Pale Ale and Beef Soup Recipe

From Dorothy McNett's Recipe Book.

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Pale Ale and Beef Soup

From Dorothy McNett's recipes at Both Holmes and Watson enjoyed beef and beer, and here is a soup recipe they apparently loved after a hard day of walking and working.

1 1/2 pounds lean beef steak, diced
2 tablespoons all purpose unbleached flour
2 tablespoons unsalted butter
5 cups beef stock
1 cup pale ale or beer
1 teaspoon sea salt
1 teaspoon dried marjoram
1 tablespoon finely diced fresh mint leaf, or 1/2 teaspoon dried mint
2 cups fresh chopped spinach
4 stalks asparagus, cut into bite-sized pieces
1 teaspoon raw sugar or honey
perhaps more salt and pepper, if needed and desired

Finely dice the beef steak, or use lean ground beef. Toss the flour into the beef. In a heavy bottomed saucepan or stir-fry pan, melt the butter, toss in the beef and cook and stir to brown on all sides. Add the stock, beer, salt, marjoram and mint. Bring to a boil, reduce to simmer and cook, covered, about 30 minutes. Now add the chopped spinach and the asparagus pieces and simmer about 5 minutes. Add the sugar and perhaps more salt and pepper, as desired. Serve.

Recipe created 2017-01-23.

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