Type what you have

Ingredients

• ✓ beer
• potato
• italian seasoning
• salt
• black pepper
• baby carrot
• yellow onion
• kielbasa sausage
• cabbage

Instructions

1. 1 Pour beer into a large pot, and bring to a boil over medium heat. Layer potatoes into the bottom of the pot, and sprinkle a little Italian seasoning, salt, and black pepper over potatoes. Layer baby carrots, onion, smoked sausage, and cabbage, sprinkling every layer with a bit more Italian seasonings, salt, and pepper. Turn heat to low, cover the pot, and simmer until vegetables are tender, about 45 minutes.

By Vanessa Lenore

Ingredients

• ✓ beer
• butter
• all-purpose flour
• salt
• pepper
• mustard
• worcestershire sauce
• hot pepper sauce
• milk
• cheddar cheese
• bread

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a saucepan over low heat. Stir in flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce. Cook and stir until smooth and bubbly, about 5 minutes.
3. 3 Remove the saucepan from the heat. Gradually stir in milk, then return to heat and stir continuously until mixture comes to a boil. Slowly pour in beer; cook and stir for 1 minute.
4. 4 Melt Cheddar cheese into mixture in small portions until completely incorporated. Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Toast bread slices on 1 side. Arrange on a baking sheet with the untoasted side facing up.
6. 6 Spoon cheese sauce over untoasted side.
7. 7 Cook under the preheated broiler until cheese sauce is bubbling and golden, 2 to 3 minutes. Serve hot.

By MOMFISH

Ingredients

• ✓ beer
• black pepper
• salt
• white sugar
• tomato
• tomato puree
• wild rice
• basmati rice
• garlic
• carrot
• onion
• cabbage
• white pepper
• paprika
• olive oil
• vegetable stock
• chuck steak

Instructions

1. 1 Cut chuck steak into cubes.
2. 2 Combine vegetable stock and beer in a Dutch oven and bring to a boil. Add chuck steak and return to a boil; skimming off and discarding any foam from the top. Add olive oil, paprika, and pepper. Reduce heat and simmer until meat is very tender, 1 to 2 hours.
3. 3 Add cabbage, onions, carrots, garlic, basmati and wild rice; simmer for 30 minutes. Add tomato puree, diced tomatoes, and sugar; simmer for another 30 minutes. Season with salt and pepper and serve.

By kpandres

Ingredients

• ✓ beer
• butter
• cabbage
• kielbasa sausage
• black pepper

Instructions

1. 1 Melt butter in a pot over medium heat. Cook and stir cabbage in the butter until tender, about 5 minutes. Add sausage and beer to the cabbage; stir. Season cabbage mixture with pepper. Simmer mixture until the sausage casings begin to shrink, about 20 minutes. Drain liquid from mixture before serving.

By turtlemin

Ingredients

• ✓ beer
• bratwurst
• aluminum foil baking pan
• onion
• butter
• bratwurst bun

Instructions

1. 1 Preheat an outdoor grill for medium-low heat and lightly oil the grate.
2. 2 Cook brats, covered, on preheated grill, turning often, until browned and an instant-read thermometer inserted into centers reads 160 degrees F (70 degrees C). Transfer brats to foil baking pan. Increase grill heat to medium.
3. 3 Place foil pan on grill; add beer, onions, and butter. Cover grill; simmer brats. Serve brats and onions on buns.

By From the Kitchen at Johnsonville Sausage

Ingredients

• ✓ beer
• butter
• sugar
• salt
• all-purpose flour
• yeast
• olive oil

Instructions

1. 1 Place beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting and press Start.
2. 2 Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan. Brush lightly with olive oil. Cover and let stand for about 15 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Spread desired sauce and toppings on top of dough.
5. 5 Bake in the preheated oven until crust is lightly browned and crispy on the outside, about 24 minutes.

By Kim

Ingredients

• ✓ beer
• butter
• celery
• carrot
• onion
• all-purpose flour
• mustard
• chicken broth
• cheddar cheese
• monterey jack cheese
• parmesan cheese

Instructions

1. 1 In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.
2. 2 When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.

By Kathe Bonfield

Ingredients

• ✓ beer
• ground beef
• worcestershire sauce
• whiskey
• garlic powder
• onion powder
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat; lightly oil the grate.
2. 2 Combine ground beef, beer, Worcestershire sauce, whiskey, garlic powder, onion powder, salt, and pepper in a large bowl; mix until evenly combined. Shape mixture into 6 patties.
3. 3 Cook on the preheated grill until meat is cooked to your desired degree of doneness, 5 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By twilightprincess

Ingredients

• ✓ beer
• bacon
• butter
• margarine
• onion
• carrot
• celery
• basil
• oregano
• green onion
• flour
• chicken broth
• processed cheese food
• cheddar cheese
• garlic powder

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown; drain on plate lined with paper towels; crumble.
2. 2 Melt the butter in a skillet over medium heat. Cook the onion, carrot, and celery in the butter until soft, 7 to 10 minutes. Add the bacon, basil, oregano, and green onions; cook and stir 2 minutes. Stir the flour into the mixture until completely dissolved. Pour in the chicken broth and beer; cook until heated through. Melt the processed cheese food and Cheddar cheese in the mixture in small batches. Season with garlic powder and stir.

