Wednesday, 14 September 2011

Steak in Ale with Potato Dauphinoise

The first signs of Autumn get me very excited. Not just because it's the only season that truly co-ordinates with my hair colour. Or because I am a huge fan of walks in the leaves, bonfires, crisp misty mornings and rainy afternoons. No, I think what truly excites me is that it is the onset of stew season-stews, soups, pies, casseroles and all that is filled with gravy-like comfort.

I'm off to a pretty good start this year with this steak cooked in ale that a friend and I shared at the weekend, over a bottle of hearty red. I made a creamy potato dauphinoise to go alongside..just because. I'm not suggesting you eat this everyday, but it was damn good!

To make the dauphinoise (roughly 4 portions) - thinly slice 4 large potatoes. You want the pieces about the thickness of a pound coin. Place haphazardly into a buttered baking dish, adding some fresh chopped garlic (1 clove) and generous seasoning as you go. Pour over 300ml double cream, top with some grated gruyere cheese and pop in oven pre-heated to 180° for 1-1/2 hours.

Before you get the daupinoise in the oven, make a start on your stew. Mine was done in a very relaxed fashion, whilst chatting away, so the measurements aren't the most accurate. But it's stew right, how badly can it go? Again this made about 4 portions.

Heat 1 tbsp olive oil in a large heavy based saucepan or casserole. Add one finely sliced onion, 2 large peeled and chopped carrots, approx 12 mushrooms, sliced, and 1 crushed garlic clove.

Cook on a low heat for 5 minutes until softenened.

Now add approx 500g diced stewing steak (or similar) and stir to combine. Cook for 3-4 minutes, stir in 1 heaped tbsp plain flour and cook for another 3-4 minutes until the meat is starting to brown.

Now pour in half a tin of tomatoes and most of one 500ml bottle of ale (I used Old Speckled Hen)

If you have any fresh thyme add a couple of sprigs at this stage. If not, 1/2 tsp of dried thyme will do. Add some more seasoning.

Bring to the boil, then reduce to a simmer and leave simmering for about an hour.

Loosen your belt.

1 comment:

  1. Top marks for this recipe. Tastes great. Thanks for sharing.




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