This hearty Steak and Ale Soup with Mushrooms comes together in about 40 minutes all in one pot for a quick meal that your family will love! Switch up the veggies or herbs to suit your taste or use it as a “clean out the fridge” meal to get rid of leftover odds and ends! It’s one of those comforting meals that makes the whole house smell divine, and honestly, who doesn’t need that on a chilly day?
Ingredients Breakdown
Here’s What You Need:
- 1 lb ribeye steak, diced: This cut is juicy and flavorful, making the soup rich and satisfying! You can use sirloin or flank steak if you’re in a pinch, just remember to adjust your cooking time a bit.
- 1 cup mushrooms, sliced: Your choice here cremini, button, or even dried mushrooms for that earthy depth.
- 1 onion, chopped: A must for the base flavor that adds sweetness as it caramelizes.
- 2 carrots, diced: They add sweetness and vibrant color plus, kids tend to adore them!
- 2 celery stalks, diced: For another layer of flavor and crunch that rounds out the veggies.
- 4 cups beef broth: I love using homemade broth if you’ve got some stashed away, but store-bought works just as well! And remember, low sodium can let you control the saltiness.
- 1 cup ale: You could get fancy with a stout or go light with a lager. Either way, it adds a delightful depth. If beer isn’t your thing, substitute with extra broth, no judgment here!
- 2 cloves garlic, minced: Because garlic makes everything better!
- 2 tablespoons olive oil: Use this for sautéing the vegetables. Use butter if you want extra richness, because why not?
- 1 tablespoon Worcestershire sauce: Adds that umami kick, we all need a little umami in our lives!
- Salt and pepper to taste: Don’t forget, seasoning is key! Just a couple pinches that will elevate your soup to another level.
- Fresh parsley for garnish: Optional, but it gives a nice pop of color and freshness.
Let’s Get Cooking!
Step-by-Step Instructions
Warm It Up : Start by heating the olive oil in a large pot over medium heat, just enough to feel a gentle sizzle. Add in the onions, carrots, and celery you want them to soften up a bit, about 5-7 minutes, stirring occasionally until they become translucent and super fragrant. Trust me, the smell is mouthwatering!
Mushroom Time! Next, toss in the garlic and mushrooms, cook everything for another 2-3 minutes. You’ll want to keep stirring so it doesn’t burn. The mushrooms will start releasing their juices, making this a heavenly blend!
Beef It Up : Add your diced ribeye steak and let it brown on all sides. This should take about 5-7 minutes, and don’t forget to scrape the yummy bits off the bottom! That’s where all the flavor hangs out, no need to waste that.
Time for Ale : Carefully pour in that luscious ale and let it reduce slightly, about 5 minutes. The flavors will deepen, and it smells amazing!
Simmering Goodness : Add in the beef broth and Worcestershire sauce. Bring that baby to a simmer, then reduce the heat and let it bubble gently for about 30-40 minutes. You want the steak to be nice and tender, so just let it do its thing!
Final Touches : Once that wonderful aroma fills your kitchen, season it with salt and pepper to taste. Add in a few more pinches if needed, and serve hot don’t forget the fresh parsley for an inviting finish!
And there you have it!
A steaming bowl of Steak and Ale Soup that’s loaded with flavor and comfort.
Why I Love This Recipe
Oh man, this is my go-to recipe when I need a quick and satisfying meal that won’t have me stressing out. It’s comfort food at its finest rich, hearty, and just perfect for those busy weeknights when your family deserves something special without all the fuss. I’m a real sucker for soups like this; they keep you warm, they’re filling, and the best part is, everyone can scoot up to the table with a slice of bread for dipping. It can easily be modified with whatever veggies or herbs you have on hand, making it perfect for those “clean out the fridge” moments.
If you loved this Steak and Ale Soup, be sure to check out my Creamy Beer Cheese Soup, my Creamy Chicken and Rice Soup, or my Cattle Drive Casserole!
Why This Recipe Works
Quick & Easy
This delightful soup comes together in just 40 minutes, making it perfect for anyone looking for a simple and speedy weeknight meal.
One Pot Wonder
Minimal cleanup required! You get all the amazing flavors without the hassle of multiple dishes. Everything cooks beautifully in one pot.
Budget-Friendly
Using everyday ingredients like steak and veggies makes this soup a wallet-friendly option while still feeling like a luxury dish. It’s a win-win!
Comforting and Satisfying
This dish is loaded with tons of flavor from the meaty ribeye and creamy ale, filling your belly with warmth and joy. It’s hard not to feel cozy after a bowl of this!
Customizable
You can switch up ingredients based on what you have around, don’t have carrots? Toss in some potatoes! It’s incredibly versatile and adaptable.
Serving and Storage Tips
How to Serve This Soup
Serve your Steak and Ale Soup hot, paired with a thick slice of crusty bread or buttery crackers for dipping. Cheese toasties are also a delightful addition! Add a sprinkle of fresh parsley on top for that extra touch of flair.
Storing Leftovers
This soup can keep well in the refrigerator for up to 3-4 days! Just be sure to let it cool completely before you store it in an airtight container.
Reheating Instructions
The best way to reheat? Simply warm it over medium heat on the stovetop, stirring occasionally until heated through. You can also use a microwave, just pop it in a microwave-safe bowl and heat in 1-minute intervals, giving it a good stir in between. Easy peasy!
Freezer Friendly?
Absolutely! This soup freezes well. Portion it out into freezer-safe containers, and it’ll last for up to 3 months. Just thaw overnight in the fridge before reheating. Honestly, there’s nothing better than having a bowl of homemade soup waiting for you after a long day.
So, there you have it! A Steak and Ale Soup with Mushrooms that’s not just delicious but perfect for anyone looking to streamline dinner prep while still impressing the family. Warm, inviting, and oh-so-flavorful, this recipe has become a staple in my home, and I can’t wait for you to try it! Whether you’re juggling kids’ activities or just need to feed the crew quickly, this delightful dish is your ticket to a satisfying meal that feels like a warm hug in a bowl! Enjoy every spoonful!
And don’t hesitate to let me know how your soup turns out! I love hearing your stories and tweaks. Happy cooking, friends! For more Recipes Follow Us in our Pinterest.
Print
Steak and Ale Soup with Mushrooms
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A hearty Steak and Ale Soup with Mushrooms that comes together in about 40 minutes, perfect for a cozy meal on chilly days.
Ingredients
- 1 lb ribeye steak, diced
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups beef broth
- 1 cup ale
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; cook for 5-7 minutes until softened.
- Add garlic and mushrooms; cook for another 2-3 minutes.
- Incorporate diced ribeye steak and brown on all sides for about 5-7 minutes.
- Pour in ale and let it reduce for about 5 minutes.
- Add beef broth and Worcestershire sauce, bring to a simmer, then reduce heat and cook for 30-40 minutes.
- Season with salt and pepper to taste, and serve hot with fresh parsley on top.
Notes
This recipe is easily customizable with different vegetables or herbs based on what you have on hand.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
