stout beer

Almost nothing beats a barbecue pulled pork sandwich, but this faster and leaner spin, which is made with roasted chicken thighs and breasts and a quick barbecue sauce, is a delicious alternative that only tastes like it took all day to cook. Serve on buns with a <a href="https://cooking.nytimes.com/recipes/1016256-pickleback-slaw?action=click&amp;module=Global%20Search%20Recipe%20Card&amp;pgType=search&amp;rank=1">vinegary slaw</a> and <a href="https://cooking.nytimes.com/recipes/1019546-classic-ranch-dressing?action=click&amp;module=Global%20Search%20Recipe%20Card&amp;pgType=search&amp;rank=8">ranch</a> or buttermilk dressing, if you like. For a smokier flavor, use a combination of sweet and smoked paprika. Like most barbecue recipes, this is even better reheated the next day.

Barbecue Pulled Chicken

bone-in, skin-on chicken thighs

chicken breasts

sweet paprika

ground cumin, plus more as needed

cayenne

Kosher salt and black pepper

olive oil

canola oil

shallots

(12-ounce) bottle stout beer

cider vinegar

Worcestershire sauce

tomato paste

dark brown sugar

honey

Dijon mustard

garlic cloves, finely grated

Heat the oven to 375 degrees. Pat the chicken thighs and breasts dry and place them on a sheet pan. In a small bowl, combine 1 teaspoon paprika with the 1/2 teaspoon cumin, cayenne, 2 teaspoons salt and 1 teaspoon black pepper. Whisk in the olive oil, then pour over the chicken and toss to coat.

Roast the chicken for 35 to 45 minutes, depending on the size of the pieces, until an internal thermometer registers 165 degrees in both the thighs and breasts. Set aside until cool enough to handle, reserving the pan drippings.

Meanwhile, heat the canola oil in a medium saucepan over medium. Add the shallots and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the beer, vinegar, Worcestershire, tomato paste, brown sugar, honey, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, plus the remaining 1/2 teaspoon paprika and a pinch of cumin; whisk until smooth. Bring to a boil, then turn the heat to medium-low and cook for 20 to 25 minutes, stirring occasionally, until reduced and thickened.

Remove the meat from the thighs and breasts, discarding the bones and skin. Tear the meat into bite-size pieces and place in a large bowl. Add a few tablespoons of the reserved drippings and toss to coat.

If serving immediately, add the chicken to the sauce, toss and warm through over medium heat. If making in advance, add the sauce to the chicken, toss well, and refrigerate for up to 3 days. Reheat in a saucepan set over medium heat before serving, or partly covered in a 350-degree oven for 20 minutes.

This savory-sweet stew is delightfully hands-off — no sautéing, searing or simmering. The key is the timing: Cook the beef first and add the vegetables later to ensure that the meat tenderizes while the vegetables retain some bite. Real maple syrup gives the dish a sweetness that pairs well with the mild bitterness of stout beer. Carrots, potatoes and parsnips are classic stew vegetables, but rutabaga or celery root work well, too. A squeeze of lemon at the end brightens the flavors of this cold-weather dish.

Pressure Cooker Beef Stew With Maple and Stout

beef

all-purpose flour

thyme

rosemary

beef broth

stout beer (or 1

garlic cloves, chopped

red-pepper flakes

onion powder

garlic powder

balsamic vinegar, preferably aged

carrots,

parsnips,

russet potatoes, peeled and cut into 1 1/2-inch pieces

lemon juice,

Add the beef to a 6- to 8-quart pressure cooker, season it generously with salt and pepper and toss it with the flour until evenly coated. Add the herb sprigs, the broth, beer, syrup, garlic, red-pepper flakes, onion and garlic powders and 1 tablespoon vinegar; stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 20 minutes.

Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and wait a few more minutes, then release again.) Stir in the carrots, parsnips and potatoes; season with salt and pepper. Cover and set steam valve to sealed position. Cook on high pressure for 18 minutes.

Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and wait a few more minutes, then release again.) Remove and discard the rosemary and thyme sprigs.

