House of Meats Pub Steak & Ale Soup

RatingDifficultyBeginner

A variety of steaks are available at House of Meats. You may order online at HOUSEOFMEATS.COM, prepay and pick up curbside.

Yields6 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins
 2 lbs House of Meat Steak, New York Strip, Rib Eye, SirloinHave your House of Meats Butcher cut the steak of your choice into 1-inch cubes
 4 tbsp Butter, split in half
 16 oz Remini Mushrooms, sliced
 ¼ cup Flour
 2 lbs Carrots, Peeled and chopped
 6 Celery Stalks, diced.
 1 Yellow Onion, diced
 6 Garlic Cloves
 2 Bay Leaves
 3 Thyme Stems
 1 tbsp Tomato Pasteoptional
 1 Bottle of Ale, your choice
 1 qt Beef Broth
 4 tsp Balsamic Vinegar, split in half
 Salt and Pepper, to taste
 Puff Pastry Croutons
1

In the bottom of a heavy duty pot, melt the butter. Add in the sliced mushrooms and cook until golden brown and caramelized. Remove and set aside.

Add two more tablespoons of butter to the pan and melt. Toss the pieces of steak in the flour, then add them to the pot. Save the rest of the flour for later. Brown the steak pieces until a nice, deep golden brown crust has formed. Add more butter to the pan as needed.

2

Stir in the carrots, celery, onion, garlic, bay leaves, and thyme; cook until the onions have sweat. About 3-4 minutes. Stir in the tomato paste and the rest of the flour until even distributed.

3

Pour in the ale, beef stock and half the balsamic vinegar and bring to a boil. Reduce to a simmer for 20-30 minutes or until the vegetables are tender. Strain out the bay leaves and thyme stems and add the second half of the balsamic vinegar and the mushrooms.

4

Season with salt and pepper and serve with puff pastry croutons.

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Ingredients

 2 lbs House of Meat Steak, New York Strip, Rib Eye, SirloinHave your House of Meats Butcher cut the steak of your choice into 1-inch cubes
 4 tbsp Butter, split in half
 16 oz Remini Mushrooms, sliced
 ¼ cup Flour
 2 lbs Carrots, Peeled and chopped
 6 Celery Stalks, diced.
 1 Yellow Onion, diced
 6 Garlic Cloves
 2 Bay Leaves
 3 Thyme Stems
 1 tbsp Tomato Pasteoptional
 1 Bottle of Ale, your choice
 1 qt Beef Broth
 4 tsp Balsamic Vinegar, split in half
 Salt and Pepper, to taste
 Puff Pastry Croutons

Directions

1

In the bottom of a heavy duty pot, melt the butter. Add in the sliced mushrooms and cook until golden brown and caramelized. Remove and set aside.

Add two more tablespoons of butter to the pan and melt. Toss the pieces of steak in the flour, then add them to the pot. Save the rest of the flour for later. Brown the steak pieces until a nice, deep golden brown crust has formed. Add more butter to the pan as needed.

2

Stir in the carrots, celery, onion, garlic, bay leaves, and thyme; cook until the onions have sweat. About 3-4 minutes. Stir in the tomato paste and the rest of the flour until even distributed.

3

Pour in the ale, beef stock and half the balsamic vinegar and bring to a boil. Reduce to a simmer for 20-30 minutes or until the vegetables are tender. Strain out the bay leaves and thyme stems and add the second half of the balsamic vinegar and the mushrooms.

4

Season with salt and pepper and serve with puff pastry croutons.

House of Meats Pub Steak & Ale Soup
IngredientsDirections