Description

Your family will give this recipe a 5 star rating, it will be such a hit! It will probably be the best beef soup that you will ever make and will go into your "make again rotation". Serve it with a crusty bread and a cold ale, if desired.

Ingredients

• 2 rib eye steaks (1 lb. each), trimmed of excess fat and cubed
• salt and black pepper, to taste
• 4 T. flour, divided
• 2 T. butter
• 2 T. avocado or olive oil
• 2 small white onions, quartered and sliced
• 16 oz. sliced mushrooms
• 4 cloves garlic, minced
• 1 t. Italian seasoning
• 1 c. ale
• 6 c. beef stock, hot
• 1 T. chopped flat-leaf parsley
• 1 t. fresh thyme leaves

Steps

1. Place cubed steak in a large bowl; sprinkle with several pinches of salt and black pepper, 2 T. flour; toss to coat.
2. Place a large soup pot over medium-high heat; add butter and oil; when melted and super hot, add in steak cubes; brown on all sides, about 3 minutes or so. The steak should be rare on the inside, but have color on the outside. Remove from pot; set aside.
3. Add a drizzle more oil to pot if needed; add in onions and mushrooms and a pinch or 2 of salt and pepper; saute for 10-12 minutes or until slightly golden.