Stir in the remaining 1 tablespoon vinegar. Season to taste with more salt and pepper, as needed. Add the lemon juice. If the vegetables are not tender, or if the broth is not as thick as you would like, using the sauté setting, simmer for a few minutes. (You can also stir to encourage the potatoes to fall apart a little, which will help thicken the broth.) Divide among shallow bowls.

Instant Pot London Broil

tbsp olive or canola oil

lb London broil

water

red wine vinegar

tsp garlic salt

salt and pepper (to taste)

In a mixing bowl, combine 1/2 cup of water or beef stock, vinegar, tomato paste, and spices.

Put the London broil inside and cover. Marinate for 3 hours or overnight in the fridge.

Remove the beef from the marinade and pat dry.

On the Instant Pot, press &quot;saute&quot; and add oil.

Add the beef and sear on all sides until brown.

Pour in marinade and that one extra cup of water or stock.

Lock the lid and cook at high pressure for 20 minutes.

Once done, wait for a natural pressure release. When the valve drops (means all the pressure has been released), open the lid and take out the beef.

Season with salt and pepper and serve.

This super-simple beef stew features spoon-tender chunks of beef and a sauce that gets a deep, dark flavor from stout beer and maple syrup. The recipe calls for carrots, parsnips and potatoes, but feel free to swap in similar quantities of other root vegetables, like turnips and rutabaga, cut into large pieces. But do make sure to avoid precut stew meat from the grocery store, which is often unreliable and cut too small. A chuck roast that you cut yourself is a far better option. You can also make this on the stovetop or in the oven: Season the meat with salt, then sear it in 2 tablespoons vegetable oil over high heat in a Dutch oven. Add the rest of the ingredients, stir to combine, cover and simmer on low (or in a 325-degree oven) for 2 to 3 hours until the meat is very tender and move on to step 2.

Slow Cooker Beef Stew With Maple and Stout

potatoes,

maple syrup,

Combine the carrots, parsnips, potatoes, herbs, beef, beer, maple syrup, garlic, onion and garlic powders and 1 teaspoon vinegar in a 5- to 8-quart slow cooker. Season with 2 teaspoons salt and a generous amount of pepper. Mix well to combine (feel free to use your hands). Cook on low until the meat and vegetables are very tender, 10 to 12 hours, stirring the stew once if possible; this helps the beef and vegetables cook more evenly, but if it’s not possible, it will be fine.

Remove and discard the herb sprigs. Stir in the remaining 2 teaspoons vinegar. Taste and add more salt and pepper if you like. Serve in shallow bowls with the meat, vegetables and some sauce.

Venison hand pies (pasties) are the perfect handheld meal. These delicious little treats are made of flavorful venison and mushroom filling with stout beer gravy wrapped in a flaky Irish cheddar crust.

Venison and Wild Mushroom Hand Pies with Stout Beer

½ lb ground venison (or elk, moose, antelope, etc.)

lard (or other cooking fat)

oz dried wild mushrooms (about 1 cup)

½ cup shallots, finely chopped

Tbsp fresh thyme, finely chopped

garlic,

salt

¼ tsp black pepper

Tbsp salted butter

Tbsp all-purpose flour

stock (wild game, beef, etc.)

Tbsp half and half

Irish cheddar, grated (about 3.5 oz)

sugar

salted butter,

+ 1 Tbsp ice water

Tbsp water

Combine flour, sugar, and salt in a medium bowl.

Add in butter. Squish pieces of butter between your fingers to flatten them.

Once all butter pieces are flattened, add in shredded cheese and use a pastry blender to blend the butter and cheese into the flour mixture. Blend until all butter and cheese pieces are pea-size or smaller.

Drizzle ice water over flour mixture and incorporate water into crust using your hands. Start with ½ cup water and add more as needed. The amount of water needed will depend on the type of flour used, humidity, etc.

Add water until you can form the dough into a ball. Dough should stick together and be pliable but not sticky.

Form dough into 2 discs. Wrap in plastic wrap and refrigerate for 1 hour.

Crust:

While dough is chilling, prepare filling.

Place dried mushrooms in a glass or ceramic bowl. Add boiling water. Let sit for 15-20 minutes while you prepare the other ingredients. Once mushrooms are done rehydrating, drain and finely chop the mushrooms.

