Steak And Ale Stew Recipes
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.
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- Heat 1 tablespoon of the oil or butter over medium heat in a large lidded casserole that will go from the stove to the oven (or use a large frying pan for the stove top part and then transfer the mixture to a casserole before putting it in the oven).
- Gently fry the onion in the oil or melted butter, stirring often. Sprinkle with a bit of salt to prevent it browning to quickly. You just want the onion to soften.
- Add the remaining oil or butter to the pan and when it has melted in, add the cubed pieces of meat. Brown the meat gently, turning it so that the red colour disappears on all sides.
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- If using the oven to cook the stew, preheat it to 180ºC/350ºF/gas 4.Put a large shallow ovenproof casserole pan on a medium heat with 2 tablespoons of oil.Trim the celery, wash the carrots, peel the onions, then roughly chop it all about the same size as your beef chunks, adding the veg to the pan as you go.Season the veg with sea salt and black pepper, and fry for 10 minutes, or until softened and starting to caramelise, stirring occasionally.Strip in the rosemary leaves, stir in the flour for 2 minutes, then pour in the booze and let it cook away.
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From goodto.com
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