Ingredients

2 rib eye steaks (about 1 pound each), trimmed of excess fat and cubed
Salt
Black pepper
4 tablespoons flour, divided use
2 tablespoons butter
2 tablespoons avocado (or olive) oil
2 small white onions, quartered and sliced
16 ounces (1 pound) sliced mushrooms
4 cloves garlic, pressed through garlic press
1 teaspoon Italian seasoning
1 cup ale (I used “Fat Tire” amber ale)
6 cups beef stock
1 tablespoon chopped flat-leaf parsley
1 teaspoon fresh thyme leaves

Instructions

Preparation:
Add the cubed steak to a large bowl, sprinkle with a couple of good pinches of salt and black pepper, as well as 2 tablespoons of the flour, and toss to coat.
Place a large soup pot over medium-high heat, add in the butter and the oil, and once melted together and super hot, add in the steak cubes and brown on all sides, about 3 minutes or so (steak should be rare on the inside, you only want color on the outside); remove from pot and set aside.
Add into the pot a drizzle more oil if needed, and add in the onions and the mushrooms, along with a pinch or two of salt and pepper, and saute those together for about 10 to 12 minutes or so, until slightly golden.
Stir in the garlic, and once aromatic, stir in the Italian seasoning, and add in the cup of ale; allow the ale to simmer vigorously for about 5 minutes or so, until it reduces and thickens slightly.
Sprinkle in the remaining 2 tablespoons of the flour and whisk to blend, followed by the hot beef stock; stir together and then bring to a simmer over medium heat, allowing the soup to simmer uncovered for about 20-22 minutes so that it slightly reduces.
Turn off the heat and return the browned steak back into the pot with it's juices; allow the soup to sit for about 5 minutes or so before serving, just to allow the steak to cook through a bit more in the heat of the soup (you want it to remain tender—medium-rare to medium—and not become overcooked).
Finish with the parsley and the thyme, ladle into bowls, and enjoy with some crusty bread and a cold ale!
Tips & Tidbits for my Steak and Ale Soup with Mushrooms:
Opt for tender, juicy ribeye steak: While ribeye can be a bit on the pricy side, you can't beat the flavor nor the tenderness when you use it in this recipe. In a pinch you can use sirloin or New York strip steak, but take care not to overcook it when you sear it.
Your favorite variety of mushrooms: I use good ol' button mushrooms in this recipe, but you can also sub crimini, shiitake, or even a combination of your favorite mushrooms.
Good ale for rich flavor: I use a full cup of ale in this recipe, and I recommend using a good quality ale for the best flavor.

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