Hearty Beefy Beer Soup
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Ingredients
- 1 tablespoon vegetable oil
- 340 grams beef round steak, cut into 1/2 inch cubes, (¾ lb)
- 1 large onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, diced
- 5 cups beef broth
- 1 bottle dark ale, (12 oz / 330 ml)
- 3/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 can kidney beans, rinsed and drained, (15 oz / 425 g)
- 1 small zucchini, cut into 1/2 inch cubes
- 115 grams mushrooms, sliced, (4 oz)
Instructions
- Heat the oil in a 5 quart pot on medium heat, when hot, add the beef, onion, carrot, and celery. Cook, stirring occasionally until the vegetables are tender and the beef is no longer pink, about 5-8 minutes.
- Pour in the ale and broth, add the oregano, salt, and pepper. Give the pot a stir and bring the pot to a boil on high heat, then reduce temp to medium low and simmer uncovered for 45 minutes or until the beef is fork tender.
- Add the beans, zucchini, and mushrooms and bring to a boil on high heat, then reduce heat to medium low and simmer for 5 minutes or until the zucchini is tender.
- Serve and enjoy.
Notes
Low cost per serving.
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