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Lunch / Dinner

Steak & Ale Soup with Potatoes

It's soup season and this is a hearty pub dish you don't want to miss! Ultra-savory from rich, tender beef, ale, and Worcestershire — but has all the heft from veggies like potatoes, onions, and carrots. This is fall or winter comfort food at its best.


6 servings

Total Time

30 minutes

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Test Kitchen Tip

We used an amber ale for this soup for more flavor, but feel free to grab your favorite beer of choice.


Heat 1 Tbsp. oil in a pot over medium-high. Add steak and cook until browned, 3 minutes; transfer to a plate.

Add remaining 2 Tbsp. oil to same pot and heat over medium. Stir in potatoes, onions, carrots, flour, garlic, and tomato paste; cook until onions begin to soften, 3 minutes.

Deglaze pot with ale, scraping up any brown bits. Add broth, Worcestershire, thyme sprigs, and steak to pot. Bring soup to a boil, reduce heat, and simmer until potatoes are fork-tender, 10 minutes.

Remove and discard thyme sprigs; season soup with salt and pepper. Top servings with thyme leaves.

Nutritional Facts

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