STEAK AND ALE
Steps:
- Season steaks on both sides with salt, pepper and butter. Put onto a hot grill and brown on both sides.
- In a Dutch oven or cast iron fry pan, add 1/2 stick of butter, onions, mushrooms and salt. Place lid on top and allow them to sweat.
- Add beer and place steaks in pan. Allow to stew until tender.
- Combine the thyme, parsley, nutmeg, remaining butter and flour together. Use this to thicken the sauce so as to be able to coat the back of a spoon.
STEAK AND ALE SOUP
Make and share this Steak and Ale Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 11h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 426.5, Fat 23.3, SaturatedFat 8.4, Cholesterol 78.2, Sodium 464.3, Carbohydrate 27.8, Fiber 5.6, Sugar 7.1, Protein 23.4
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- Place a large soup pot over medium-high heat, add in the butter and the oil, and once melted together and super hot, add in the steak cubes and brown on all sides, about 3 minutes or so (steak should be rare on the inside, you only want color on the outside); remove from pot and set aside.
- Add into the pot a drizzle more oil if needed, and add in the onions and the mushrooms, along with a pinch or two of salt and pepper, and saute those together for about 10 to 12 minutes or so, until slightly golden.
- Stir in the garlic, and once aromatic, stir in the Italian seasoning, and add in the cup of ale; allow the ale to simmer vigorously for about 5 minutes or so, until it reduces and thickens slightly.
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