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
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 PIE WITH MUSHROOMS
Beef and mushrooms simmer in a rich ale sauce before going into a hearty, flavorful pie guaranteed to warm you up on cold winter evenings.
Provided by Mrs. L
Categories Meat and Poultry Recipes Beef Steaks
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Place the beef stew meat, onion, and ale in a large saucepan. Simmer over low heat until the meat is tender, about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Season the beef with garlic, thyme, parsley, Worcestershire sauce, salt and pepper. Mix in the potatoes and mushrooms. Cover and simmer over medium heat until potatoes are just tender enough to pierce with a fork, 10 to 15 minutes. Whisk a small amount of the sauce together with the flour in a small bowl, and stir into the beef. Simmer until slightly thickened.
- Fit one pie crust into the bottom and up the sides of a 9 inch pie plate. Spoon the hot beef mixture into the crust and top with the remaining pie crust. Cut slits in the top crust to vent steam and crimp the edges to seal them together.
- Bake in preheated oven until the crust is golden brown and gravy is bubbling, 35 to 40 minutes.
Nutrition Facts : Calories 473.4 calories, Carbohydrate 32.4 g, Cholesterol 47.5 mg, Fat 28.7 g, Fiber 2.9 g, Protein 17.5 g, SaturatedFat 9.3 g, Sodium 319.5 mg, Sugar 3 g
STEAK SOUP #A1
A.1. Original Sauce Recipe Contest Entry. Easy to make and great on a cool fall night. Serve with corn bread or one of your favorites to make it a complete meal.
Provided by sheba23
Categories Sauces
Time 55m
Yield 6 Main dish bowl, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven.
- Stir in half of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Add Pasta, cover and simmer 20 minutes.
- In a medium mixing bowl whisk together remaining beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.
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Cuisine AmericanTotal Time 8 hrs 20 minsCategory Beef, Slow Cooker, SoupsCalories 727 per serving
- Heat 1 tbs of the oil in a heavy skillet over medium heat. Mix the seasoned flour ingredients and place mixture in a plastic bag. Place the cubed meat in the bag and shake until meat is coated.
- Place meat in hot skillet, shaking off any excess flour. Brown meat on all sides. Place browned meat in the slow cooker.
- Return skillet to heat and add the remaining 1 tbs of oil. Saute the onions, mushrooms, garlic and celery until almost tender. Place vegetable mixture in slow cooker. Add the potato chunks to the slow cooker.
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