Type what you have

Ingredients

• ✓ pale ale
• beef stew meat
• lager beer
• onion
• worcestershire sauce
• garlic
• parsley
• thyme
• salt
• pepper
• potato
• mushroom
• flour
• pastry

Instructions

1. 1 Gather all ingredients.
2. 2 Combine beef stew meat, ale, and onion in a large saucepan over low heat; simmer until beef is tender, about 30 minutes. Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Season beef mixture with Worcestershire sauce, garlic, parsley, thyme, salt, and black pepper; add potatoes and mushrooms. Increase heat to medium; cover saucepan and simmer until potatoes are just fork-tender, 10 to 15 minutes.
4. 4 Whisk a small amount of sauce with flour in a small bowl; stir into beef mixture. Simmer until slightly thickened.
5. 5 Place 1 pie crust into bottom and up sides of a 9-inch pie plate. Spoon hot beef mixture into crust; top with remaining pie crust. Cut slits in top crust to vent steam; crimp edges to seal together.
6. 6 Bake in the preheated oven until crust is golden brown and gravy is bubbling, 35 to 40 minutes.

By Mrs L

Ingredients

• ✓ pale ale
• all-purpose flour
• white sugar
• baking powder
• salt
• lager beer
• peanut
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the cups of a muffin tin.
2. 2 In a large bowl, stir together the flour, sugar, baking powder, and salt. Pour in the beer and stir until evenly moistened. The dough will be slightly sticky. Stir in peanuts. Fill muffin cups 3/4 full with the batter and spoon about 1/2 teaspoon of butter over the top of each one.
3. 3 Bake for 25 minutes in the preheated oven, or until browned and firm. Cool in the pan for about 5 minutes before removing and cooling on a wire rack.

By ColleenMick

Ingredients

• ✓ pale ale
• chicken broth
• black bean
• tomato
• green chile pepper
• corn
• red enchilada sauce
• onion
• taco seasoning
• jalapeno pepper
• chicken breast
• cilantro

Instructions

1. 1 Mix chicken broth, black beans, diced tomatoes, pale ale, corn, red enchilada sauce, onion, taco seasoning, and jalapeno pepper together in a slow cooker. Add whole chicken breasts.
2. 2 Cook on Low until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 5 to 6 hours. Remove chicken and shred using 2 forks; stir back into the slow cooker. Continue cooking, 1 to 2 hours more.
3. 3 Stir cilantro into the slow cooker. Cook on Low until flavors combine, about 15 minutes.

By Sabbath Jackson

Ingredients

• ✓ pale ale
• flat iron steak
• salt
• garlic
• olive oil
• stout beer
• worcestershire sauce
• hoisin sauce
• brown sugar
• butter
• shallot
• all-purpose flour
• black pepper
• butter

Instructions

1. 1 Rub steaks down with a pinch or two of salt. Let rest for 30 minutes to absorb salt.
2. 2 Meanwhile, preheat the oven to 385 degrees F (190 degrees C).
3. 3 Mince 1 clove of garlic and set aside. Cut tops off 2 remaining cloves and rub with olive oil. Wrap in foil.
4. 4 Roast garlic in the preheated oven until cloves are tender and browned, about 25 minutes. Remove from the oven and set aside.
5. 5 Whisk pale ale, stout, Worcestershire, hoisin, and brown sugar together in a bowl; set aside.
6. 6 Melt 2 tablespoons butter in a saucepan over medium-low heat. Reduce heat to low, add shallot, and cook until it starts to caramelize, 10 to 15 minutes. Add the reserved minced garlic and the roasted garlic; cook until fragrant, about 30 seconds.
7. 7 Add remaining 2 tablespoons butter and flour; stir it all up to make a roux and cook for 4 minutes. Increase heat to medium and slowly whisk in the beer mixture, letting it thicken each time before adding more. Once it is all incorporated, let gravy simmer and reduce for 10 minutes. Season with remaining salt and pepper.
8. 8 Melt clarified butter in a large skillet over medium heat. Add steaks and cook for 8 minutes, flipping halfway through. Crank heat up to medium-high and sear for a maximum of 1 minute per side. Remove steaks to a plate and tent with foil; let rest for 8 to 10 minutes.
9. 9 Plate steaks and ladle gravy over top. Serve immediately.

By Brian Genest