Soups, Stews, and Sides | Page 2 | NBWA: America's Beer and Beverage Distributors

Serves 8

1 cup + 2 TBLS all purpose flour
¾ cup light brown sugar (packed)
¾ tps ground cinnamon
¼ tsp salt
¼ cup cold butter, cut into small pieces
1 large egg
¾ cup Brown Ale beer (Porter Beer may be substituted)
1 cup mild molasses
1 tsp baking soda
¼ cup boiling water
1 (9-inch) ready-to-use refrigerated pie crust (or frozen 9-inch pie shell, thawed)

Preheat oven to 375 F.

In bowl of a food processor, combine flour, brown sugar, cinnamon and salt. Pulse to mix. Add butter; pulse until mixture resembles fine crumbs. Remove ½ cup of the crumb mixture and set aside.

In large bowl, beat egg until well blended. Add beer and molasses; stir until just combined. In small cup, dissolve baking soda in boiling water. Stir into molasses mixture; add crumb mixture from food processor bowl. Stir mixture until well blended.

Pour mixture into pie shell. Top with reserved ½ cup crumb mixture. Bake in oven 35 minutes, or until filling is puffed and just set, and crumb mixture is lightly golden. Cool completely.

Nutrition Information, Per Serving:
410 calories; 12 g fat; 4.5 g saturated fat; 73 g carbohydrate

Brown Ale Beer and Acorn Squash SoupThanksgiving is a perfect time to add flavorful beers to your dining table – both in the food and as an accompaniment! Porters, ales and stouts are fun to pair with cold-weather comfort foods. 

As a starter, why not wow your guests with Brown Ale Beer and Acorn Squash Soup. Roasted acorn squash is combined with onion, maple syrup, cinnamon, nutmeg and cayenne pepper for a rich, nutty flavor. Add a favorite dark beer, such as Oktoberfest or Brown Ale, to the soup mixture and top with roasted walnuts and a dollop of sour cream.

Serves 4

2 medium acorn squash (about 3 pounds total)
2 TBLS butter
1 medium onion, diced
2 TBLS maple syrup
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp cayenne pepper, or paprika
1 ½ cups chicken broth
1 cup Brown Ale Beer
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup sour cream
8 toasted walnut halves

Preheat oven to 400 F. 

Cut acorn squash in half crosswise; scrape out seeds and string pulp with metal spoon.  Arrange squash halves, cut-side-down, on a parchment-covered sheet pan. Bake in preheated oven until very soft, about 35 minutes. Remove and set aside to cool about 30 minutes.

While squash halves are cooling, melt butter in large soup pot over medium-low heat.  Stir in onion and cook, stirring often, until onion is very soft and beginning to brown, about 6-8 minutes. Stir in maple syrup, cinnamon, nutmeg and cayenne pepper.
Scoop the cooked flesh from the squash halves and add to soup pot. Stir in chicken broth, increase heat to high and bring soup to a simmer. Reduce heat to low, cover and simmer for 20 minutes. Remove from heat and cool for five minutes.

In food processor or blender, puree soup mixture, in batches if necessary, until very smooth. Return soup to pot, whisk in Brown Ale Beer, salt and pepper. Warm to a slight simmer.

To serve, pour into four separate bowls and top with dollop of sour cream and two toasted walnut halves.

Nutritional Analysis, Per Serving:
273 calories; 10.8 g fat; 5.7 g saturated fat; 39.7 g carbohydrates

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

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

Serves 4

1 bottle (12 oz) Lager Beer
½ cup cheddar cheese, cut into 1” cubes
2 chicken breast halves, bone-in and skin-on
1 medium onion, diced
3 cups water
¼ cup lime juice
1/3 cup bottled barbeque sauce
1 can (15 oz) creamed corn
1 can (15 oz) black beans, rinsed and drained
½ cup Monterey Jack cheese, shredded
2 TBLS cornmeal
2 TBLS cilantro, chopped
1 bag of Tortilla chips

In small microwavable dish, pour 2 tablespoons beer. Add cheddar cheese cubes and set aside.

Pour remaining beer into soup pot. Add chicken breasts, onion, water, lime juice, barbeque sauce, creamed corn, black beans and Monterey Jack cheese. Stir well to combine. Bring to a boil; cover pot and reduce heat to low. Simmer 30 minutes. Remove chicken from pot and cool for 10 minutes. Add cornmeal and cilantro to soup; stir well to combine. Continue to simmer soup while chicken is cooling.

Place dish with cheese and beer in microwave; cook about one minute to melt cheese. Stir until smooth and set aside.

To serve, shred chicken and divide evenly among serving bowls. Ladle soup broth over chicken. Garnish each bowl with about 4 tortilla chips; drizzle with cheese-beer sauce.

Nutrition Information, Per Serving:
470 calories; 15 g fat; 7 g saturated fat; 53 g carbohydrate

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