Steak & ale soup is yummy and comforting, so why not can some up for a rainy day? Steak & ale soup with some fresh, crusty bread to soak up the delicious broth! Some much better homemade than store bought in a tin can.
Ingredients and Variations
Meat: Round steak is great in this and is what I use, but stew meat or any steak of your choice can also be used.
Vegetables: Red or gold potatoes work best but russets can also be used. Brown or white onions are best. White button mushrooms or cremini’s are both great in this.
Broth and Spices: Steak and ale soup wouldn’t be “Steak and Ale” soup without the ale. Dark ales taste best but any ale you like to drink can be used. If you would prefer to skip the ale and make “Steak and Potato” soup, just sub in beef broth. Beef broth is the base of course, ale and the seasonings are onion powder, garlic powder. parsley, oregano, bay, Worcestershire, Kitchen Bouquet, salt, pepper and a pinch of cayenne.
Canning
Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.
Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html
Process quarts and pints for exact time specified in recipe. Remember, if you choose to can in half pints, those will always process for the same time as pints.
Steak & Ale Soup for Pressure Canning
Course: Soups, MainCuisine: AmericanDifficulty: Medium20
minutes90
minutes for quarts75
minutes for pintsPub comfort in every bite!
Ingredients
3 1/2 lbs. 3 1/2 steak cut into 1 inch cubes
5 lbs. 5 potatoes, cut into 1 inch cubes
2 2 onions, chopped
1 – 2 lbs 1 – 2 mushrooms, quartered
14 cups 14 beef broth or stock
3 cups 3 dark ale
1 tbsp 1 dried parsley
1 tsp 1 dried oregano
1 1/2 tbsp 1 1/2 onion powder
2 tsp 2 garlic powder
2 tsp 2 kosher, sea or canning salt
1/2 tsp 1/2 fresh cracked black pepper
1 tbsp 1 Worcestershire sauce
1 tsp 1 Kitchen Bouquet
3 1/2 3 1/2 bay leaves
Directions
- Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.
- Let’s make the broth: Pour beef broth, ale and mushrooms into a large pot, add seasonings and spices. Bring to a boil, cover, lower heat and simmer 10 minutes.
- Meanwhile, let’s fill the jars. Quarts – To each jar add: 1/2 pound of beef and 1/2 a bay leaf. Divide onions and potatoes evenly among jars, so jars are half full with solids. Fill jars with broth and mushrooms leaving 1-inch headspace. Remove air bubbles and add extra broth if needed to bring level back up to 1-inch headspace. Wipe rims and place on lids and rings fingertip tight. Add jars directly to simmering canner. Pints – To each jar add: 1/4 pound of beef and 1/4 bay leaf. Divide onions and potatoes evenly among jars, so jars are half full of solids. Fill jars with broth and mushrooms leaving 1-inch headspace. Remove air bubbles and add extra broth if needed to bring level back up to 1-inch headspace. Wipe rims and place on lids and rings fingertip tight. Add jars directly to simmering canner.
*If preferred, mix all ingredients into a large bowl and divide mixture evenly among jars. - Process quarts for 90 minutes and pints for 75 minutes.