By Michelle Pope Matthews

Ingredients

• ✓ beer
• kidney bean
• chipotle pepper
• adobo sauce
• chipotle pepper in adobo sauce
• beef stock
• tomato puree
• fire-roasted diced tomato
• tomato
• oregano
• cayenne pepper
• garlic powder
• black pepper
• salt
• sugar
• paprika
• cumin
• chili powder
• garlic
• jalapeno pepper
• orange bell pepper
• poblano pepper
• onion
• ground beef sirloin
• olive oil

Instructions

1. 1 Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside.
2. 2 Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes.
3. 3 Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often.
4. 4 Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.

By Nicole McLaughlin

Ingredients

• ✓ beer
• corned beef brisket
• garlic powder
• onion powder

Instructions

1. 1 Gather all ingredients.
2. 2 Place brisket fat-side up on a rack inside an electric pressure cooker. Sprinkle garlic powder and onion powder over brisket; pour beer into the pot.
3. 3 Close and lock the lid. Select "Meat" setting according to manufacturer's instructions; set timer for 1 hour 30 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
5. 5 Transfer brisket to a cutting board; remove the top layer of fat and slice across the grain.

By Christina

Ingredients

• ✓ beer
• pork loin roast
• sauerkraut
• apple
• onion
• brown sugar

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Place pork roast into a large baking dish and scatter sauerkraut around roast. Arrange apple and onion quarters around roast. Sprinkle sauerkraut, apples, and onions with brown sugar. Pour beer over roast and sauerkraut mixture. Cover the dish with aluminum foil and seal the foil to the edges of the dish.
3. 3 Bake in the preheated oven until roast is tender and pan juices are reduced, 3 to 4 hours. If it seems dry, pour in 1 more can beer.
4. 4 To serve, gently toss sauerkraut with apple and onion quarters and serve with sliced roast.

By MattyHam

Ingredients

• ✓ beer
• pork shoulder roast
• sauerkraut
• applesauce
• brown sugar
• water
• kraut juice
• all-purpose baking mix
• milk

Instructions

1. 1 Place pork roast into the bottom of a slow cooker and cover with sauerkraut with juice, applesauce, brown sugar, and 1 can beer. Set cooker to High, cover, and cook 3 hours. Reduce heat to Low and cook 4 more hours.
2. 2 About 1 1/2 hours before serving time, heat water with reserved pork trimmings in a large saucepan over low heat and simmer to make broth, about 45 minutes. Strain broth, discard trimmings, and pour remaining can of beer and kraut juice into the simmering broth. Bring the broth to a boil.
3. 3 Mix baking mix and milk in a bowl to make a sticky dough. Drop by spoonfuls into the boiling broth. Reduce heat to low, cover, and simmer dumplings for 10 minutes; uncover and simmer until dumplings are set, about 10 more minutes. For chewier dumplings, boil a few minutes longer. Remove dumplings from the broth with a slotted spoon and transfer to a serving bowl.
4. 4 Serve pork with cooked kraut and dumplings on the side; spoon thickened broth over dumplings.

By Pam White

Ingredients

• ✓ beer
• red potato
• carrot
• onion
• water
• corned beef brisket
• spice packet
• cabbage

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes, carrots, and onion into the bottom of a slow cooker; add water and place brisket on top of vegetables.
3. 3 Pour beer over brisket; sprinkle over spices from the packet and cover.
4. 4 Cook on High for 5 hours; stir in cabbage and cook for 1 more hour.

By LUSYRSGIRL

Ingredients

• ✓ beer
• carrot
• onion
• leek
• celery
• pork knuckle
• vegetable shortening
• black peppercorn
• salt
• ground cumin

Instructions

1. 1 Place the carrot, onion, leek, celery, and pork knuckles into a large stockpot. Throw in the peppercorns, and season with salt to taste. Add enough water to the pot to cover the vegetables. Cover, and cook over medium heat for 2 to 3 hours, or until everything is tender. Remove the knuckles from the water, and drain. Reserve vegetables and cooking liquid.
2. 2 Preheat the oven to 425 degrees F ( 220 degrees C). Melt the shortening in an enamel coated cast iron baking dish or pan. Place the drained pork knuckles, cooked vegetables, and about 2 cups of the cooking liquid into the pan.
3. 3 Bake for 30 minutes in the preheated oven. During the last 10 minutes, sprinkle with beer in which a good amount of salt has been dissolved. Dust lightly with cumin to increase flavor. Serve with potato or white bread dumplings, or sauerkraut salad. In Bavaria, the cooking liquid and juices are strained, and served as an accompanying sauce.

