Steak and Beer Soup

Steak and Beer Soup

Steak and beer soup is the perfect fall soup! I love fall and winter! I look forward to using the oven to cook with again, and I’m always thinking about soup. Fall is my favorite season to cook! Planning out meals that are hearty and comforting is exciting to me. We go from grilling and eating lighter foods in the summer to eating delicious comfort foods in the fall and winter. Easily my favorite time of year to cook. 

Today I decided to make a steak and beer soup. I have now fallen in love with this recipe! My husband liked it enough that he was almost licking the pan I cooked it in. It is clearly a new favorite and will become part of our meal rotation. His only complaint was that I didn’t make more of it. 

Beer is such an interesting flavor to cook with, as there are about a billion different options in terms of what beer you choose for what food, and how it pairs with what you are making. But it can add a very earthy flavor to food too. When cooking meat, it tenderizes as well. The alcohol evaporates out when heated up and you’re simply left with flavor, so there is no worry about becoming intoxicated. 

Ingredients

Ribeye steak

Mushrooms 

Onions

Beer

Beef broth

Flour

Oil 

Fresh rosemary

Fresh thyme

Chopped or diced fresh garlic

Montreal steak seasoning

Garlic salt

Black pepper

Directions

I started with two beautiful ribeye steaks that were slightly under a pound each. I would use three next time, but my husband likes meat, and I ended up eating a bunch after I had seared it off because it was so yummy. If you happen to graze as you make your food, I’d recommend a third steak. I trimmed off the fat and cut the steak up into cubes. Think bite size pieces, basically. 

Once the steak is ready, I chopped up the onions and mushrooms. The amount really depends on taste. I used ¾ of a medium sized onion and 5 mushrooms. Set them aside. Then I chopped up 3 cloves of garlic, some fresh rosemary, and a couple strands of thyme. I love using fresh herbs, as they give the food such a different flavor than dried herbs. Dried works just fine, I simply prefer fresh when I have the option. I put the herbs in a separate container for the moment, and sprinkled a bit of garlic salt in with it. 

I put some flour into a bowl (I never measure when it isn’t required, like this) and then added the montreal steak seasoning, garlic salt, and black pepper into it and mixed it up. It is super important to season flour when you are breading something like chicken or steak, because that is what you’ll be tasting first. I always add steak or chicken seasoning when I am breading meat. It’s just sort of the staple in my house. 

Once this was done, I coated the steak in the flour mixture. While I did this, I poured some oil into a pan. You can use any kind of oil, my preference is olive or avocado. In this case, I used olive oil. Get the pan and the oil hot, so the meat sizzles when put into the pan. After the oil heats up and I finished coating the meat in the flour mixture, I dropped it into the pan to brown. 

I cooked it for just a couple of minutes in the hot oil, which is absorbed by the flour and will not leave you with a greasy soup, don’t worry. You want it rare on the inside, but a nice golden brown sear on the outside. Brown meat is beautiful. Once it is done, I transferred the meat to another pot on the stove, without any heat on. 

Just taking it out of the soup pan for now, because we don’t want it overcooked. It does finish cooking once you return it to the soup mixture, and will be a beautiful medium rare-medium cook. 

I then added the mushrooms and onions and saute them, and then added in my fresh herbs to cook as well. You will likely notice the browned bits of flour in the bottom of the pan once you have removed the meat and are adding in the mushrooms and onions. Never fear! That is a wonderful thing, I promise you. From here, I added a small amount of beef broth to the pan. 

I used three cans of low sodium beef broth, but only added about ¼ of a can here. This is to deglaze the pan, and bring all those little brown flour bits off the bottom of the pan, and into the mixture of mushrooms and onions. This is flavor coming up off the bottom of the pan. Or, I like to call it love. This also helps to saute the onions and mushrooms as well. 

Once the mushrooms and onions were nicely sauteed, I added in one cup of my beer. I picked a wheat beer with some citrus and floral notes to it, but you can certainly pick any beer you want to. I would suggest lighter, more amber colored beer, and not a dark beer. But that is me, as I’m not a huge fan of darker beers, especially in cooking. From there, I finished adding in all of the beef broth, which was three cans total. 

Bring this to a boil, reduce the heat to low and let it simmer for 15-20 minutes with a lid on it. I tasted it right after adding everything in, and I hated it. To be perfectly honest, it had a very strong beer flavor. It was like drinking hot beer, and it was just terrible. Feel free to try it here, and then taste it again after that 15-20 minutes is up. It is interesting to note the transformation that happened, because once it had some quality time to simmer and kind of marry together in the flavors, it tasted completely different. 

The soup went to being a very mild and earthy flavor to it. It was amazing. After first trying it, I was prepared to hate it and almost just tossed it to start over. Don’t do this, just be patient and wait for the magic to happen. Seriously. I thought I was crazy at first, like how can it taste so different once it has cooked for a bit? But it did. 

