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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.
Steak and Beer Soup Ingredients
Chopped or diced fresh garlic
Montreal steak seasoning
Steak and Beer Soup 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.
Steak and Beer Soup 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!
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!