By MATTI422

Ingredients

• ✓ beer
• bacon
• kielbasa
• sweet onion
• brown sugar
• potato
• sauerkraut
• chicken broth
• apple
• salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add bacon; cook until crispy, 8 to 10 minutes. Pull bacon out with tongs and place into a bowl. Add kielbasa to the pot; lightly brown on all sides, 5 to 7 minutes. Remove with tongs and place into the bowl with bacon.
2. 2 Sauté onion in the pot until soft, 2 to 3 minutes. Crumble bacon and add to the pot. Stir in brown sugar. Add potatoes, sauerkraut, chicken broth, apple, beer, and salt. Mix gently.
3. 3 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method for 10 minutes according to the manufacturer's instructions, then release remaining pressure carefully using the quick-release method. Unlock and remove the lid.

By Shelly Exel-Miles

Ingredients

• ✓ beer
• rolled oat
• whole wheat flour
• brown sugar
• baking soda
• baking powder
• salt
• butter
• vanilla extract
• buttermilk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan.
2. 2 Mix oats, flour, sugar, baking soda, baking powder, and salt together in a bowl. Stir butter, vanilla, buttermilk, and Guinness together in a separate large bowl. Pour flour mixture into beer mixture, and gently stir until well combined. Pour batter into the prepared baking pan, and sprinkle with additional oats if desired.
3. 3 Bake in preheated oven for 30 minutes, then turn the temperature down to 400 degrees F (200 degrees C), and bake for an additional 30 minutes. Turn the oven off, open the door, and allow to cool for 30 minutes in the oven before turning out onto a wire rack.

By Dolly Bufter

Ingredients

• ✓ beer
• butter
• all-purpose flour
• worcestershire sauce
• mustard
• salt
• black pepper
• heavy cream
• cheddar cheese
• egg yolk
• bread

Instructions

1. 1 Melt butter in a large saucepan over low heat. Add flour and whisk for 2 to 3 minutes, being careful not to brown flour. Whisk in Worcestershire sauce, mustard, salt, and pepper until very smooth. Whisk in beer. Pour in heavy cream and whisk until smooth. Add Cheddar cheese gradually, stirring constantly, until melted and smooth, about 5 minutes.
2. 2 Remove cheese sauce from the heat and let cool, about 5 minutes. Whisk in egg yolks until incorporated.
3. 3 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Toast bread slices on 1 side. Arrange on a baking sheet with the untoasted side facing up. Spoon cheese sauce over untoasted side.
5. 5 Place under the preheated broiler until cheese sauce is bubbling and golden, 2 to 3 minutes.

By Allyson

Ingredients

• ✓ beer
• butter
• onion
• water
• garlic
• sazon seasoning with saffron
• lemon
• salt
• black pepper
• hot sauce
• shrimp

Instructions

1. 1 Melt butter in a saucepan over medium heat. Sauté onion in hot butter until slightly golden, about 5 minutes. Stir in water, garlic, sazon seasoning, lemon juice, salt, and pepper; cook for 2 minutes.
2. 2 Stir in beer and hot sauce; bring to a boil. Add shrimp and cook until bright pink on the outside and the meat is opaque, about 3 minutes.

By tstewartgrl

Ingredients

• ✓ beer
• butter
• onion
• garlic
• sazon seasoning
• saffron
• white wine
• hot sauce
• salt
• shrimp
• white rice
• parsley

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add onion and garlic; cook until tender but not brown, about 5 minutes. Stir in beer, sazón, white wine, hot sauce, and salt; bring to a boil. Reduce heat; simmer for 15 minutes.
2. 2 Add shrimp to the skillet; cook until pink, 3 to 4 minutes. Add rice; cook until heated through, about 5 minutes. Stir in parsley.

By Melissa Rapoza Fragoza

Ingredients

• ✓ beer
• potato
• chicken breast
• chourico sausage
• carrot
• onion
• parsley
• sofrito
• red cooking wine
• sazon seasoning
• garlic
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat oven to 300 degrees F (150 degrees C).
2. 2 Place potatoes, chicken, chourico, beer, carrots, onion, parsley, sofrito, cooking wine, sazon seasoning, garlic, salt, and black pepper in a large Dutch oven; mix well to combine. Cover with aluminum foil.
3. 3 Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C) and vegetables are tender, about 2 1/2 hours.
4. 4 Serve and enjoy!

