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Not just pub grub anymore (not that there's anything wrong with that), beer & food pairings have come a long way! Here we aim to show the versatility of beer with food, as well as sharing recipes for cooking with beer.
Mr. Hall Strikes Again...
Dave,
You said you wished people would send more recipes. Here’s one.
David Hall
Beef in Beer
2 t canola oil
1 onion, chopped
6 slices bacon
3 T flour
1 kg beef stew meat
2 T canola oil
½ btl Half Pints Amber Ale (350 mL)
1 T Dijon mustard
2 t sugar
1 T fresh thyme or 1 t dried thyme
100 g fresh chanterelle mushrooms, sliced
[or any other mushroom]
8 thick French bread slices, toasted
3 T Dijon mustard
Heat the first amount of oil in a frying pan. Add onion & bacon.
Cook until onion is softened. Transfer to slow cooker. Discard drippings.
Dredge the beef in flour. Heat the second amount of oil in the same pan.
Brown the beef in 2 batches.
Combine the next 4 ingredients. Slowly add this to the beef, stirring
and scraping any brown bits from the pan, until boiling.
Add beef to onion mixture. Stir well.
Cover and cook on low for 8-9 hours or high for 4-4½ hours.
Add mushrooms about 1 hour before serving.
Add more ale if necessary.
Place 1 bread slice on each of 8 plates.
Spread about ½ t mustard on each slice.
Spoon ½ C beef mixture on top of each slice.
Serves 8, or 4 hungry.
Serve with Half Pints Amber Ale or Stir Stick Stout.
You said you wished people would send more recipes. Here’s one.
David Hall
Beef in Beer
2 t canola oil
1 onion, chopped
6 slices bacon
3 T flour
1 kg beef stew meat
2 T canola oil
½ btl Half Pints Amber Ale (350 mL)
1 T Dijon mustard
2 t sugar
1 T fresh thyme or 1 t dried thyme
100 g fresh chanterelle mushrooms, sliced
[or any other mushroom]
8 thick French bread slices, toasted
3 T Dijon mustard
Heat the first amount of oil in a frying pan. Add onion & bacon.
Cook until onion is softened. Transfer to slow cooker. Discard drippings.
Dredge the beef in flour. Heat the second amount of oil in the same pan.
Brown the beef in 2 batches.
Combine the next 4 ingredients. Slowly add this to the beef, stirring
and scraping any brown bits from the pan, until boiling.
Add beef to onion mixture. Stir well.
Cover and cook on low for 8-9 hours or high for 4-4½ hours.
Add mushrooms about 1 hour before serving.
Add more ale if necessary.
Place 1 bread slice on each of 8 plates.
Spread about ½ t mustard on each slice.
Spoon ½ C beef mixture on top of each slice.
Serves 8, or 4 hungry.
Serve with Half Pints Amber Ale or Stir Stick Stout.
Labels: Bulldog Amber, Savory, Stir Stick Stout