Steak and Ale Soup

You know that feeling when soup smells like dinner and a cozy pub at the same time? That’s exactly why I keep coming back to Steak and Ale Soup. I started making this on chilly nights when I wanted something richer than beef stew but easier than a roast. Want a bowl that tastes like comfort and a tiny celebration? You’re in the right place.

I once slammed this together after a long hike, and my roommates fought over the last bowl like it held the TV remote. Want to impress people with minimal drama? Try this. Also, if you like hearty soups, you might enjoy this similarly comforting recipe I tried recently: irresistible ham and potato soup.

Why You’ll Love This Recipe

• Deep, savory flavor from the ale and beef that hits the spot on cold nights.
• Quick-ish prep: you can brown meat and veggies in under 20 minutes, then simmer.
• Flexible—use leftover steak, swap mushrooms, or pick your favorite ale.
• Crowd-pleaser: people rarely turn down a bowl that tastes like this.
• Comfort with class—it feels elevated, but it doesn’t demand fuss.

Ingredients You’ll Need

Ingredient:

• 1 lb ribeye steak, cubed
• 1 cup mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups beef broth
• 1 cup ale
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste
• Olive oil for cooking

I always pick a ribeye because it stays tender when you brown and simmer it. You can use cheaper steak if you want—just be ready for a slightly chewier texture.

How to Make (Step-by-Step)

Step 1: Sauté the Base

Heat olive oil in a large pot over medium heat. Add onions, carrots, celery, and garlic and sauté until soft—about 7–8 minutes. I listen for the onions to sound sweet and almost sticky; that’s when you know they’re done.

Step 2: Brown the Steak

Add the ribeye cubes to the pot and cook until browned on all sides. Don’t overcrowd the pan; brown in batches if needed. Browning builds flavor—no shortcuts here.

Step 3: Add the Mushrooms

Stir in mushrooms and cook for another 2–3 minutes. They’ll release liquid and reduce, adding extra beefy depth. Ever noticed how mushrooms make everything taste more grown-up? That’s science, probably.

Step 4: Add Liquid and Seasoning

Pour in beef broth and ale, then whisk in tomato paste, add thyme and bay leaf, and season with salt and pepper. Bring the pot to a boil. The ale gives aromatic hops and malty notes that beef broth alone won’t deliver.

Step 5: Simmer

Reduce heat and simmer for 45 minutes to an hour. I usually aim for 50 minutes—enough time for the flavors to marry but not enough to nap and forget dinner.

Step 6: Finish and Serve

Remove the bay leaf and serve hot. I like a little fresh parsley on top or a grating of Parmesan for a salty finish.

Method: Follow the steps above in order; the key moves are browning your steak and letting the ale and broth reduce to concentrate flavor.

Pro Tips for the Best Results

• Use a flavorful ale. I pick a brown ale or amber ale; they add malty sweetness without too much bitterness.
• Don’t skip browning. Browned meat and veg give you actual depth, not the fake depth you get from powdered bouillon.
• Cut steak into uniform cubes. Even sizes mean even cooking; nobody likes half-raw and half-well-done in the same spoonful.
• Adjust salt at the end. Broths concentrate while simmering; salt too early and you’ll regret it.
• Thicken slightly if you like. Mash a few carrots or whisk in a slurry of cornstarch and water for a thicker mouthfeel.
• Use leftover steak if you’re short on time—just add it near the end to warm through.

Fun Variations & Topping Ideas

Variations:

• Swap ribeye for chuck roast if you want to slow-cook it longer.
• Use stout for a darker, richer finish (but skip if you hate bitterness).
• Throw in potatoes or barley for extra bulk and comfort.
• Make it vegetarian: replace beef broth with vegetable stock and use smoked mushrooms for umami.

Toppings:

• Crusty bread or warm rolls (obvious but necessary).
• Fresh parsley or chives for brightness.
• Shredded cheese—cheddar or Parmesan melts beautifully.
• A splash of heavy cream if you want richness reminiscent of chowder.
• Cracked black pepper for a punch at the end.

Storing and Reheating

Store leftover soup in an airtight container in the fridge for up to 4 days. For longer life, freeze in portions up to 3 months. Reheat on the stove over medium-low heat and stir occasionally until warm. If frozen, thaw overnight in the fridge first.

• Refrigeration: cool to room temp, then refrigerate within two hours.
• Freezing: use freezer-safe containers and leave headspace to expand.
• Reheating tip: add a splash of broth or water while reheating to refresh texture.

Leftover Ideas

Leftovers deserve creativity. Use the soup as a base for:

• Shepherd’s pie: strain solids, mash extra potatoes, layer and bake.
• Steak and ale pot pie: fold into a savory pie crust with extra veggies.
• Hearty stew: drop in extra root vegetables and simmer until thick.
• Sandwich filling: shred the steak and pile on toasted sourdough with a spoonful of soup-reduced jus.

Who knew leftovers could feel this fancy?

Frequently Asked Questions (FAQ)

What ale works best?

Use a brown or amber ale for balanced sweetness and malt. Stout works for a bolder, deeper flavor. I avoid citrusy or super-hoppy ales because they clash with beef.

Can I use a different cut of beef?

Yes. Chuck gives rich flavor if you slow-cook. Sirloin or ribeye stays tender if you cook shorter. I prefer ribeye for tenderness and flavor.

Can I make this in a slow cooker or Instant Pot?

Absolutely. For a slow cooker, brown ingredients first, then cook on low for 6–8 hours. For Instant Pot, use the sauté function to brown, then pressure cook for about 25 minutes. I use the sauté step every time because flavor comes from browning.

Do I have to use tomato paste?

No, but the tomato paste adds umami and helps thicken the broth slightly. Skip it and the soup will still be good—just a bit less rounded.

Is this kid-friendly?

Yes—kids usually love the beef and mild veggies. Skip the darker ales for kids and use a mild ale or extra broth if you worry about the beer taste.

Conclusion

If you want comfort that tastes like a cozy pub and a warm kitchen collided, this Steak and Ale Soup delivers. I love the way the ale plays with the beef broth, and I keep this recipe in rotation because it’s forgiving and reliably delicious. Try it, tweak it, and tell me if you swapped in barley or made it with a stout (I’ll judge gently). For more inspiration or a slightly different take, check out this variation on the classic: Steak and Ale Soup with Mushrooms | The Cozy Apron.

Please leave a comment and rating if you make it—I actually read them and I like hearing which topping stole your heart. FYI, I’ll probably recommend crusty bread. IMO, no soup lives its best life without bread.