One-Pot Steak and Ale Soup
This hearty pub-style steak and ale soup is rich, cozy, and full of comforting flavor. Tender beef, root vegetables, and a dark ale broth simmer together in one pot for an easy, satisfying dinner that’s perfect for cold nights.
- Prep Time: 20 MINS
- Cook Time: 1 HOUR 45 MINS
- Total Time: 2 hours 5 minutes
- Yield: 6-8 SERVINGS 1x
- Category: SOUP
- Method: STOVETOP
- Cuisine: IRISH INSPIRED
Ingredients
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2 tablespoons olive oil
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2 pounds beef chuck, cut into 1-inch cubes
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Salt and freshly ground black pepper
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¼ cup all-purpose flour
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2 medium onions, chopped
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3 cloves garlic, minced
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1 teaspoon dried thyme
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1 (12-ounce) bottle dark ale (such as stout or porter)
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3 cups beef broth
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4 cups baby carrots
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4 medium parsnips, peeled and cut into chunks
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2 cups red, Yukon gold, or white potatoes, cubed
Instructions
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Heat olive oil in a large Dutch oven over medium-high heat.
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Season beef with salt and pepper, toss with flour, then brown in batches until deeply golden. Remove and set aside.
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Add onions to the same pot and cook until softened, scraping up browned bits. Stir in garlic and thyme.
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Pour in the dark ale and simmer for 2–3 minutes to reduce slightly.
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Return beef to the pot along with beef broth, carrots, parsnips, and potatoes.
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Bring to a gentle boil, then reduce heat, cover, and simmer for 1½–2 hours until beef is fork-tender.
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Season to taste with additional salt and pepper before serving.
Notes
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For a thicker soup, simmer uncovered during the last 10–15 minutes.
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This soup tastes even better the next day as the flavors deepen.
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Serve with crusty bread or soda bread for a true pub-style meal.
Find it online: https://www.firsthomelovelife.com/one-pot-steak-and-ale-soup/