Hearty Beefy Beer Soup
Adapted from a recipe card in "Cooking with Beer".
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.
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Main Dish
Cuisine American
- 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)
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.