Soups, Stews, and Sides | NBWA: America's Beer Distributors

Serves 6

1 bottle (12 oz) lime and salt-flavored beer, or other fruit-flavored beer
1/3 cup extra-virgin olive oil
4 cloves garlic, sliced
1 pound baby potatoes (new, Yukon gold or fingerling), halved
½ pound baby carrots
3 thin leeks (white and light green parts only), chopped to 1”
½ pound asparagus, ends trimmed
½ pound sugar snap peas
1 tsp grated lemon zest
3 TBLS lemon juice
1 tsp whole grain mustard
3 TBLS chopped dill
1 tsp salt
¼ tsp black pepper

 

In large deep skillet, combine lime flavored Lager, olive oil, garlic, salt and pepper; add potato halves, cut-side down, and top with carrots. Bring mixture to a boil, reduce heat to medium-low, cover and simmer 12 minutes, or until potatoes are just tender. Transfer vegetables to serving platter with slotted spoon; cover loosely to keep warm.

Place leek pieces in same liquid in skillet and add asparagus spears on top. Bring to a boil, reduce heat to medium-low, cover and simmer 3 – 4 minutes. Uncover; scatter sugar snap peas in the skillet. Cover and simmer 3 – 5 minutes longer, or until sugar snap peas and asparagus are crisp-tender. Transfer vegetables to serving platter and cover.

Boil remaining liquid 4 minutes, or until reduced to ½ cup. Pour into a small bowl; whisk in lemon zest and juice, mustard and dill.  Stir in salt and pepper. Pour dressing over vegetables and toss well to coat.

Serves 6 – 8
 
1 pound black-eyed peas
1 ½ tablespoons extra-virgin olive oil
1 onion, diced (about 1 cup)
1 red or green bell pepper, seeded and diced (about 1 cup)
2 ribs celery, diced (about 1 cup)
¾ pound ham steak, cut into ½ inch dice
2 cloves garlic, chopped
1 ½ tablespoons thyme leaves
½ teaspoon paprika
2 cups chicken stock
1 bottle (12 ounces) pale ale beer
1 cup white long grain rice (raw)
1 teaspoon salt
1 bunch scallions, chopped
 
Place peas in large saucepan and cover with cold water. Bring to a boil over medium-high heat. Boil two minutes. Remove from heat, cover pan and let stand one hour. Drain in colander, rinse well and set aside.
 
Warm oil in large fry pan over medium-high heat. Add onion, pepper, celery, ham, garlic, thyme and paprika; sauté 6 minutes until onion and ham are lightly golden. Stir in peas, chicken stock and pale ale beer; bring to a full boil. Reduce heat to low, cover and simmer 20 minutes.
 
Stir in rice; cover pot and simmer an additional 25 minutes, or until peas are tender and all liquid has been absorbed. Stir in salt and blend well. Transfer to large serving bowl, sprinkle with scallions and serve warm.
 
Nutrition Information, Per Serving:
400 calories; 6 g fat; 1.5 g saturated fat; 59 g carbohydrate
 
Makes 12 servings
 
1 pound red cabbage, finely shredded
1 pound green cabbage, finely shredded
1 package (1 pound) carrots, shredded
1 sweet onion, thinly sliced
1/3 cup sugar
½ teaspoon celery seeds
1 bottle (12 ounces) pale ale beer
1/3 cup grape seed oil
¼ cup cider vinegar
1 tablespoon honey mustard
1 ½ teaspoons salt
½ teaspoon black pepper
 
In large bowl, toss red and green cabbage with carrots and onion slices. Combine well. Sprinkle with sugar and dill seeds; toss again until evenly distributed.
 
In large saucepan, pour beer and bring to a boil. Boil 5 minutes. Whisk in grape seed oil, vinegar, mustard, salt and pepper. Remove from heat and pour over cabbage mixture; toss briefly, then cover and refrigerate at least 4 hours or overnight.
 
When ready to serve, toss slaw and drain in colander.
 
Nutrition Information, Per Serving:
130 calories; 6 g fat; .5 g saturated fat; 17 g carbohydrate; 3 g fiber; 11 g sugar; 2 g protein
Serves 6
 
1 bottle (12 oz.) lime and salt-flavored beer, or other fruit-flavored beer
1/3 cup  extra-virgin olive oil
4 cloves garlic, sliced
1 pound baby potatoes (new, Yukon gold or fingerling), halved
½ pound baby carrots
3 thin leeks (white and light green parts only), chopped to 1”
½ pound asparagus, ends trimmed
½ pound sugar snap peas
1 tsp grated lemon zest
3 TBLS lemon juice
1 tsp  whole grain mustard
3 TBLS chopped dill
1 tsp salt
¼ tsp black pepper
 
In large deep skillet, combine lime flavored Lager, olive oil, garlic, salt and pepper; add potato halves, cut-side down, and top with carrots. Bring mixture to a boil, reduce heat to medium-low, cover and simmer 12 minutes, or until potatoes are just tender. Transfer vegetables to serving platter with slotted spoon; cover loosely to keep warm.
 
