It’s finally our favorite time of the year, when we get to mix beer with food, literally.
Yes, we can do that any time of the year (hello beer cheese dip!) but there’s something special about sharing it with family and friends celebrating all that you’re thankful for. So once again, we’ve compiled a few of our favorite beer and food combinations to help you on your journey this Thanksgiving (or even for Christmas, or whatever holiday you might be celebrating. Hell, even for your next football or baseball tailgate.)
Ranch Beer Cheese Dip
Speaking of beer cheese dip…..
I had a friend recently share a Ranch Beer Cheese Dip at a potluck we had. She said it was nothing fancy, just something someone told her about, probably from a packet of ranch or something simple like that. But when I tried it, I knew it would be a staple for me for all kinds of events. It’s perfect for snacking on during the holidays when you’re preparing to eat one big meal during the day, but it’s also great for tailgating and sports parties. After doing some serious sleuthing (asking my friend to ask her friend about it) I am happy to report that it is, in fact, an easy ranch packet recipe. This Hidden Valley Ranch Beer Cheese Dip is easy and delicious, and I’m not even mad that it wasn’t some professional 5-star chef inspired dip.
Ingredients:
2 cups shredded cheese (I prefer extra sharp cheddar)
16 ounces softened cream cheese
1 packet Hidden Valley Ranch Dips Mix
1/2 - 3/4 cup beer of choice (I suggest a pale ale)
Optional:
Extra cheese to garnish
Chopped green onions to garnish
Directions:
Combine the cheddar cheese, cream cheese and dips mix in a medium bowl. Gradually stir in the beer until the mixture is thick and creamy, fully combined.
Top with choice garnishes and serve with pretzels, chips or fresh veggies.
Remember, this dish is NOT cooked so technically, it should not be for those under the legal drinking age.
Beer Cheese Soup
I have a friend from Vermont who made me this for the first time a few years ago. Given that it’s finally getting colder in Texas, I love having his recipe to recreate and warm up. If this recipe is a family recipe or something he found and decided to make his own, I do not know. All I know is that I can only make it once or twice a year because I can’t trust myself to not eat it all.
Ingredients:
1 cup diced carrots
1.5 cups diced onions
1 cup diced celery
1/8 teaspoon chili powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups vegetable broth
2 cups beer (I suggest a light lager)
1/3 cup butter
1/3 cup flour
4 cups milk
6 cups shredded sharp cheddar cheese
1 tablespoon dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
Directions:
In a large saucepan, stir together carrots, onion and celery over medium heat. Stir in salt, pepper, garlic and chili powder.
Pour in vegetable broth and beer. Simmer until the vegetables are tender, 10-12 minutes. Remove from heat.
While the vegetables are simmering, heat the butter in a large soup pot over medium-high heat. Stir in the flour, continuing to mix the butter and flour until the mixture is light brown. Gradually stir in the milk while whisking until the mixture has thickened. Remove from heat and slowly stir in the cheese.
Slowly combine beer mixture and cheese mixture. Stir in dijon mustard, Worcestershire sauce and dry mustard. Bring to a simmer and cook for about 10 additional minutes.
Don’t burn your tongue when trying to eat :)
Beer Brownies
As an amateur baker, I wish I could say this recipe was my own, but I found it at Dessert for Two and it’s just too good not to share. This recipe calls for a coffee stout specifically, but any stout will do. I’ve actually even made brownies with Shiner (a bock) so you could easily make this your own. Her recipe calls for frosting on the brownies but I’m going to say something very controversial here. I don’t think frosting belongs on brownies at all. There, I said it. So if you want her frosting recipe, you can visit her link.
Ingredients:
1 cup coffee stout or dark beer
1 stick unsalted butter
1/2 cup + 1 tablespoon unsweetened cocoa powder
1 cup + 2 tablespoons granulated sugar
2 ounces unsweetened chocolate, chopped (optional)
1 large egg white
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour
Directions:
First, make the beer concentrate: add the beer to a small saucepan and boil until it reduces to 1/3 cup. It will take about 20 minutes. Keep an eye on it to prevent boiling-over.
Preheat the oven to 325F, and line a 9 x 5-inch loaf pan with parchment paper.
In a microwave-safe bowl, combine the butter, cocoa powder, sugar and unsweetened chocolate (if using). Microwave on HIGH for 30 seconds. Stir, and microwave for another 30 seconds.
Let the mixture cool for 1 minute.
Stir in 4 tablespoons of the beer concentrate, the egg white, vanilla and salt.
Finally, stir in the flour and stir for 50 strokes to incorporate and activate the gluten in the flour.
Pour the mixture into the loaf pan and bake for 40-45 minutes. It's done when the surface is dry and a toothpick inserted has only moist crumbs sticking to it. Let cool.
If you’re frosting your brownies:
Once the brownies are cool, make the frosting: beat together the softened butter and powdered sugar until combined.
Beat in the remaining beer concentrate (1 tablespoon).
Frost the brownies and serve.
Guinness Beef Stew
Another online find (thanks Pinterest and Allrecipes!) that has become a staple over here in the colder months. Who doesn’t love a good beef stew? Maybe a vegetarian doesn’t, which I respect, but I don’t have any subs to make this a nonmeat recipe. Sorry!
This recipe calls for bacon and they offer mashed potatoes as a serving option. I do enjoy my stew over mashed potatoes, or even roasted potatoes, but sometimes I prefer to just eat it as a stew by itself, or with cheddar biscuits (because cheesy bread...) I realize I’m in the minority here cutting bacon, but I’m not a huge fan. I still included it in the recipe because I know most people will enjoy it.
Ingredients:
4 slices bacon, cut into small pieces
2.5 pounds boneless beef chuck, cut into 2-inch pieces
1 teaspoon salt, or more to taste
freshly ground black pepper to taste
2 onions, coarsely chopped
1/2 teaspoon salt
4 cloves garlic, minced
1 (14.9 ounce) can Guinness (or any dark beer, really)
1/4 cup tomato paste
4 sprigs fresh thyme
3 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 teaspoon white sugar
1/2 teaspoon freshly ground black pepper, or to taste
2.5 cups chicken stock, or as needed to cover
Directions:
Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.