Serves 6
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
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 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
Serves 12
2 bottles Brown Ale beer (12 ounces each)
4 sprigs thyme
1 shallot, quartered
1 bay leaf
4 pounds sweet potatoes, sliced into ¼ inch thick rounds
1 cup heavy cream
1 tablespoon all-purpose flour
2 small cloves garlic, crushed through press
1 teaspoon salt
1 teaspoon black pepper
1/2 cup sliced chives
1 ½ cups shredded Fontina cheese
In large saucepan over medium-high heat, bring to a boil Brown Ale beer, thyme sprigs, shallot and bay leaf. Stir frequently to dissipate carbonation in beer. Add 1/3 of the sweet potato slices and poach for 3 minutes. Using a slotted spoon, transfer potatoes to a large bowl. Repeat with remaining potato slices, poaching in two batches.
Boil beer liquid 3-4 minutes, or until reduced to 3/4 cup. Remove from heat. Strain out solids. In medium bowl, whisk together heavy cream, flour and garlic until blended; stir into the beer reduction. Stir in salt and pepper.
Preheat oven to 375 F. Grease 13x9x2-inch glass baking dish. Layer 1/3 of the sweet potatoes in the dish; season with 1/4 teaspoon salt and then 1/4 teaspoon pepper. Sprinkle 1/3 of chives and 1/2 cup of cheese on top. Repeat with two more layers. Pour cream and ale mixture on top. Place in pre-heated oven and bake 45-50 minutes, until potatoes are tender when pierced with knife and a golden crust has formed on top. Let stand 5 minutes before serving.
Nutrition Information, Per Serving:
240 calories; 12 g fat; 7 g saturated fat; 26 g carbohydrate
Serves 8
2 pounds ground beef
1 onion, diced
5 cloves garlic, minced
2 poblano chilies, finely diced
1 red bell pepper, finely diced
2 tsp coriander
1 Tbls cumin
2 1/2 Tbls chili powder
2 cups Dark Ale beer
3 28-oz cans plum tomatoes, with juice
2 1/2 cups canned black beans, drained and rinsed
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
In large soup pot over medium-high heat, place ground beef. Sauté ground beef in large soup pot over high heat until browned, about 8 minutes. Stir in onion, garlic, chilies and red pepper; sauté until onions are tender, about 8 more minutes. Stir in coriander, cumin, chili powder and beer. Increase heat to high and cook, stirring constantly, about 2 minutes. Add tomatoes and juice, black beans, salt, pepper and cayenne pepper. Bring chili to a boil. Adjust heat to maintain a simmer and cook for 1 hour. Serve hot.
Per Serving: 437 calories; 30 g protein; 30 g carbohydrate; 20 g fat; 7.8 g saturated fat
Makes 6 servings
2 TBLS peanut oil
1 cup onion, finely chopped
1 small green bell pepper, finely chopped
3 cloves garlic, minced
1 TBLS fresh ginger, minced
½ tsp crushed red pepper flakes
3 cups canned chicken stock
1 bottle (12 oz) Bock Beer
2 cups mashed roasted sweet potato (from 2 large sweet potatoes)
2 tomatoes, chopped
¾ cup creamy peanut butter
2 cups cooked small shrimp
1 ½ tsp salt
6 TBLS scallions, chopped
In large soup pot over medium-low heat, warm peanut oil. Add onion, bell pepper, garlic, ginger and pepper flakes. Cook mixture, covered, eight minutes, stirring once or twice, until onions are translucent. Add chicken stock and Bock Beer; bring to a boil. Stir in sweet potatoes and tomatoes.
Cover pot and simmer soup for 15 minutes, stirring occasionally. Whisk in peanut butter, shrimp and salt, stir well until blended. Simmer two minutes longer.
Ladle soup into bowls. Garnish each with one tablespoon chopped scallions.
Nutrition Information, Per Serving:
410 calories; 22 g fat; 4.5 g saturated fat; 38 g carbohydrate