Place leek pieces in same liquid in skillet and add asparagus spears on top. Bring to a boil, reduce heat to medium-low, cover and simmer 3 – 4 minutes. Uncover; scatter sugar snap peas in the skillet. Cover and simmer 3 – 5 minutes longer, or until sugar snap peas and asparagus are crisp-tender. Transfer vegetables to serving platter and cover.
 
Boil remaining liquid 4 minutes, or until reduced to ½ cup. Pour into a small bowl; whisk in lemon zest and juice, mustard and dill.  Stir in salt and pepper. Pour dressing over vegetables and toss well to coat.
 
Nutrition Information, Per Serving:
260 calories; 12 g fat; 1.5 g saturated fat; 32 g carbohydrate; 5 g protein
Makes 3 cups, about 12 servings
 
2 tablespoons canola oil
1/3 cup minced onion
1 bottle oatmeal stout beer or porter beer (12 ounces)
¼ cup Dijon mustard
3 tablespoons tomato paste
½ teaspoon ground cumin
2 tablespoons lemon juice
2/3 cup chili sauce
½ teaspoon salt
¼ teaspoon black pepper
 
In medium-sized saucepan over medium heat, warm oil. Add onions and cook, stirring frequently, about 4 to 5 minutes, until tender but not browned. Stir in beer; mix well until foam dissolves. Add mustard, tomato paste, cumin, lemon juice, chili sauce, salt and pepper. Stir well to combine all ingredients. Bring mixture to a boil; reduce heat to low and simmer 10 minutes, stirring several times, until thick.
 
Let sauce cool completely. Pour into clean container with tight-fitting lid. Use immediately, or store sauce in refrigerator for up to two weeks.

Serves 6

2 cans (14.5 oz) reduced-sodium beef broth 
1 can (14.5 oz) chicken broth 
1 can (14.5 oz) diced tomatoes, Italian herb flavor, undrained 
1 bottle (12 oz) Wheat Beer 
1 bunch escarole, core removed, cut crosswise into 1-inch pieces
2 cups shredded or chopped carrots
½ cup chopped onion
1/4 cup Parmesan cheese, shredded
1 pkg (1 lb) frozen Italian meatballs
1 cup dried small pasta, such as fiori, small penne or small shell

In a soup pot, combine beef broth, chicken broth, tomatoes and juices, wheat beer, escarole leaves, carrots, onion, Parmesan cheese and meatballs. Bring to a boil; reduce heat to low, cover pot and simmer 30 minutes.

Stir in pasta. Raise heat to medium-low, cover and simmer 11 minutes or until pasta is just tender. Remove soup from heat; let stand 5 minutes before serving.

Nutrition Information, Per Serving:
420 calories, 21 g fat; 9 g saturated fat; 32 g carbohydrate; 1170 mg sodium

Serves 12
 
1 box Cornbread mix, prepared as directed on package and cut into half inch cubes
1 pound sweet Italian sausage, casings removed
1 pound hot Italian sausage, casings removed
3 large leeks, white and pale green parts only, thinly sliced
4 large carrots, peeled and finely diced
1 bunch cilantro, chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 bottle (12 ounces) Porter Beer
1 cup chicken broth
1 cup dried cranberries
3 tablespoons butter, cut into pieces
 
Preheat oven to 350ºF.  Place cornbread pieces in large roasting pan.  Bake 30 minutes, tossing once, until dried and lightly toasted. Cool. Transfer to large mixing bowl. Keep oven hot.
 
In large, deep saucepan over high heat, cook Italian sausages, 5 minutes, breaking into bits with back of wooden spoon. Add leeks and carrots; continue to cook 5 minutes, or until sausage is browned and cooked throughout and vegetables are tender.  Add to bowl with cornbread; add cilantro, salt and pepper. Mix well.
 
In same saucepan, pour Porter Beer and chicken broth; bring to boil over high heat. Add cranberries. Boil 10 minutes or until reduced to about 1 ½ cups. Pour over cornbread mixture and toss evenly to moisten.
 