Heat cast iron skillet over medium-high heat. Add lard and swirl to coat the pan.

Add chopped mushrooms, shallots, garlic, and thyme to pan. Reduce heat to medium. Cook for 2-3 minutes, stirring frequently, until slightly softened and fragrant.

Add in ground venison. Sprinkle salt and pepper over the meat. Break the meat up into small pieces and mix into the mushroom/shallot mixture. Cook for 3-5 minutes or until meat is browned. Remove mixture to a bowl and set aside.

Add butter to the pan. Once butter is melted, add flour. Stir to combine and cook for 1-2 minutes, or until bubbly and browned.

Add in stout beer, stock, and half and half. Stir to combine and cook for 3-5 minutes or until thickened.

Add meat and mushroom mixture back to the pan and stir to combine. Remove filling to a bowl and let cool slightly before assembling hand pies.

Filling:

Preheat oven to 425°F. Line a sheet pan with parchment paper.

On a lightly floured surface, divide each dough disc into 8 equal parts. Roll each piece of dough into a ball. You should have 16 balls total.

Roll each ball into a 6&quot; rough circle. Place 1 Tbsp of shredded cheese on half of the dough circle. Add 2 ½ tablespoons of filling on top of the cheese. Wet the edges of the circle slightly and fold dough over filling to make a half circle.

Seal the edges of each pie by folding the bottom edge over the top edge and crimping with your fingers. Alternatively, you can seal the edges with a fork.

Place pies on parchment paper-lined sheet pans. Cut 3 lines in the top of each pie to vent.

Note: You can roll out each ball into a circle before filling or work in batches of a few at a time.

Whisk together egg and 1 tablespoon cold water. Using a pastry brush, brush the top of each pie with the egg wash.

Bake for 18-22 minutes or until crust is lightly browned and filling is bubbly.

Assembly:

Follow all steps above through hand pie assembly.

Place hand pies on parchment paper-lined sheet pan and cut slits in the tops to vent but don&#39;t brush with egg wash.

Bake at 425°F for 8-10 minutes or until crust is set but not browned.

Let pies cool slightly then place entire sheet pan in the freezer. Freeze until solid.

Place frozen hand pies in zippered bags or vacuum seal bags. Freeze for up to 3 months.

Thaw pies on a parchment paper-lined sheet pan overnight in the fridge. Brush with egg wash and bake at 425°F for 20-22 minutes.

Freezing Instructions:

https://static01.nyt.com/images/2021/01/25/dining/sd-beef-stew/sd-beef-stew-videoSixteenByNineJumbo1600-v2.jpg

Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.

Slow-Cooker Beef Stew

thyme (or 1 teaspoon dried)

rosemary (or 1 teaspoon dried)

stout beer, or beef broth

maple syrup

NYT Cooking

https://static01.nyt.com/images/2021/01/25/dining/sd-beef-stew/sd-beef-stew-threeByTwoLargeAt2X-v2.jpg

https://static01.nyt.com/images/2021/01/25/dining/sd-beef-stew/sd-beef-stew-facebookJumbo-v2.jpg

I cooked this in a Dutch oven, rather than a slow cooker, for about two hours, and it came out so well we decided to have this dish for our Christmas dinner. Used at least half a bottle (6 oz) of beer, and there was plenty of liquid.  If not, you can always add some water.

This is not for me.  First off, I wish the ingredients list indicated that the vinegar was divided.  It may have stopped my first mistake.  Second, I should have mixed the ingredients as I was adding them.  My cooker was very full and much of the meat was not in the liquid, even after mixing with my hands.  I added extra broth and syrup to save the meat.  This was a one and done recipe for me.  I will go back to my tried and true Hungarian stew.

I enjoyed the flavor of the stew. The stew did come out a bit dry. I added a more stout than the recipe called for and still fairly dry. Honestly I think 10/12 hours in SC, for cuts of beef that size, is far too long. I would also add an onion, and a few more cloves of garlic, as I am inclined to add more allium in almost all cases. And more salt.

