Description
If you’re craving a hearty and satisfying meal that fills both your stomach and soul, this Steak and Ale Soup with Mushrooms is your go-to dish. Featuring tender cubed ribeye steak combined with a medley of savory mushrooms in a rich, flavorful broth, this recipe has become a cherished favorite for family gatherings and busy weeknights alike. In just over an hour, you can create a warm and inviting dish that brings everyone together around the table. Each spoonful delivers comforting flavors that embrace you like a warm hug, making it perfect for those chilly evenings.
Ingredients
Scale
- 2 ribeye steaks (about 1 pound each), trimmed and cubed
- Salt and black pepper
- 4 tablespoons flour, divided
- 2 tablespoons butter
- 2 tablespoons avocado oil
- 2 small white onions, quartered and sliced
- 16 ounces sliced mushrooms
- 4 cloves garlic, pressed
- 1 teaspoon Italian seasoning
- 6 cups beef stock
- Fresh parsley and thyme for garnish
Instructions
- Season the cubed ribeye with salt, pepper, and 2 tablespoons of flour in a large bowl.
- Heat butter and oil in a soup pot over medium-high heat. Sear the steak until browned on all sides but still rare inside; remove from pot.
- In the same pot, sauté onions and mushrooms with salt and pepper for about 10-12 minutes until golden.
- Stir in garlic, then add the remaining flour followed by the beef stock. Simmer uncovered for 20-22 minutes.
- Return the steak to the pot; let rest for 5 minutes before serving.
- Garnish with fresh parsley and thyme before ladling into bowls.
Nutrition
- Serving Size: 1 bowl (approx. 1 cup or 240g)
- Calories: 320
- Sugar: 3g
- Sodium: 690mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg