Beer for Dinner

• 1/4 pound bacon
• 5 pounds chuck roast (have butcher cut into 1-pound portions and net or tie
• with butcher's twine)
• 1/4 cup vegetable oil
• 1 cup chopped onion
• 1-1/2 cups chopped carrot
• 2 stalks celery, chopped
• 5 cloves garlic, chopped
• 1 quart water
• 2 (12-ounce) bottles Guinness Stout
• 2 (12-ounce) bottles high quality lager (such as Beck's or Samuel Adams)
• 1/8 cup beef bouillon granules or paste
• 1/2 cup Dijon mustard
• 3/4 cup molasses
• 6 sprigs fresh sage
• 6 sprigs fresh thyme
• 4 sprigs fresh parsley

Blanching Vegetables:

• 1-1/2 pounds turnips, cut in large dice
• 1-1/2 pounds carrots, cut in large dice
• 1-1/2 pounds rutabagas, cut in large dice
• 2 pounds potatoes, peeled and cut into large dice
• Garnish: Fresh rosemary, thyme and sage sprigs

Cook bacon over medium heat in large oven-proof pot until fat has rendered,
3 to 5 minutes. Remove bacon, chop and set aside.

In a separate pan, brown roast on all sides in the vegetable oil.

To the rendered bacon fat in the pan add onion, carrot, celery, and garlic.
Cook until wilted and lightly browned. To the cooked vegetables, add water,
beers, bouillon, mustard, molasses, sage, thyme, and parsley. Bring to a
boil and place meat in pot with vegetables. Cut a piece of parchment paper
to fit over the pot and place it on top of mixture. Cover pan tightly with
foil.

Roast in oven at 375 degrees F. for 1-1/2 to 2 hours. Allow to cool then
skim fat. Remove roast and set aside. Simmer vegetables in cooking liquid
until crisp tender.

Garnish and serve with horseradish sauce.

Yield: 5 servings

Thanks to Robert

Labels: bacon, beef, carrot, celery, garlic, molasses, mustard, onions, potatoes, rutabagas, turnips

Posted by Steve at 9:54 PM | Permalink | Comments | links to this post

• 2 pounds lean beef stew meat
• 3 tablespoons vegetable oil, divided
• 2 tablespoons all-purpose flour
• freshly ground black pepper to taste
• 1 pinch cayenne pepper
• 2 large onions, chopped
• 1 clove garlic, crushed
• 2 tablespoons tomato paste
• 1 1/2 cups Irish stout beer (e.g., Guinness)
• 2 cups chopped carrot
• 1 sprig fresh thyme
• 1 tableespoon chopped fresh parsley for garnish

Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.

Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.

Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

Thanks to ritten

Labels: beef, carrot, cayenne, flour, garlic, onions, parsley, stew, thyme, tomoto paste

Posted by Steve at 10:15 PM | Permalink | Comments | links to this post

• 1 tablespoon plus 2 teaspoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 1/2 pounds boneless pork shoulder butt, cut into 2 1/2-inch pieces or boneless country pork spareribs, cut into 2-inch pieces
• 3 bacon slices, chopped
• 1 large onion, thinly sliced
• 1 cup diced smoked ham
• 1 medium carrot, peeled, chopped
• 6 large garlic cloves, chopped
• 2 poblano chilies,* seeded, cut into 2x1/4-inch strips
• 2 cups drained canned hominy (from two 15-ounce cans)
• 1 cup canned diced tomatoes in juice
• 1 cup beer
• 1 cup canned low-salt chicken broth
• 1 teaspoon dried marjoram
• 1/4 cup chopped fresh cilantro

Mix 1 tablespoon chili powder, salt, and pepper in bowl. Rub spice mixture all over pork. Sauté bacon in heavy large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels to drain. Working in batches, add pork to drippings in pot and sauté until brown on all sides, about 10 minutes per batch. Using slotted spoon, transfer pork to bowl.

Reduce heat to medium. Add onion, ham, carrot, and garlic to pot; cover and cook 5 minutes, stirring occasionally and scraping up browned bits. Add chilies; stir 1 minute. Stir in hominy, tomatoes with juices, beer, broth, marjoram, pork, and remaining 2 teaspoons chili powder and bring to boil. Reduce heat; cover and simmer until pork is very tender, about 1 hour. (Can be prepared 1 day ahead. Cover and chill bacon. Cool stew slightly. Chill uncovered until cold, then cover and keep chilled.)

Simmer stew uncovered until liquid is slightly reduced and thickened, about 10 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with reserved bacon and cilantro.

Thanks to epicurious

Labels: bacon, carrot, chili, cilantro, garlic, ham, hominy, onions, pork, stew, tomatoes

Posted by Steve at 7:43 PM | Permalink | Comments | links to this post

• 1/2 lb ground meat (I usually use buffalo, venison, or elk)
• 12oz Beer (I prefer a dark ale)
• 24oz chunky tomato sauce
• 2 green, red, or yellow peppers (diced)
• 1 small chili pepper (finely chopped)
• 1 Large carrot (diced)
• 1 onion (diced)
• 2-3 stalks of celery (diced)
• 2 garlic cloves (minced)
• 2 C beans cooked or canned
• 1T ground cumin
• 1t chili powder or even cayenne powder
• salt to taste
• water or broth to use if a thinner consistency is desired

Brown the meat in a large pan. For a little extra flavour sprinkle some cumin, salt, and even garlic powder in the meat while cooking it. If using a very low-fat meat a little olive oil helps it to cook nicely. Remove the meat and set aside (refrigerator)

Add all the vegetables and spices (not the beans) to the pot. Add the beer. Simmer until the vegetables begin to soften, 30 minutes or so. Then add the tomato sauce and simmer awhile longer. If needed add some water or broth.

When the flavor and texture are near the desired result add the beans and meat. Perfect hearty chili for cold winter nights.

Thanks to burdockboy

Labels: beans, beef, carrot, cayenne, celery, chili, cumin, garlic, onion, peppers, stock, tomatoes

Posted by Steve at 11:30 PM | Permalink | Comments | links to this post

• 1/4 cup butter
• 1/2 cup chopped onions
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/4 cup flour
• 2 1/2 cups milk
• 1 cup beer
• 2 teaspoons Worcestershire sauce (a vegetarian version is available at natural foods stores)
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon tabasco sauce
• 2 cups sharp cheddar cheese2 tablespoons grated Parmesan cheese

Labels: bread, carrot, celery, cheddar, cheese, flour, milk, mustard, onions, parmesan, soup, tabasco, worcestershiresauce

Posted by Steve at 10:24 PM | Permalink | Comments | links to this post

Serves 6 to 8

Filling

• 2 tablespoons unsalted butter
• 1 large onion, chopped fine
• 2 medium carrots , peeled and chopped fine
• 2 pounds 85% lean ground beef
• Table salt and ground black pepper
• 5 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1/4 cup heavy cream
• 1 3/4 cups low-sodium chicken broth
• 3/4 cup beer
• 2 tablespoons soy sauce
• 2 teaspoons minced fresh thyme leaves
• 1 cup frozen peas

Topping

• 2 1/2 pounds russet potatoes . peeled and cut into 2-inch pieces
• Table salt
• 2tablespoons unsalted butter , melted
• 1/3cup heavy cream , warmed
• Ground black pepper
• 1 large egg , beaten

1. For the filling: Heat butter in large skillet over medium-high heat until foaming. Add onion and carrots and cook until soft, about 8 minutes. Add meat, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, breaking up meat into small pieces with wooden spoon, until browned, about 12 minutes. Add flour and tomato paste and cook until paste begins to darken, about 1 minute.

2. Add cream and cook about 1 minute. Add broth, beer, soy sauce, and thyme and simmer over medium heat, stirring frequently, until mixture is thick but still saucy, 15 to 20 minutes. Remove from heat, stir in peas, adjust seasonings, and transfer to broiler safe 2-quart casserole dish.

3. For the topping: Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring potatoes, 1/2 teaspoon salt, and water to cover to boil in large saucepan over high heat. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth. Season with salt and pepper.

4. Spread potatoes over filling, using spatula to smooth top. Brush with egg and drag fork across top to make ridges. Bake until filling is bubbling, about 15 minutes. Turn on broiler and cook until top is golden brown, 3 to 5 minutes. Remove from oven and cool 10 minutes. Serve.

Thanks to WhatDidYouEat?

Labels: beef, butter, carrot, cream, eggs, flour, onion, peas, potatoes, soysauce, stock, tomoto paste

Posted by Steve at 10:52 PM | Permalink | Comments | links to this post

2 tbsp. vegetable oil
21/2to 3 lb. chuck steak, cut into 2-in. cubes and trimmed
1 large onion, chopped
3 large carrots, cubed
1 rib celery, cubed
6 cloves garlic, peeled but left whole
1/2c. beef or chicken stock
2 bottles good dark beer or stout
2 large bay leaves
1 sprig fresh rosemary
1/4c. chopped fresh parsley
2 strips orange peel
2 large potatoes, peeled; 1 chopped, the other cut into 2-in. cubes
1 c. frozen peas
Salt and freshly ground pepper to taste

In a large, heavy-bottomed Dutch oven or flame-proof casserole, heat the oil over medium-high and brown the meat on all sides in batches until it is crusty brown, about 5 to 7 minutes. Remove the meat and add the onion, carrots, celery and garlic, and cook until they begin to color and the onion becomes translucent, about 3 minutes. Add the stock and beer, stirring up all the browned bits on the bottom, and return the meat to the pot. Add the bay leaves, rosemary, parsley, orange peel and the chopped potato and stir.

Reduce the heat, cover, and simmer the stew or set in a preheated 300-degree oven until the liquid thickens and reduces by about half, about 11/4to 11/2hours. Add the cubed potatoes and continue cooking until easily pierced with a fork and the meat is very tender, another 20 minutes. Stir in the peas and heat through, about 2 to 3 minutes. Season with salt and freshly ground black pepper. Serves 6 to 8, but is easily doubled.

Thanks to startribune.com

Labels: carrot, celery, garlic, onion, peas, potatoes, steak, stock

Posted by Steve at 11:06 PM | Permalink | Comments | links to this post

• 4 Tbs. unsalted butter
• 1 yellow onion, finely diced
• 2 celery stalks, finely diced
• 2 carrots, peeled and finely diced
• 1/3 cup all-purpose flour
• 1 3/4 cups milk
• 1 3/4 cups chicken stock
• 1 bottle (12 fl. oz.) ale
• 1 Tbs. Worcestershire sauce
• 1 tsp. dry mustard
• 1 3/4 lb. sharp cheddar cheese, grated
• salt, to taste
• Cayenne pepper, to taste

In a soup pot over medium-low heat, melt the butter. Add the onion, celery and carrots and cook, stirring occasionally, until very soft, 10 to 15 minutes. Stir in the flour and cook for 3 to 5 minutes. Increase the heat to medium-high and whisk in milk and stock. bring to a simmer and cook, stirring often, until thickened, about 10 minutes. Using an immersion blender, puree the soup until smooth. Strain the mixture through a fine-mesh sieve into a large bowl. Return the mixture to the pot and set over medium heat. Add the ale, Worcestershire and mustard and simmer for 5 minutes. Whisk in the cheese 1/2 cup at a time, letting each addition melt before adding more; do not allow the soup to boil. Season with salt and cayenne. Ladle into warmed bowls and serve immediately. Serves 4 to 6. Thanks to Cooking in KC

Labels: butter, carrot, cayenne, celery, cheddar, cheese, flour, milk, mustard, onion, soup, stock

Posted by Steve at 2:47 PM | Permalink | Comments | links to this post

• 4 large potatoes
• 1/4 cup milk
• 2 tbsp butter
• olive oil
• 2 onions
• 1 carrot
• 500g beef
• 1 cup beer
• 1 cup beef stock
• 2 tbsp oyster sauce
• 2 tbsp cornflour
• 1 cup frozen peas

Boil 4 large potatoes (chopped) for 20 minutes. Drain and mash in pan with 2 tbsp butter and ¼ cup milk. Set aside. Preheat oven to 220C. Place a splash of olive oil in an flameproof, ovenproof casserole dish over medium heat.

Cook 2 onions (sliced) and 1 carrot (diced) for 2-3 minutes. Add 500g beef mince and stir-fry for 5 minutes or until beef is browned.

In a bowl, combine 1 cup beer (such as James Squire pilsener), 1 cup beef stock, 2 tbsp oyster sauce and 2 tbsp cornflour. Stir until smooth and add to beef. Increase heat to high and cook for 2-3 minutes or until thickened. Stir in 1 cup frozen peas.

Top beef with mash, smooth top and bake for 20 minutes.

Thanks to TheAge

Labels: beef, carrot, milk, onions, peas, potatoes

Posted by Steve at 1:51 PM | Permalink | Comments | links to this post

Adapted from "Joy of Cooking," by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker

• 2 pounds boneless stew meat such as chuck, short-rib meat or bottom round, cut into 1-inch pieces
• 1/2 to 1 teaspoon dried herbs (thyme, marjoram, savory, oregano and/or basil)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 tablespoons olive or vegetable oil, bacon fat or beef drippings
• 1 onion, chopped
• 1 carrot, chopped
• 1 small rib celery, chopped
• 4 cloves garlic, chopped
• 2 bay leaves
• 2 to 3 cups beef or chicken stock, dry red or white wine, or beer
• 2 to 3 carrots, peeled and cut into chunks
• 3 to 4 boiling potatoes, peeled and cut into chunks
• 2 turnips, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• Minced parsley
• Dough for 1 double-crust 10-inch pie, or 2 12-ounce containers refrigerated biscuit dough
• 2 tablespoons beaten egg (about 1/2 large egg)

Pat meat dry and season with herbs, salt and black pepper. Dredge in flour. Heat oil or drippings in a Dutch oven over medium-high heat. When hot, shake excess flour off meat and place pieces in Dutch oven in batches, being careful not to crowd. Brown on all sides and remove with slotted spoon as pieces finish browning.

When all pieces are browned, pour off all but 2 tablespoons oil (or add more if necessary) and add chopped onion, carrot, celery and garlic. Cover and cook, stirring often, over medium heat until the onions are softened, about 5 minutes. Return meat to Dutch oven.

Add bay leaves, salt, black pepper and enough stock, wine or beer to cover meat at least halfway.

Bring to a boil, then reduce heat, cover and simmer until meat is fork-tender, 1 1/2 to 2 hours.

Add chunks of carrots, potatoes and turnips and parsnips if desired, then cover and cook until vegetables are tender, 35 to 40 minutes. Add additional stock, water, wine or beer as necessary to prevent scorching.

Remove pot from heat. Skim off any fat from surface, remove bay leaves, add parsley and adjust seasonings.

Preheat oven to 400 degrees.

Place one layer of pie dough in 2 1/2 quart casserole dish, fitting into bottom and sides and leaving overhang. Pour beef stew into prepared casserole and top with second layer of dough. Trim, leaving generous (1/2 inch) overhang, then crimp to seal.

Brush with beaten egg and bake 30 to 40 minutes, until crust is golden-brown and filling is bubbling.

If using biscuits, layer bottom of 2 1/2 quart casserole dish with biscuit rounds, overlapping if necessary. Pour in filling. Bake for 30 minutes, then add layer of biscuit rounds on top of filling and bake an additional 15 minutes, until golden brown.

Serves 4 to 6.

Thanks to Amy at the Pittsburgh Post Gazette

Labels: beef, carrot, celery, eggs, garlic, onion, parsnips, potatoes, turnips

Posted by Steve at 12:28 PM | Permalink | Comments | links to this post