We had this last night--instant keeper. The combination of maple syrup, dark beer and balsamic vinegar was inspired. We made this in a Dutch oven earlier in the afternoon and let it hang out covered on a simmer mat over low heat. I had picanha that I trimmed, cubed, seasoned and dusted in flour before browning it in sunflower oil and bacon grease and setting aside. Used onion, celery, carrot, garlic and potatoes and the recommended seasonings. Added beef bouillon concentrate paste.

Can the time of the slow cooker be increased from 10-12 hours to fewer hours?

Great for a rainy day. Next time I’ll add cabbage. This recipe didn’t fit in my smaller slow cooker, so I put it in my Dutch oven, into the oven at about 250 for 7 hours. Came out perfect

In a world flooded with "Irish stews," this was a nice alternative. The flavor profile reminded me of something similar to saurbraten, just without the lengthy prep time for marinating the beef, etc. When I make saurbraten, I serve it over egg noodles, which I found paired just as well here. I also added a bit more liquid to the slow cooker, which I set on high to reduce the cooking time. All in all, this provided a delicious meal that I look forward to making again!

I’ve made this before as written and really liked it, so went for it again. This time I didn’t have any beer or maple syrup, so made some modifications and it turned out pretty good! here’s what I did: I tossed the beef chunks in some flour and browned them in a pan where I had already sweat some onions, and cooked them with some garlic and a little marash (any crushed red pepper would do). Then I put those in the slow cooker first. Then I deglazed the pan with a little bourbon and reduced it down a little bit til it was thick, and added that sauce to 1/2 cup beef broth + a few TBS of honey. Tossed the root veggies around with dried thyme and rosemary, put those on top, and drenched it with the sauce. Didnt have balsamic so for my acid I dashed a little red wine vinegar and added 1TBS tomato paste, mixed into the sauce. Cooked on high for 6 hours. It’s great. The sweetness is toned down from the original and lets the parsnips really shine. 

The point is, this is a pretty adaptable stew! Will definitely make it again and keep experimenting!

Prefer less maple syrup. Cooked in pressure cooker.

The recipe has promise, but I will DEFINITELY cut back on the amount of maple syrup. Unsure it’s really needed at all. Meat was super tender but overall way too sweet.

Onion and garlic powder … I never understand why people don’t just use proper onions and garlic …

Caution...if. you put vegetables in the slow cooker for 10 hours, they'll turn into mush.  Put your roast on high for 4 or 5 hours, then add your potatoes and turnips and carrots for at least 2 hours.  (Yukon Gold potatoes do not need as much time as russets.). Put everything on a platter and cover with foil while you make the gravy.  Strain the liquid into a pan, thicken, serve.

Followed recipe with 12 hours on low. I found it too sweet. The beef was overcooked and dried out and there was too little liquid left. I see other comments with similar results following this recipe as written. Seems those who adjusted the recipe had better results.

Like others I made some changes based on what I read. First beef tossed beef in seasoned GF flour, browned in Le Creuset. One sliced onion, deglaze pan w homemade beef broth. Used only 1 tbsp maple syrup. 4 lbs beef served 10. About 1.5 cups broth, no beer, no parsnips. 350 oven for 2.5 hours. Made day ahead and when I went to warm it up there was no sauce so added 2 cups beef broth and it made an excellent sauce. Not a scrap left.

So you're telling me the only added liquid for this "stew" is 1/3 cup beer, 1/3 cup maple syrup, and 3 tsp vinegar. Am I missing something? No broth? No water?

I’ve got a lot of slow cooker recipes which use very limited liquid. More comes out of the veg and even to some extent the meat and if it’s covered when it goes in, it ends up with loads is liquid and this is when slow cooking seems to sap the flavour out cos it’s basically boiling the food in water. Any more stout in the slow cooker would also be very strong as there’s no alcohol evaporation in a SC. I haven’t made this recipe yet but these amounts correspond to many other SC recipes I’ve seen.

I cooked this in my Instant Pot for a dinner party yesterday and it was wonderful. I used this recipe, but adapted the instructions from pressure-cooker stew. I agree that there wasn’t a lot of liquid, but the flavors blended beautifully and it was done in 90 minutes. I browned the meat, then added everything but the vegetables and cooked it on high pressure for 30 minutes. Released steam after 10 minutes. Left it on warm for almost an hour, then added the veg and cooked on high for 3 minutes. 

