Swedish Beef Stew
2 1/2 pounds boneless beef chuck, trimmed of any large pieces of
fat and cut into 1 1/2-inch cubes 6 tablespoons (3/4 stick)
unsalted butter 2 1/2 pounds onions (about 5), quartered 2 1/2
pounds boiling potatoes, peeled and cubed Salt and black pepper to
taste 3 cups lager beer
1. Preheat the oven to 450°F. Toss
all the ingredients except the beer into a large ovenproof
2. Pour the beer over the stew,
cover, and cook until the meat is very tender, the potatoes are
breaking apart, and the beer is absorbed, about 2 hours. 3. You
can deglaze the casserole by pouring a bit of water over the stew,
if you like. 4. Transfer stew to a serving bowl
Makes 6 servings.
BEER BISCUITS 2 c. biscuit
mix 1 1/2 tbsp. sugar 6 oz. warm beer Dissolve sugar in the beer
and add it to the biscuit mix. Mix the dough as you would with any
biscuit mix and bake. Place in greased pan and bake at 450 degrees
for 8-10 minutes.
Honey Spice Beer Cake
CAKE: 3 ¾ cups all-purpose flour,
plus more for the pan 1 teaspoon baking soda 2 teaspoons baking
powder ¼ teaspoon salt 1 teaspoon ground cloves 1 teaspoon ground
cinnamon 1 teaspoon ground all spice 1 teaspoon ground nutmeg ½
cup (1 stick) salted butter 1 cup packed light brown sugar 1 cup
granulated sugar 4 eggs 1¼ cups honey freshly squeezed juice and
grated zest of 1 lemon (3 to 4 tablespoons juice and 2 teaspoons
zest) 1 ½ cups (12-ounce bottle) honey beer
Preheat oven to 325°F. Use
nonstick cooking oil spray to grease the inside of 9 by 13 inch
baking pan, then dust lightly with flour to coat evenly, shaking
out any excess. Line the bottom with parchment paper.
Combine flour, baking soda, baking
powder, salt, cloves, cinnamon, allspice and nutmeg in a mixing
bowl set aside.
Combine the butter and sugars in
the bowl of a stand mixer or hand-held electric mixer; beat on
medium speed for 3 to 5 minutes, or until light and fluffy. Add
the eggs one at a time, beating to incorporate after each
addition. Reduce the speed to low and the honey, lemon juice and
zest; mix well.
Add the flour mixture and the beer
in 3 alternating additions. Bake for 45 to 55 minutes, or until a
toothpick inserted in the center of the cake comes out clean.
Transfer to a wire rack to cool (in the pan).
FROSTING: 8 tablespoons (1 stick)
salted butter 3 ½ cups confectioners' sugar ½ cup honey beer 2
tablespoons honey 1 to 1½ cups roasted unsalted mixed nuts for
Combine the butter and one-third of
the confectioners' sugar in the bowl of a stand mixer or hand-held
electric mixer. Beat on low speed to incorporate, then add the
beer and the remaining sugar in alternating sets of additions;
beat on medium speed to form a smooth and creamy frosting. Add the
honey and mix to incorporate.
When the cake has cooled, spread
the top of the cake with a generous amount of the frosting (you
may use two-thirds of it or all of it. Scatter the nuts (as
needed) evenly across the top of the cake. Let them set for a few
minutes before cutting it into squares.