Steak and Stout Soup
Prep time
Cook time
Total time
What an amazing, flavorful soup! Ribeye steak, cremini mushrooms, onions and garlic, bathed in stout beer and beef stock! Topped with sharp cheddar, this is a winner!
Author: Ruth Guerri
Recipe type: Soup
Serves: 6
Ingredients
- 2 lbs of ribeye, trimmed of fat and cut into bite sized pieces
- ⅓ cup of flour plus 2 Tbs
- 2 tsp of salt
- ½ tsp of pepper
- 1 lb of cremini mushrooms, cut into thick slices
- 2 medium onions chopped
- 4 cloves of garlic, smashed and chopped
- 3 cups of good beef or veal stock
- 1 bottle of Stout beer
- 2 - 3 fresh thyme sprigs
- 1 large bay leaf
- shredded sharp cheddar cheese for serving
Instructions
- Start by dredging the steak in ⅓ cup of flour, salt and pepper. Heat the oil over medium-high heat in a large heavy soup pot. Work in batches as not to crowd the pot and quickly, brown the steak on both sides, then transfer to a plate.
- Add a little more oil and saute the onions for 5 - 6 minutes, add mushrooms, saute for 4 minutes, add garlic and saute for 1 more minute.
- Sprinkle in 2 Tbs of flour and stir to combine, then pour in the beef stock, beer, thyme sprigs and bay leaf, stir, bring to a boil, lower the heat and then simmer for 20 minutes, taste and add salt if needed, remove the thyme sprigs and bay leaf.
Just before serving, add the steak back in and heat just until warmed through. To serve, sprinkle on the cheddar cheese and pass the crusty french bread! Bon Appetit!
Notes
It's important not to overcook the steak, it should be medium rare, so make sure to brown it quickly and then add it back to the soup to heat through just before serving.
