I fell down on the job yesterday/over the weekend and didn’t prepare enough recipes for the entire week. I was so tired after the fair week, I just couldn’t concentrate. I’m working at the ice cream store today, but after work, I SHOULD be able to come straight home and knock out the rest of this week’s recipes.
The air has turned quite crisp here. The rest of the week is only supposed to be in the mid 80’s. It’s 62º now and only supposed to reach 83º this afternoon. Our business is quite warm with all the machines running, so it’s definitely a shorts day.
You all have a wonderful day and I’ll be here tomorrow.
Steak and Ale Cheese Soup
This steak and ale soup is so rich and full of meat and potatoes, you’ll have to decide whether it’s a soup or a stew! Made easy in your slow cooker.
Here’s a rich Olde English pub dish that’s sure to please!
Tasty beef chunks, sharp cheddar cheese, ale or beer and a hint of cream. There’s nothing more satisfying on a cold winter night.
Made easy in the slow cooker
I used plain old (and cheap) locally-brewed beer, but dark beer is a great substitute as is any micro-brewed ale if you want to get fancy.
If you want to forego the beer, just omit the chicken stock cube and use 12 oz of good chicken stock. Grated carrot makes a nice addition as well. Use about 1 cup in addition to the other veggies, but just add it to the slow cooker–don’t sauté the carrots!
Slow Cooker Steak & Ale Cheese Soup
1 lb chuck or round, cut in 1-inch cubes
2 large potatoes, cut in chunks
1 stalk celery, sliced
1 small onion, sliced
1/2 cup sliced mushrooms
1 tsp fresh thyme -or- 1/2 tsp dehydrated
1 chicken stock cube
1 large garlic clove, crushed
1 can (12 oz) beer or ale
1/2 cup cream or evaporated milk
1 1/2 cups shredded sharp cheddar cheese
2 Tbsp. olive oil
1/4 cup flour
1/2 tsp salt
pinch of black pepper
Heat 1 Tbsp. 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 Tbsp. of oil. Sauté the onions, mushrooms, garlic and celery until almost tender. Place vegetable mixture in slow cooker. Add the potato chunks to the slow cooker.
Pour the can of beer over the beef/vegetable mixture. Add stock cube & thyme.
Cover and cook on HIGH for 5-6 hours or LOW for 8-10 hours (I recommend cooking on HI as meat didn’t break apart).
Turn off cooker and add cream. Stir well. Add cheese and stir again. Replace cover and let sit for about 10 minutes. Stir again and serve.
Makes about 4 servings.
Seize the moment. Remember all those women on the 'Titanic' who waved off the dessert cart. (Erma Bombeck)
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