This is our new favorite Stew!  
Instead of the slow cooker, I made this in our Dutch Oven. I dusted the meat with flour before browning and used an entire 22oz bottle of Stout. I followed the other suggestions of adding the veg later in the cooking process and going a little shy on the maple syrup... I am glad I did!


I made this in the oven and modified accordingly.   I browned the meat (wish I had tossed in a bit of seasoned flour first, which would have added some thickener).  Added a sliced onion to the garlic and salted in the pan, then deglazed wth about 1 cup of beef stock + about 1/2 cup of stout.   I cooked in a slow oven for abut 2 hours.  The meat is wonderful, but all of the veg is breaking up.  Next time, I might add the veg an hour into the cooking time just so they hold together a little more.

I salt and peppered the meat, dredged it in flour and browned it with the onions. Deglazed the pan with half a can of Guiness, scraping up the browned bits, and poured the sauce into the cooker. This made a nice, deep, glossy sauce. Cut maple syrup to a teaspoon (grade B) and meat to 2 pounds, fed 6. NYT recipes are very meat-heavy, IMO!

Definitely brown the meat like suggested in the tip before you cook in the slow cooker, the texture of the meat came out amazing. The flavors came out good. I’m used to red wine based beef stew but this was a nice alternative. The liquid portion was just right, I did not add any more liquid than suggested and as the stew cooked, the meat and veggies produced more liquid. You can follow this recipe exactly the way it is.

It would be helpful if slow cooker recipes such as this one included alternative instructions for instant pot cooking.

I browned the meat (floured) in my Dutch oven. Deglazed with 15oz of Guinness, and then added a teaspoon of mustard, a teaspoon of mushroom powder, onions and garlic (and everything else except the veggies in the recipe). Cooked covered for 2 hours at 350. Added the other veggies, some more beer (it looked dry) and let it cooked another 40 minutes. I cut the quantity of maple syrup in half too. It was delicious! Will make again.

Marvelous meal! I followed the advice to brown the meat before cooking, and also followed the advice to try a rutabaga in place of one of the vegetables (I substituted it for the potato). I used 1 (not 4) garlic cloves, but did not reduce the garlic powder. Less garlic lets the quality of the vegetables and herbs shine through! Used recommended ratio of stout and maple syrup and dish wasn't overly sweet. It was as if the vegetables were beautifully caramelized! Served with a 2012 Gigondas.

This was delicious! Here are my tweaks: A full bottle of Guinness Extra Stout, more maple syrup, some beef broth and a whole, sliced yellow onion. I roasted it in a dutch oven for about 4 hours. I seared the meat before roasting it in the oven, then removed the meat, and seared all the veggies in the same pot. I cooked the meat with the onions separately from the veggies, and added them toward the end. To finish, I splashed about two tablespoons of cognac into the a jus. Yum!

EXCELLENT RECIPE!  IMHO, this is what a good recipe is: a guide. Similar to others, I made changes based on what I had on hand ( and my limitations with a newly broken arm). I browned the meat, did not peel the vegetables ( didn’t have the hand strength), used 3 tsp garlic powder, 2 tsp dried shallots, about 3/4 cup beer, 1 tbsp black strap molasses (noting comments re: maple syrup), 1 tsp dried rosemary, 1 tsp dried thyme. Cooked 90 min in Mealthy Pot, high pressure, gentle fast release.

Based on others’ comments, I reduced the maple syrup by half but it was still too sweet for my family. The meat was very tender, veggies cooked nicely, so basic recipe worked well in my slow cooker, I will eliminate maple syrup next time. 

Not having a slow cooker, I followed previous commenters' suggestions and increased the stout to 1 cup, added 2 cups of beef stock (for 3 lbs. of beef) and braised in a 325-degree oven for 2 hours, adding the vegetables half-way through.  Not the most complex flavor, but very satisfying.  Do heed others' warnings about maple syrup -- 1/3 cup was perfect, but any more and it would have been cloying.

I’d make this again but would reduce the amount of syrup and increase the stout a bit. Loved all the herbs. 

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