Steak and Ale Soup with Mushrooms

ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds beef stew meat, cut into 1-inch cubes
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large yellow onion, chopped
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 pound mushrooms, sliced (cremini or button)
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 12 ounces ale (such as a brown ale or your favorite beer)
• 4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons fresh parsley, chopped (plus more for garnish)

the making of it

1. Brown the beef: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the beef in batches and season with salt and pepper. Sear until browned on all sides. Remove and set aside.
2. Sauté the vegetables: In the same pot, add the onions, carrots, and celery. Cook for 5-7 minutes, until softened. Add the garlic and cook for 1 minute more.
3. Add mushrooms: Stir in the sliced mushrooms and cook for 5-6 minutes, until they release their moisture and begin to brown.
4. Add tomato paste and flour: Stir in the tomato paste and cook for 1-2 minutes. Sprinkle in the flour and stir until well combined.
5. Deglaze with ale: Slowly pour in the ale, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
6. Simmer: Return the beef to the pot. Add the beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Stir well. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beef is tender.
7. Finish and serve: Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley and serve warm with crusty bread.