I then sprinkled a little bit of the flour mixture I had used to bread the steak into the soup, and let it cook and thicken everything up a little bit. This doesn’t take long, but you need to make sure the flour is cooked, and not giving you a weird raw flour taste to the soup. I would also stir it fairly frequently here. Then I added the steak back in and let it heat up in the soup, which I let go another 5-10 minutes total. It is still a fairly thin/watery consistency, but it tasted amazing. I could have continued to add some more flour in and bring it back to a boil, but I wasn’t wanting it to be a stew-like consistency either. So I just left it alone. 

I may experiment with that next time and see if I can get it a bit thicker. If you want something closer to a beef stew consistency, feel free to add more flour and get it thicker and to your liking here. If that is what you want, I would reserve some of the beef broth and mix cornstarch in before being added to the soup. From here, I removed the sprigs of thyme. Next time, I would tie them together in a bunch, so it is much easier and faster to take out. 

Notes

I served this steak and beer soup for my husband and me. He started eating before I could even get mine on the table, and he ended up eating three bowls total of it. Obviously it was pretty good! I was definitely excited to see how much he enjoyed it. Nathan ended up eating the last little bit of broth straight out of the pan, which I found hilarious. 

The making of this meal is a little bit on the time consuming side, simply because there are so many components and things to add at certain times, and then removing the steak once seared. But, it is seriously a delicious dish, and worth the time it takes. 

I was actually impressed that it turned out so well, when my first taste was so terrible. It is the perfect dish on a chilly fall or winter night! I would pair this with a bottle of the same beer I had used to make the soup, and a nice thick crusty bread to dip in the amazing broth. That is the perfect meal in my house! 

Discussion

Have you tried this steak and beer soup recipe? What is your favorite fall soup? Tell me about it in the comments! Check out my other soup recipes!

25 thoughts on “Steak and Beer Soup”

  1. Yum! My husband would love this. I will have to try making it for him. And I totally agree with you on fresh herbs… you want only the best for recipes like this! The only thing I would do differently is I’d use my Thrive freeze dried mushrooms as they are the only type I buy now (since I never have to worry about them going slimy!)

    1. My mushrooms are coming in my latest order! They were out of stock last month. I was totally thinking about that too when I made this. I love the Thrive Life products in soups. I use it in my tortilla soup all the time.

  2. Who doesn’t like beer and steak? And all those herbs and delish are just the toppings on the cake. I cannot wait for it to get cold outside to start cooking more and baking. I am adding this to my cold day recipes!

    1. I have never tried it with chicken. If you do replace beef with chicken, I would replace the stock with chicken instead of beef as well. I’m curious how that will turn out now! If you try it, let me know what you think.

  3. This looks to be my favorite Fall Soup. Steak, yum. Beer, super yum! I love everything about it. Great suggestions to pair it with bread and the same beer. I have a few craft beers in mind, that I would like to try 😉

  4. Nathan is a lucky guy. He gets to eat all the yummy menu that you dish out. Delicious soup and that beer was used is something new for us. I will pester my wife to try making this soup during her forthcoming festive holidays.

  5. I love cooking with beer and this recipe looks unbelievable! I’ve basically already have one foot out the door on my way to the grocery store to get the ingredients! Thanks for sharing yet another ahhhhhmazing looking recipe!

    Also, this is soup season in my house too so I’m extra excited about this!

  6. Thanks for sharing this recipe. I actually never heard of cooking with beer before, just wine. I love the picture of your hubby licking the pot! I’m like you in that I love the idea of sipping a hot soop on cool fall mornings. Unfortunately, that won’t really happen here until maybe November or sometimes early December. right now it’s fall in a lot of places but the temperature was in the low 90s yesterday!

  7. Wow! I can almost smell this! Do you think it would work with cheaper cuts of meat too, maybe cooked for longer? I use my slow cooker a LOT during Autumn and winter, so I tend to buy tougher cuts and leave for longer x

    1. Great question, Laura! The answer is chuck eye is a cheaper alternative than ribeye. Ribeye is definitely an expensive cut. You can buy this as a roast from the butcher and then cut it into steak size portions to eat. Or already cut into steaks and then cut up and add into the soup. Another option would be beef stew pieces to dredge and flash fry, then add everything in to the crock pot and simmer away for a few hours until the meat is nice and tender. This will turn out more like a beef stew in the consistency, but I think that is wonderful.

  8. I literally pinned this recipe so fast! Steak, beer, and soup are literally three of my favorite things. I consider the fall spooky/soup season and this sounds like the perfect comfort food recipe for a chilly autumn night!

  9. Two of my favorite things, beer, and steak. I am not traditionally a soup person unless its hearty. My joke is that soup is not really a meal because it doesn’t fill me up. This will do the trick for sure. Seems easy and looks delicious. Perfect for a winter day after shoveling or watching football.

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