Steak And Ale Soup Recipes

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.

Steps:

• Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat; cook and stir mushrooms, onion, and bell pepper in the hot pot until tender, about 5 minutes. Add flour and continue to cook and stir until flour is golden, about 5 minutes more.
• Gradually whisk milk into vegetable mixture and bring to a simmer. Cook until thickened, stirring often, about 5 minutes. Reduce heat to medium-low. Add beef consomme; season soup with salt and pepper. Slowly stir provolone cheese into soup until cheese is melted, 3 to 5 minutes. Remove from heat and stir in roast beef.