Steak And Ale Stew Recipes

BEEF STEW WITH ALE

Steps:

• Place the brisket cubes into a mixing bowl, and season with salt and pepper. Sprinkle with flour, and toss until evenly coated. Heat the canola oil in a Dutch oven or large pot over high heat. Cook the meat in small batches until browned on all sides; about 5 minutes per batch. Set the meat aside as the batches are done.
• Once the meat has been browned and set aside, stir in the portobello mushrooms, and cook until browned, about 5 minutes. Remove the mushrooms, and set aside. Stir the pearl onions, carrot, celery root, and turnips into the pot. Cook and stir until the onions begin to turn light brown, about 5 minutes. Add the garlic, and continue cooking until the onions are golden brown, about 3 minutes more. Remove the vegetables and set aside.
• Return the beef to the pot, and pour in the beer. Bring to a boil, and cook until the beer has reduced to 1/3 of its original volume, about 8 minutes. Pour in the beef broth and return to a boil. Reduce heat to medium-low, cover, and simmer until the meat starts to become tender, about 1 hour. Return the browned vegetables to the pot along with the potatoes, recover, and cook 1 hour more.
• Stir in the reserved mushrooms, malt vinegar, thyme, and rosemary. Simmer a few minutes until heated through. Season to taste with salt and pepper before serving.

BEEF AND ALE STEW

Steps:

• Preheat the oven to 325°F (160°C or 150°C for fan ovens).
• 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.
• Lower the heat and sprinkle the meat and onions with the flour.
• Stir in the flour and cook for a moment or two.
• Stir in the ale, followed by ¾ cup of the beef stock. Reserve the remaining ¼ cup of beef stock.
• Cook for a moment or two.
• If you are using a frying pan transfer the mixture very carefully to an oven safe casserole now. Be careful not to burn yourself.
• Stir in the carrots, along with a good grinding of pepper.
• Tuck the bay leaf in under the liquid, cover the casserole and put it in the oven. Set the timer for half an hour.
• When the timer goes off, carefully remove the casserole from the oven.
• Remove the lid and stir. There should be a good amount of liquid in the pan at this point. If not, add some of the remaining stock.
• Cover the casserole and return it to the oven for an hour.
• Remove the casserole from the oven once again.
• Remove the bay leaf, being careful not to burn yourself.
• Take a spoonful of the gravy and place it in a little bowl to cool.
• Meanwhile, check the thickness of the gravy. If it has not thickened up, mix a tablespoon of cornflour (corn starch) with 1 tablespoon of water and then stir it into the casserole. If it is too thick (this is unlikely but it does happen sometimes), add the remaining stock.
• Taste the spoonful of gravy you set aside earlier, being careful as it still may be hot. Add salt and pepper to the casserole to taste.
• Cover the casserole and return it to the oven for about fifteen minutes or up to half an hour.
• Remove the casserole from the oven and allow it to rest with the lid on for 15 to 20 minutes.
• Serve the Beef and Ale Stew garnished with the parley.

BEEF & ALE STEW

Steps:

• 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.
• Pour in the tomatoes, breaking them up with the back of the spoon. Fill the tin with water, swirl around, and pour into the pan.
• Bring just to the boil, then stir in the meat, season, and cover. Either simmer slowly on the hob or place in the oven for 2 hours, or until the meat falls apart easily.
• Taste the stew and tweak the seasoning, if needed, then serve with rice or mashed potato, and some lovely veggies, or check out the topping ideas below.

BEEF & STOUT STEW WITH CARROTS

Steps:

• Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.
• Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months - defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.

BEEF AND GUINNESS STEW

Steps:

• Cut the beef into 5cm/2" chunks. Pat dry then sprinkle with salt and pepper.
• Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
• Lower heat to medium. If the pot is looking dry, add oil.
• Cook garlic and onion for 3 minutes until softening, then add bacon.
• Cook until bacon is browned, then stir through carrot and celery.
• Add flour, and stir for 1 minute to cook off the flour.
• Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
• Return beef into the pot (including any juices). Liquid level should just cover - see video or photos.
• Cover, lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
• Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
• Serve with creamy mashed potatoes!!

STEAK N ALE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a large skillet over high heat. Add lard, then meat. Toss to coat meat, and saute just long enough to brown meat on all sides. Remove from heat. Place meat in a 1 quart baking dish. Add carrots, turnip, potatoes, and onion. Mix well.
• Place 1 cup water and ale in a small saucepan. Bring to a simmer. Mix cornstarch with 1/4 cup cold water until smooth. Slowly pour cornstarch mixture into simmering ale mixture, whisking constantly. Continue to simmer until mixture has thickened. Add salt and pepper to taste. Pour mixture over meat and vegetables. Trim puff pastry to fit over top of filling.
• Bake in preheated oven for 45 to 50 minutes, until pastry is deep golden brown.

STEAK AND ALE STEW RECIPE

Steps:

• Heat the olive oil in a large saucepan.
• Dust the braising steak in the flour, and brown the meat, cooking for approximately 5 minutes until it's sealed and starting to darken.
• Remove the meat from the pan and set to one side, then add the onions, celery, carrots, peppers and mushrooms, cooking for another 5 minutes or so until they begin to turn soft. Add the garlic and cook for a further minute.
• Return to the meat to the pan, pour in the ale, stock, tomato puree and vinegar, and bring the mixture to the boil. Add the sprig of thyme, then turn the heat down to low and cover and simmer for an hour. Stir, season to taste, and cook for another 30-45 minutes until the meat is tender and the vegetables are soft.