 |
| Steak and Ale Cheese Soup |
This steak and ale soup is so rich and full of meat and potatoes, you’ll have to decide whether it’s a soup or a stew! Made easy in your slow cooker.
Here’s a rich Olde English pub dish that’s sure to please!
Tasty beef chunks, sharp cheddar cheese, ale or beer and a hint of cream. There’s nothing more satisfying on a cold winter night.
 |
| Made easy in the slow cooker |
I used plain old (and cheap) locally-brewed beer, but dark beer is a great substitute as is any microbrewed ale if you want to get fancy.
If you want to forego the beer, just omit the chicken stock cube and use 12 oz of good chicken stock. Grated carrot makes a nice addition as well. Use about 1 cup in addition to the other veggies, but just add it to the slow cooker–don’t saute the carrots!
Slow Cooker Steak & Ale Cheese Soup
Prep time
Cook time
Total time
Author: Judith Hannemann
Serves: 4
Ingredients
- 1 lb chuck or round, cut in 1-inch cubes
- 2 large potatoes, cut in chunks
- 1 stalk celery, sliced
- 1 small onion, sliced
- ½ cup sliced mushrooms
- 1 tsp fresh thyme -or- ½ tsp dehydrated
- 1 chicken stock cube
- 1 large garlic clove, crushed
- 1 can (12 oz) beer or ale
- ½ cup cream or evaporated milk
- 1½ cups shredded sharp cheddar cheese
- 2 tbs olive oil
- Seasoned flour:
- ¼ cup flour
- ½ tsp salt
- pinch of black pepper
Instructions
- Heat 1 tbs of the oil in a heavy skillet over medium heat. Mix the seasoned flour ingredients and place mixture in a plastic bag. Place the cubed meat in the bag and shake until meat is coated.
- Place meat in hot skillet, shaking off any excess flour. Brown meat on all sides. Place browned meat in the slow cooker.
- Return skillet to heat and add the remaining 1 tbs of oil. Saute the onions, mushrooms, garlic and celery until almost tender. Place vegetable mixture in slow cooker. Add the potato chunks to the slow cooker.
- Pour the can of beer over the beef/vegetable mixture. Add stock cube & thyme.
- Cover and cook on HI for 5-6 hours or LOW for 8-10 hours (I recommend cooking on HI as meat didn't break apart).
- Turn off cooker and add cream. Stir well. Add cheese and stir again. Replace cover and let sit for about 10 minutes. Stir again and serve.
- Makes about 4 servings.
 |
| A bowl full of comfort |
Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.
Follow The Midnight Baker’s board Midnight Baker’s Slow Cooker Recipes on Pinterest.
Yum
plasterer bristol says
September 9, 2015 at 6:12 amwow, that look delicious, thanks for posting up this recipe, looks quite simple to make to. Thanks
Simon
Judith Hanneman says
September 9, 2015 at 3:44 pmI call it “pub food” Simon. My family’s from UK so I guess it’s in the blood!
ERG says
February 28, 2016 at 12:34 pmWonderful comfort food for a chilly day, looking forward to trying! Where oh where does one find those lovely bowls?
Judith Hanneman says
February 28, 2016 at 3:09 pmI got them in Crate & Barrel–they should still have them.