Gary Regan's Steak in Ale and Port Wine
Source of Recipe
"New York Cookbook" by Molly O'Neill
* Exported from MasterCook *
Gary Regan's Steak in Ale and Port Wine Gravy
Recipe By :Gary Regan
Serving Size : 4 Preparation Time :0:00
Categories : Alcohol, Beef, Wine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound slab bacon -- cut into 1/2-inch
-- cubes
3 carrots -- thinly sliced
2 large onions -- chopped
1/3 cup all-purpose -- flour
3/4 cup strong dark ale
1/2 cup tawny port
2 tablespoons vegetable oil
2 pounds stewing beef -- trimmed and cut
-- into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper -- freshly ground
1/2 teaspoon dried marjoram
1 pound button mushrooms -- stems trimmed
1 1/4 cups beef stock or canned broth
In a nonreactive, large, deep saucepan or Dutch oven, render the bacon over medium-low heat until soft and browned but not crisp, about 10 minutes. Add the carrots and onions, and cook until soft, 5 to 8 minutes. Sprinkle the flour over the vegetables and stir thoroughly. Cook, stirring frequently, for 5 minutes. Stir in the ale and port, and bring to a boil over medium-high heat. Reduce the heat to low and simmer while you brown the beef.
Place the oil in a large skillet over medium-high heat and brown the beef on all sides. Remove from the pan and drain on paper towels.
Add the beef to the saucepan. Stir in the salt, pepper, marjoram, and mushrooms. If the mixture seems too thick, add just enough beef broth to make the stew somewhat liquid. Cover and simmer until the beef is tender, 2 to 3 hours. Check occasionally, adding more beef broth, if necessary.
Serve the stew in bowls with crusty French bread, sweet butter, and British ale.
Serves 4 to 6.
Source: "New York Cookbook" by Molly O'Neill
MC format by Judi Mae Phelps (judimae@earthlink.net)
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