Transfer to greased 9” x 2” x 13” baking dish; dot top with butter. Cover with foil. Bake 30 to 35 minutes.

Serves 6 - 8

2 tbls. olive oil
1 1/2 c. chopped onions
4 large garlic cloves, chopped
3 lb. ground chuck
5 tbls. chili powder
1 tbls. ground cumin
1 28-oz can crushed tomatoes
1 14.5 oz can chicken broth
1 12-oz bottle beer
1 6-oz can tomato paste
1 15- to 16-oz red kidney beans, rinsed

Heat oil in heavy large Dutch over over medium-high heat. Add onions and garlic. Saute until onions are translucent, about 8 minutes. Add chuck and saute until brown, breaking up meat with back of spoon, about 5 minutes. Add chili powder and cumin. Stir 2 minutes. Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 75 minutes. Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Refrigerate until cold, then cover. Re-warm over low heat before serving.)

Serves 6

1 Tbls butter
1 onion, coarsely chopped
1 carrot, coarsely chopped
1/2 bulb fennel, coarsely chopped
1 shallot, coarsely chopped
1 bay leaf
2 1/2 cups Amber Lager or Brown Ale beer
7 cups chicken broth
3 1/2 cups canned pumpkin pureé
3 tsp cinnamon
2 tsp ground ginger
1 tsp ground cloves
2 New Mexico red chilies, dried and seeded
1/2 cup maple syrup
1/2 tsp salt
1/4 tsp pepper
3/4 cup walnut halves and pieces
2 tsp chili powder
2 Tbls honey
1 cup sour cream

In large pot over medium heat, place butter, onion, carrot, fennel, shallot and bay leaf. Cook vegetables until tender, about 3 minutes, stirring. Increase heat to high; add beer. Simmer for two minutes. Add chicken broth, pumpkin pureé, cinnamon, ginger, cloves and chilies. Bring mixture to a boil. Adjust heat to maintain a simmer; cook for 30 minutes. In blender or food processor, pureé soup until smooth. Stir in maple syrup, salt and pepper. Top with toasted walnut cream. Serve hot.

Toasted Walnut Cream:
Preheat oven to 375° F. Place walnuts in ovenproof sauté pan; toast in oven until golden brown, about 8 minutes. Stir in chili powder. Toss to coat. Stir in honey; toss to coat. Bake 3 - 5 minutes more until walnuts are candied. Spread walnuts on wax paper to cool. Chop walnuts in food processor. Mix walnuts with sour cream.

Per Serving: 381 calories; 10 g protein; 43.9 g carbohydrate; 18 g fat; 6 g saturated fat

Serves 8

4 pounds beef-chuck stew meat, cut into 1 ½ inch chunks
1 ½ teaspoons salt
1 teaspoon black pepper
½ cup flour
¼ cup olive oil
2 (12 ounce) bottles Pumpkin Ale beer
2 cups beef broth
2 (8 ounce) cans tomato sauce
3 sprigs fresh rosemary
3 sprigs fresh thyme
3 shallots, finely chopped
2 bay leaves
1 ½ pounds small white boiling onions, peeled
1 ¾ pounds pumpkin or butternut squash, peeled, seeded and cut into 1 inch chunks
4 ribs celery, cut into 1 inch chunks
1 recipe poached Herbed Pumpkin Ale Bread Dumplings (see recipes)

Season beef with salt and pepper. Place flour in large bowl; dredge beef chunks in flour, shaking off excess. Reserve remaining flour in bowl. 

Heat oil in 8 quart Dutch oven or soup pot over medium-high heat. Add beef, in batches, and sauté until browned on all sides. Remove beef with slotted spoon to a bowl. Stir remaining flour into pan drippings and whisk for 1 minute.

Add Pumpkin Ale beer, broth, tomato sauce, herb sprigs, shallots and bay leaves to pot.  Return beef to pot; bring to a boil.  Reduce heat to low, cover and simmer 1 hour. Add onions; cover and continue to simmer 1 hour, or until beef is almost fork-tender, stirring once or twice. Add squash and celery; cover and simmer additional 30 minutes, stirring once or twice, until tender. The stew can be prepared to this point and refrigerated, up to 3 days ahead.

Remove herb stems and bay leaves from stew. If stew was made ahead, bring to a simmer. Arrange poached dumplings on top of stew; cover with lid and simmer 15 minutes longer, until dumplings are heated through.

Nutrition Information, Per Serving:
840 calories; 38 g fat; 13 g saturated fat; 57 g carbohydrate

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