Steak and Ale Soup

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READY IN: 11hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in a large skillet over high heat.
  • Combine the flour, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a ziplock plastic bag.
  • Toss the meat in the flour, a few pieces at a time.
  • Add the meat, a few pieces at a time, to the oil and brown on all sides.
  • Transfer the browned meat to the insert of a 5-7 quart slow cooker.
  • When all the meat is browned, add the onions, garlic, and thyme to the same skillet over med-high heat and saute until the onions begin to soften and become translucent.
  • Add the ale to the pan and scrape up any browned bits from the bottom of the pan.
  • Transfer the contents of the skillet to the slow cooker insert and add broth, carrots, parsnips, and potatoes.
  • Cover and cook on HIGH for 4-5 hours or on LOW for 8-10 hours, until the vegetables are tender and the beef is fork tender.
  • Season with salt and pepper before serving.
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