Type what you have

Ingredients

• ✓ stout beer
• butter
• cocoa powder
• all-purpose flour
• white sugar
• baking soda
• salt
• egg
• sour cream
• bacon
• maple syrup
• butter
• powdered sugar
• cream cheese
• maple syrup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. 2 Bring stout and butter to a boil in a saucepan over medium-high heat, about 5 minutes. Set aside, stirring occasionally, until butter has melted. Mix in cocoa powder until smooth.
3. 3 Mix flour, sugar, baking soda, and salt together in a bowl until thoroughly combined.
4. 4 Mix eggs with sour cream in a large bowl using an electric mixer on low until well combined. Add beer mixture slowly, followed by flour mixture, until batter is smooth.
5. 5 Divide batter between the prepared muffin cups, filling each about 2/3 full.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 17 to 19 minutes.
7. 7 Remove from the oven and let cool completely, about 30 minutes. Leave the oven on.
8. 8 Meanwhile, lay bacon strips on an aluminum foil-lined baking sheet. Baste with 1 1/2 tablespoons maple syrup, covering both sides.
9. 9 Bake in the preheated oven for 8 minutes. Turn bacon over, baste with remaining syrup, and bake until browned and crisp, about 8 minutes more, watching to make sure not to burn.
10. 10 Remove bacon and lay strips on parchment paper so they don't stick to foil upon cooling. Let cool completely, 10 to 15 minutes. Chop into pieces.
11. 11 Combine butter and powdered sugar in a bowl using an electric mixer until smooth. Beat in cream cheese until smooth. Beat in maple syrup. Frost cooled cupcakes and top with bacon bits.

By kris

Ingredients

• ✓ stout beer
• flat iron steak
• salt
• garlic
• olive oil
• pale ale
• 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

Ingredients

• ✓ stout beer
• russet potato
• carrot
• onion
• garlic
• olive oil
• beef chuck roast
• tomato paste
• beef broth
• garlic powder
• onion powder
• paprika
• salt
• black pepper

Instructions

1. 1 Place potatoes, carrots, onion, and garlic into a slow cooker.
2. 2 Heat olive oil in a skillet over medium heat. Add beef; cook and stir until evenly browned, about 10 minutes. Transfer beef to the slow cooker with vegetables.
3. 3 Pour 1/4 cup beer into the same skillet and bring to a boil while scraping the browned bits of beef off of the bottom of the skillet with a wooden spoon. Stir in tomato paste; cook until thickened, about 5 minutes. Pour mixture into the slow cooker.
4. 4 Pour remaining beer, beef broth, garlic powder, onion powder, paprika, salt, and pepper into the slow cooker.
5. 5 Cook on Low until potatoes and carrots are easily pierced with a fork, about 8 hours, or on High for 3 to 4 hours.

By ami_tx

Ingredients

• ✓ stout beer
• swiss cheese
• bread
• cornstarch
• water
• black pepper
• salt
• worcestershire sauce
• tomato paste
• vegetable broth
• rosemary
• garlic
• onion
• carrot
• potato
• olive oil
• all-purpose flour
• portobello mushroom

Instructions

1. 1 Toss mushrooms and flour together in a bowl until coated.
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir coated mushrooms until browned, 5 to 10 minutes.
3. 3 Combine potatoes, carrots, onion, garlic, and rosemary in a large stockpot; top with cooked mushrooms. Stir beer, vegetable broth, tomato paste, Worcestershire sauce, salt, and pepper into vegetable mixture. Cover stockpot and cook over medium-high heat until vegetables are tender and soup flavors have blended, about 1 hour.
4. 4 Whisk water and cornstarch together in a bowl until dissolved; stir into soup until thickened, about 3 minutes.
5. 5 Set oven rack about 5 inches from the heat source and preheat the oven's broiler.
6. 6 Arrange bread slices on a baking sheet and sprinkle Swiss cheese over each slice.
7. 7 Broil bread in the preheated oven until cheese is melted and golden, about 1 minute.
8. 8 Ladle soup into bowls using a slotted ladle; top each with a bread slice. Ladle broth over bread until saturated.

By Matthieu Duquette

Ingredients

• ✓ stout beer
• beef short rib
• salt
• black pepper
• all-purpose flour
• olive oil
• butter
• onion
• garlic
• beef stock

Instructions

1. 1 Gather all ingredients.
2. 2 Season ribs with salt and pepper. Dredge in flour until coated; shake off excess.
3. 3 Heat olive oil and butter in a Dutch oven or large skillet over medium-high heat. Cook ribs until browned, about 5 minutes per side. Remove ribs and set aside.
4. 4 Add onion and garlic to the pot; cook and stir until onion is tender, about 5 minutes. Return ribs to the pot; pour in beer while scraping the browned bits of food off the bottom of the pot. Pour in beef stock.
5. 5 Cover and simmer over low heat until ribs are very tender, about 2 hours.
6. 6 Serve and enjoy!

By CooperCook

Ingredients

• ✓ stout beer
• black pepper
• salt
• liquid smoke
• mustard powder
• black pepper
• garlic salt
• paprika
• worcestershire sauce
• balsamic vinegar
• molasses
• brown sugar
• maple syrup
• water
• onion
• salt pork
• water
• baking soda
• navy bean
• pinto bean

Instructions

1. 1 Combine pinto beans, navy beans, and baking soda in a large pot. Add water until level is 2 inches higher than beans. Heat over medium-high heat until boiling. Cook for 5 minutes then remove pot from heat. Set aside to soak for 8 hours.
2. 2 Drain beans, reserving 1 1/2 cups soaking liquid. Place beans in a slow cooker.
3. 3 Place salt pork in a large skillet over high heat; sear until browned, 3 to 5 minutes per side. Remove from the heat, cut into small chunks, and add to the slow cooker.
4. 4 Add onion to the skillet with the leftover pork fat; cook over medium-high heat until translucent, about 5 minutes; transfer to the slow cooker.
5. 5 Combine stout beer, hot water, maple syrup, brown sugar, molasses, balsamic vinegar, Worcestershire sauce, paprika, garlic salt, pepper, mustard powder, and liquid smoke in a bowl. Mix well and pour sauce over beans, pork, and onions in the slow cooker. Add the reserved bean soaking liquid.
6. 6 Cook on Low until beans are tender, about 10 hours. Drain to desired consistency before serving.

By 14th Star Brewing Co