Ale-Braised Steak with Parsnips and Mushrooms Recipe

Twist stems off mushrooms; setting caps aside, finely dice stems. In bowl, whisk together flour, pepper and 1/4 tsp/1 mL of the salt; add steak and roll to coat.

In large skillet, melt butter over medium-high heat; sauté onion, leek, celery and mushroom stems until vegetables are softened and onion begins to brown. Add garlic, bay leaf, ginger, thyme, cloves, nutmeg and remaining salt; sauté until garlic is fragrant, about 1 minute, and scrape into Dutch oven.

Add oil to skillet and increase heat to high; brown both sides of steak. Transfer to pot.

Pour off and discard fat from skillet; add ale and bring to boil, scraping up brown bits from bottom of pan. Stir in beef stock concentrate; boil for 1 minute. Pour into pot; add parsnips and bring to boil.

Cover and transfer to 350F/180C oven; braise until meat and parsnips are tender, 1-1/2 to 2 hours. Meanwhile, fry mushroom caps in remaining butter and pinch each of the salt and pepper until browned and almost tender; set aside.

Transfer steak and parsnips to warmed serving platter; keep warm.

In pot over medium-high heat, add mushrooms to pan juices and boil until mushrooms are tender; remove bay leaf and stir in parsley.

Slice meat; spoon sauce and mushrooms over slices.

Makes 8 servings.