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Ale

Explore 10 recipes, 3 videos, and more

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Try a Half and Half

Other Ideas:
Beer, Drinks
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Fish and Chips, Part 2

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Assorted Beer and Ale

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How to Make Chicken Vegetable Stew, Part 2

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Firehouse Chicken Stew

Ingredients
  • 1 1/2 cups all-purpose flour
  • Coarse salt and freshly ground black pepper
  • 8 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
  • 3/4 cup extra-virgin olive oil
  • 3 yellow onions, chopped
  • 2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
  • 2 poblano or Anaheim peppers, stemmed, seeded, and cut into 1/2-inch pieces
  • 6 large carrots, peeled and cut into 1/4-inch slices
  • 6 stalks celery, cut into 1/4-inch slices
  • 10 cloves garlic, chopped
  • 6 large sprigs fresh thyme
  • 3 dried bay leaves
  • 2 bottles, 12 ounces each, brown ale, such as Newcastle
  • 4 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch chunks
  • 1 pound okra, stemmed, and cut into 1/4-inch slices
  • 12 cups canned low-sodium chicken stock
  • 2 cans, 28 ounces each, peeled whole tomatoes with their liquid, crushed
  • 2 cups fresh or frozen corn kernels, about 6 ears
  • 2 teaspoons crushed red pepper flakes
  • 1 1/2 cups whole milk
  • 1 cup coarsely chopped flat-leaf parsley
  • Juice of 1 lemon
  • Hot sauce, for serving (optional)
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Homemade Beer-Spring Onion Mustard

Other Ideas:
Mustard, Sweet onions, Turmeric
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Beer-Baked White Beans

Time:2 hours 30 mins
Ingredients
  • 6 slices bacon, cut crosswise into 1-inch pieces
  • 1 medium yellow onion, diced small
  • 4 garlic cloves, smashed and peeled
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 sprig rosemary
  • 1 pound dried white beans, such as Great Northern or cannellini, picked over, soaked overnight, and drained
  • 2 bottles Belgian-style white ale (12 ounces each), such as Blue Moon or Hoegaarden
  • 1 3/4 cups low-sodium chicken broth
  • Coarse salt and ground pepper
  • 1 to 2 tablespoons cider vinegar
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Slow-Roasted Pork with Kumquats

Time:19 hours
Ingredients
  • Coarse salt
  • 3 tablespoons turbinado sugar or light-brown sugar
  • 2 tablespoons finely grated fresh ginger
  • 2 teaspoons whole cloves, crushed into a coarse powder
  • 2 teaspoons mustard powder, such as Colman's
  • 1 skin-on, bone-in pork shoulder (also known as picnic shoulder; 8 pounds)
  • 1 bottle (12 ounces) Belgian ale or pale ale
  • 1 pint kumquats (about 10 ounces), halved
  • 2 tablespoons honey
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Beer-Braised Beef

Ingredients
  • 1/4 pound slab bacon, cut into 1/2-inch cubes
  • 3 pounds beef chuck, or round, cut into 1/2-inch slices
  • Salt and freshly ground black pepper
  • 2 to 3 tablespoons canola oil
  • 2 large onions (about 1 1/2 pounds), thinly sliced
  • 2 bottles ale (12 ounces each), about 3 cups
  • 2 tablespoons all-purpose flour
  • 4 sprigs fresh thyme
  • 3 sprigs fresh flat-leaf parsley
  • 3 dried bay leaves
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Braised Pork Shoulder

Ingredients
  • 6 ounces pancetta, finely chopped
  • 2 medium onions, thinly sliced
  • 1 bone-in pork shoulder (6 to 7 pounds), skin on (if making potatoes), room temperature
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 head garlic, minced
  • 2 teaspoons fennel seeds, toasted and ground
  • 1 teaspoon crushed coriander seeds
  • 2 cups Belgian-style ale
  • 1 cup homemade or store-bought low-sodium chicken stock
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