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| USDA Butcher Collage by joonE |
Sometimes two great tastes taste even better when you mix them together. Case in point: peanut butter and
bananas, celery and cream cheese, whipped cream and pudding. Okay, let’s be real, whipped cream and anything. But I digress… When you stumble upon a recipe that combines beer and beef, the wheels start turning. If beer is good and beef is good, isn’t it likely that they will be even more awesome if you mix them together? That’s the theory behind the Beef ‘n’ Beer recipe in Come for Cocktails, Stay for Supper, a 1970 cookbook by Marion Burros and Lois Levine.
In their slender little paperback volume, Ms. Burros and Ms. Levine streamline the food aspects of hosting a gathering. They lay out buffet menus by season, then further refine them for parties where your guests will be standing, using only forks, or using knives and forks. They also employ a code to tell you how many days in advance a recipe can be made and whether or not it can be frozen until you need it. The collection has a wonderful era-appropriate sensibility, but the recipes have time traveled well. Best of all, like most vintage things, they have a uniqueness that stands out against the current trendy dishes you find everywhere.
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| Vintage Budweiser advertisement by VintageAdvertising |
For those of you keeping score, Marion Burros knows a thing or two about food. She is currently a food columnist for the New York Times. Lois Levine specializes in teaching about food. These are two women who know their way around a Dutch oven, which is exactly what you need to make their tasty main dish recipe that follows. Since it slow cooks in the oven for three hours, it’s perfect for a spring day. Mix it up, tuck it in the oven, spend some time pulling the weeds out of your garden and when you’re done digging the dandelions, dinner will be ready.
Beef ‘n’ Beer
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| Enamel cast iron cocotte by HeritageAlliance |
Serves 6. Can be made 2 days ahead. Can be frozen.
Brown a little at a time in a large Dutch oven
- 3 lbs. chuck steak, cut into 1-inch cubes
- 3 onions, chopped
- 1 1/2 cloves garlic, crushed
- 3/4 cup butter or margarine
- 1/2 cup flour
- 1 1/2 cups beef consomme
- 1 1/2 cups beer
- 3 tablespoons brown sugar
- 1 1/2 tablespoons minced parsley
- 2 bay leaves
- 1 1/2 teaspoons thyme
- salt and pepper to taste
Oh yum! We will take you up on this recipe suggestion soon. It seems like a great excuse to whip up a loaf of beer bread on the side, too. Love your writing style. Thank you for a wonderful post and for featuring my beefy dude. :). ox joon
Yum! Sounds delish!
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Reading this post reminds me of my old room mate! He always kept talking about this. I will forward this article to him. Pretty sure he will have a good read. Thanks for sharing!