To make this hearty beef stew, cut potato, carrot, and celery chunks in the bottom of crock pot. Top with 2 bay leaves. Add 12 ounces dry stout for the veggies to begin to soak-up the dry stout flavor.
Season flour with a dash of salt, pepper and garlic powder and coat the beef with the flour mixture.
Heat a couple of Tbsp of olive oil over medium/high heat in a large skillet and add one bay leaf. Sauté beef in batches, just until browned. Remove and set aside. Add 12 ounces dry stout while cooking beef.
Add onion and garlic to the same pan and sauté over medium heat for a few minutes, then add about half the can of beef broth to deglaze, scraping up the brown bits on the bottom of the pan.
Add meat and onions to crock pot, top with mushrooms.
Mix remaining beef broth with tomato sauce, onion soup mix, remaining seasonings, and add to crock pot. Pour in one bottle of dry stout.
These cinnamon rolls are baked in half-pint, wide-mouth mason jars, creating a convenient grab-and-go breakfast or a fun way to add some character to a beer-tasting brunch.
Several beer styles will work well to create a tender, sweet dough. The basic lager is a solid choice, but don’t be afraid to branch out to a brown ale or spiced beer. You’ll need a little patience with these rolls in two ways. First, the dough rests and rises in the refrigerator for 20 to 24 hours. Second, it is a sticky dough, so use generously floured hands and surface to work with it. It’s worth it in the end, I promise!
The specialty malts in Sierra Nevada Porter yield roasted notes of black coffee and cocoa, accents you can detect in these rich chocolate pots de crème.
After growing up in the Midwest, where thick and sticky barbecue sauce coats all braised and pulled pork, it was refreshing to learn this less cloying, more umami-driven recipe from chef Carlo Lamagna at Clyde Common in Portland, Oregon. Tangy adobo is a big flavor, and the pickled vegetables that accompany this dish are used to bring out the vinegar and add some texture to each bite. This dish, inspired by Carlo’s Filipino heritage, is best served family style right out of the Dutch oven with plenty of jasmine rice to go with it. When you pair this dish with an IPA, you help your palate learn how hops and bitterness pair well with a little bit of spice as well as the acidity of a pickling process.
Share Post