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.
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.
% Daily Value*
Total Fat 28g 43%
Saturated Fat 9g 45%
Cholesterol 85mg 28%
Sodium 157mg 6%
Carbs 20g 6%
*Percent Daily Values are based on a 2,000 calorie diet.