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House of Meats: Pub Steak and Ale Soup

Prep Time:

20 minutes

Cook Time:

1 hour





About the Recipe

If you're looking for a hearty and flavorful soup, look no further than pub steak and ale soup. This recipe combines tender chunks of beef with a rich and savory broth made from ale and beef stock. Serve the soup hot with puff pastry croutons!



Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store!


Step 1:

In the bottom of a heavy-duty pot, melt two tablespoons of butter. Then add in the sliced mushrooms and cook until golden brown and caramelized. Remove and set aside.


Step 2:

Add two more tablespoons of butter to the pan and melt. Toss the pieces of steak in the flour, then add them to the pot. Save the rest of the flour for later.

Brown the steak pieces until a nice, deep golden brown crust has formed. Add more butter to the pan as needed.


Step 3:

Stir in the carrots, celery, onion, garlic, bay leaves, and thyme; cook until the onions have sweat (about 3 to 4 minutes). Stir in the tomato paste and the rest of the flour until evenly distributed.


Step 4:

Pour in the ale, beef stock, and half of the balsamic vinegar and bring to a boil. Reduce to a simmer for 20 to 30 minutes or until the vegetables are tender. Strain out the bay leaves and thyme stems, then add the second half of the balsamic vinegar and the mushrooms.


Step 5:

Season with salt and pepper. Serve with puff pastry croutons and enjoy!

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