browned bits from the bottom of the pot. Let simmer for 3-4 mins to cook off the alcohol.
4. Build the Soup – Add beef broth, Worcestershire sauce, tomato paste, thyme, and bay leaf. Return the steak (with any juices) to the pot. Bring to a boil, then reduce heat and simmer for 25-30 mins until steak is tender.
5. Thicken (Optional) – If desired, mix 1 tbsp flour with 2 tbsp cold water and stir into the soup. Simmer for 5 more mins until slightly thickened.
6. Season & Serve – Discard the bay leaf. Adjust salt and pepper to taste. Garnish with fresh parsley.

Serving Suggestions:

• Best with crusty bread or a side of mashed potatoes.
• For extra richness, stir in a splash of heavy cream at the end.

This soup gets even better the next day as the flavors meld. Enjoy! 🔥

Let me know if you’d like any modifications!