Steak And Ale Broth Recipes

STEAK AND ALE SOUP

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.

STEAK AND ALE BROTH

Steps:

• Put the pearl barley and beef stock in to a large, lidded pan and bring to the boil.
• Leave this overnight to allow the barley to swell
• When ready, begin warming the mixture through, and add all the vegtables, mushrooms and meat, followed by the ale.
• Just before boiling add a dash of white pepper. Turn off the heat and leave to cool for 30 minutes.
• Ladel about a fifth of the broth in to a blender and blend until the mixture is smooth.
• Add the blended mixture back to the broth. Stir in and bring back to the boil.
• Served with buttered granary bread rolls