BEER AND STEAK RECIPES

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STEAK WITH BEER-BRAISED ONIONS RECIPE | FOOD NETWORK ...



Steak with Beer-Braised Onions Recipe | Food Network ... image

Provided by Food Network Kitchen

Total Time 40 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 12

2 slices bacon, chopped
2 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
3 sprigs thyme
Kosher salt and freshly ground pepper
1 12-ounce bottle brown ale
1/2 cup low-sodium beef broth
6 ounces extra-wide egg noodles
1/2 cup frozen peas
2 tablespoons unsalted butter
4 cube steaks (about 1 1/4 pounds)
2 tablespoons chopped fresh parsley

Steps:

  • Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Add 1 tablespoon olive oil, then add the onion and cook until softened, about 3 minutes. Add the thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is lightly browned, about 5 more minutes. Add the beer, reduce the heat to medium and simmer until reduced by three-quarters, about 15 minutes. Increase the heat to high, pour in the beef broth and simmer until thickened, about 2 more minutes; season with salt and pepper. Discard the thyme.
  • Meanwhile, bring a pot of salted water to a boil. Add the noodles and cook as the label directs, adding the peas in the last 2 minutes of cooking. Drain and return to the saucepan. Stir in 1 tablespoon butter and season with salt and pepper; keep warm.
  • Season the steaks with salt and pepper on both sides. Heat the remaining 1 tablespoon each olive oil and butter in a large nonstick skillet over medium-high heat. Working in batches, cook the steaks until lightly browned and just cooked through, about 1 minute per side. Serve with the noodles; top with the braised onions and parsley.

Nutrition Facts : Calories 580, FatContent 29 grams, SaturatedFatContent 10 grams, CholesterolContent 159 milligrams, SodiumContent 537 milligrams, CarbohydrateContent 38 grams, FiberContent 3 grams, ProteinContent 39 grams, SugarContent 4 grams

BEEF AND BEER STEW RECIPE - FOOD.COM



Beef and Beer Stew Recipe - Food.com image

A delicious beef stew that my dad taught me how to make - I added the beer on my own and you can replace it with another cup of stock. This stew - like most - is better when heated up on the next day. It also freezes very well.

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 6-8 serving(s)

Number Of Ingredients 16

3 medium onions, roughly chopped
1 lb stewing beef, cubed
1/2 cup white flour
2 tablespoons cooking oil
12 ounces beer, strong ale or guiness is good
1 beef stock cube or 1 lamb stock cube, dissolved in
1 cup water
1 vegetable stock cube, dissolved in
1 cup water
3 tablespoons tomato paste (or a half a cup of tomato sauce)
1 tablespoon ground nutmeg
ground black pepper
salt
1 packet green string bean, cut in half
1 packet carrot, sliced into circles or rectangular chunks
5 whole potatoes, cut into quarters

Steps:

  • Coat the beef cubes with the flour and add them along with the onions and cooking oil into the pot.
  • Cook this over a medium heat until the onions are softer (almost see-through) and don't worry about the flour turnig into a paste on the bottom of the pot the next step will see to that- just don't burn it.
  • Add the beer, beef/lamb stock and vegetable stock and stir until the bottom of the pot is clean.
  • Add the tomato paste/sauce, the nutmeg and some salt and pepper to taste. The more pepper you add to the stew the hotter it will be.It is actually quite good at a medium spicy level. You can also add some dried herbs if you like.
  • Bring the mixture to a boil.
  • Turn the heat down and simmer at a low heat, stirring occasionally, for at least 1 hour. (You can't really overcook a stew.)
  • Add the vegetables (green beans, carrots and potatoes) and bring it all back to a boil- you can add as many vegetables as you like just use water to cover them if they stick out of the liquid in the pot. The more potatoes you add, the better the stew will be on it's own.
  • Simmer on a low heat for at least another hour (remember, you can't overcook a stew), stirring occasionally.
  • If, after an hour you find that your stew is too juicy, you can take the lid off and try to steam away some of the liquid or, for a quick fix, add a little cornstarch mixed with water to thicken it up (the directions for how to do this should be on the pack.)
  • Serve with rice, or as is if you have added a lot of potatoes.

Nutrition Facts : Calories 394.6, FatContent 8.9, SaturatedFatContent 2.5, CholesterolContent 48.4, SodiumContent 272.8, CarbohydrateContent 53.6, FiberContent 7.3, SugarContent 7.6, ProteinContent 23.2

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