The beer I used for this stew was Mackeson Stout. It is a milk stout that is brewed in Kent and has been since 1907. It is very low in alcohol, just 2. If given the choice would I use Guinness?, and yes, probably. Though maybe that is because I’m a sucker for a good marketing campaign.
This hearty beef stew is made with lean boneless chuck that’s cooked with carrots, parsnips, and turnips, and flavored with dark beer. Simmering it in a Dutch oven for about 2 hours makes the meat and vegetables fork tender and delicious.
What can you make with canned beef?
With canned beef in the pantry, these recipes are a cinch. This is a great quick lunch.
Canned corned beef, Velveeta, cream of chicken soup and a bit of milk are tossed with noodles and baked until the flavors meld. This recipe is delicious, quick and easy. It goes great with green beans, and is the perfect way to use left over mashed potatoes .
Preheat oven to 350 °F. In a non-stick skillet over medium heat., and add oil. Once hot, add canned corned beef hash, garlic powder, salt, and pepper. Stir fry and cook for about 2 minutes.
What can you make with beer?
Recipes with beer are always so fun to cook. As it turns out, beer is great for more than just a cold sip on football game days. It makes meat tender, adds loads of flavor to baked goods, and creates a rich depth in soups and stews. Here, you’ll find our collection of recipes using beer.
Whether you’re slathering this on beef or pork ribs, grilled chicken, or fish, go with a pale ale or wheat beer. A dark stout or bitter IPA may be too overpowering in flavor. Just like marinating with wine, beer naturally helps to tenderize cuts of meat as well as add flavor.