Start by adding the cubed steak to a large bowl. Sprinkle in some good pinches of salt and black pepper along with 2 tablespoons of flour. Toss everything together until the steak is evenly coated.

Place a large soup pot over medium-high heat. Add in the butter and avocado oil; allow them to melt together until super hot. Then, add in the seasoned steak cubes. Brown them on all sides for about three minutes.

If needed, drizzle in a bit more oil into the pot before adding sliced onions and mushrooms along with another pinch of salt and pepper. Sauté these together for about 10 to 12 minutes until they start turning slightly golden.

Once your vegetables are sautéed perfectly, stir in pressed garlic until fragrant—just about one minute—and then mix in Italian seasoning. Pour in your cup of ale; let it simmer vigorously for around five minutes until it reduces slightly.

Sprinkle in the remaining flour while whisking to blend everything well before slowly pouring in hot beef stock. Stir thoroughly then bring this mixture to a simmer over medium heat. Allow it to cook uncovered for about 20–22 minutes.

Turn off the heat before returning your browned steak back into the pot along with its juices. Allow it all to sit together for about five minutes.

Finish by stirring in chopped parsley and fresh thyme before ladling into bowls.