By GEMINIJANELOU13

Ingredients

• ✓ beer
• vegetable oil
• beef pot roast
• dijon mustard
• brown sugar
• garlic
• nutmeg
• onion
• beef stock
• salt
• black pepper
• cornstarch
• water

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Heat vegetable oil in a Dutch oven over medium heat; brown the pot roast on all sides in the hot Dutch oven, 2 to 3 minutes per side.
3. 3 Mix the Dijon mustard, brown sugar, garlic, and nutmeg together in a small bowl; spread evenly over the browned pot roast. Layer the onion slices atop the pot roast. Pour the beer and beef stock over the pot roast; season with salt and black pepper. Cover the Dutch oven.
4. 4 Roast in the preheated oven until completely tender, about 3 1/2 hours. Remove the cover from the Dutch oven during the final 20 minutes of cooking time. Transfer the roast to a platter, and cover with aluminum foil; allow to rest for 10 minutes.
5. 5 While the meat rests, whisk the cornstarch and water together in a small bowl; stir the cornstarch slurry into the juices left in the Dutch oven. Place the Dutch oven over medium heat; bring the gravy to a low boil, and cook and stir until thickened. Serve on the side as gravy, or slice the beef and pour over the slices on a platter.

By barb

Ingredients

• ✓ beer
• butter
• onion
• celery
• carrot
• garlic
• red potato
• vegetable broth
• mustard
• cabbage
• corned beef
• salt
• black pepper

Instructions

1. 1 Melt butter in a large soup pot over medium-high heat. Add onions and cook for 3 minutes. Add celery, carrots, and garlic, and cook for 5 minutes more.
2. 2 Stir in potatoes, broth, beer, and mustard, and bring to a boil. Reduce heat and simmer for 15 minutes.
3. 3 Stir in cabbage and cook for 5 minutes. Turn heat off and stir in corned beef. Ladle into bowls and season with salt and pepper.

By Soup Loving Nicole

Ingredients

• ✓ beer
• milk chocolate candy
• oregano
• allspice
• paprika
• garlic powder
• cumin
• black pepper
• salt
• sugar
• chili powder
• sauerkraut
• tomato juice
• tomato
• tomato sauce
• tomato
• red bean
• garlic
• jalapeno pepper
• green bell pepper
• onion
• bacon drippings
• bratwurst

Instructions

1. 1 Cook and stir bratwurst in 1 tablespoon bacon drippings in a large skillet over medium heat until browned and no longer pink inside, about 15 minutes. Drain excess grease.
2. 2 Heat remaining 1 tablespoon bacon drippings in a large, deep pot over medium heat. Add onion, bell pepper, jalapeños, and garlic; cook and stir until onion is translucent, about 8 minutes. Add bratwurst to the pot; stir in red beans, petite diced tomatoes, tomato sauce, crushed tomatoes, tomato juice, sauerkraut, beer, chili powder, sugar, salt, black pepper, cumin, garlic powder, paprika, allspice, and oregano.
3. 3 Bring chili mixture to a boil, then reduce heat to a simmer; stir in milk chocolate until melted and dissolved. Simmer for 5 hours, stirring occasionally.

By bbuedel

Ingredients

• ✓ beer
• orange juice

Instructions

1. 1 Pour beer into a glass and top with orange juice.

By Kellie

Ingredients

• ✓ beer
• self-rising flour

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk flour and beer together in a bowl until just combined; batter will be lumpy.

By chrisBadenoch

Ingredients

• ✓ beer
• lobster tail

Instructions

1. 1 Gather the ingredients.
2. 2 In a medium saucepan, over medium to high heat, bring beer to a boil.
3. 3 If lobster tails are still in the shell, split the shell lengthwise first.
4. 4 Place a steamer basket on top of the saucepan; place thawed lobster tails in the basket and cover. Reduce heat and simmer for 8 minutes.
5. 5 Serve warm with melted butter and lemon, enjoy!

By Kathleen Burton

Ingredients

• ✓ beer
• carbonated beverage
• lemon

Instructions

1. 1 Pour beer and lemon-lime beverage into a pint glass, then garnish with lemon slice.

By Juliana Hale

Ingredients

• ✓ beer
• lemonade concentrate
• whiskey

Instructions

1. 1 In a gallon container, combine beer, lemonade concentrate and whiskey. Stir and serve over ice.

By MsMayberry

Ingredients

• ✓ beer
• whiskey
• grenadine syrup

Instructions

1. 1 Pour one pint glass of beer. Measure a shot of whiskey, and pour in. Top with 1/2 shot of grenadine.

By Amalia