Fish & Chips
Ingredients
2 lbs. white fish, like cod or tilapia
1 tsp salt
1/2 tsp black pepper
1 cup all purpose flour
1 tbsp garlic powder
1 tbsp paprika
2 tsp seasoned salt
1 large egg, lightly beaten
1 1/3 cups Stoney’s Beer. Consume more while cooking.
Canola oil for frying. Can use vegetable oil as well
Instructions
Add oil to a large, heavy bottomed pot or deep fryer till its about 2 to 3 inches deep. Heat oil to 375 degrees F.
Meanwhile, cut fish into stick shapes, about 1 inch wide and 3 inches long. Pat dry with paper towels and season with salt and pepper.
To make the beer batter, whisk together the flour, garlic powder, paprika and seasoned salt. Stir in the lightly beaten egg, then gradually whisk in the beer until the batter forms and is no longer lumpy.
Quickly dip the fish one piece at a time into the batter, then place in the hot oil. Cook for 3 to 4 minutes, or until the fish is a nice golden brown. Drain on a wire rack and enjoy while hot. Make fresh tartar sauce for an added bonus.
Stoney’s Beef Stew
Ingredients
2 lbs beef chuck, cut into 1-inch cubes
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
2 tbsp tomato paste
2 cups beef broth
1 can (12 oz) Stoney’s Premium beer
2 large carrots, peeled and cut into 1-inch pieces
2 large potatoes, peeled and cut into 1-inch pieces
1 tsp dried thyme
1 bay leaf
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Instructions
In a large Dutch oven or pot, heat the olive oil over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
Add the onions to the same pot and sauté until they are softened and lightly browned, about 5-7 minutes. Add the garlic and sauté for an additional minute.
Stir in the tomato paste and cook for a few minutes, until it starts to caramelize and darken in color.
Pour in the beef broth and beer, and stir to combine. Add the beef back to the pot, along with the carrots, potatoes, thyme, bay leaf, and a pinch of salt and pepper.
Bring the stew to a simmer and then reduce the heat to low. Cover the pot and let the stew cook for 2-3 hours, or until the beef is tender and the vegetables are cooked through.
Taste and adjust the seasoning, if needed. Remove the bay leaf.
Serve the stew hot, garnished with chopped parsley.
Enjoy your delicious beef stew with Stoney’s Beer!
Stoney’s Beer Cheese Dip
Ingredients
2 cups shredded cheddar cheese
1/2 cup Stoney’s Premium Beer
1/4 cup cream cheese, softened
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon garlic powder
Salt and pepper to taste
Optional: chopped fresh chives for garnish
Instructions
In a medium bowl, combine the shredded cheddar cheese, softened cream cheese, and mayonnaise.
Mix well.
Add the Dijon mustard, garlic powder, and a pinch of salt and pepper. Mix until everything is well combined. Slowly pour in the beer, stirring continuously, until the mixture reaches your desired consistency. If you like a thinner cheese sauce, add a little more beer.
Taste the Stoney’s Beer cheese and add more salt and pepper, if necessary. Serve the Stoney’s beer cheese immediately, garnished with chopped fresh chives, if desired. This Stoney’s beer cheese is delicious served with soft pretzels, crackers, vegetables, or as a dip for other snacks.
Enjoy!
Stoney’s Steak Marinade
Ingredients
1/2 cup Stoney’s Premium Beer
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon black pepper
1/4 teaspoon salt
Instructions
In a medium bowl, whisk together Stoney’s Beer, soy sauce, Worcestershire sauce, brown sugar, garlic, mustard, black pepper, and salt.
Place your steak in a large resealable plastic bag or a shallow dish.
Pour the Stoney’s Beer marinade over the steak, making sure that it's fully coated.
Cover the bag or dish and refrigerate for at least 2 hours, or overnight.
When you're ready to cook the steak, remove it from the marinade and pat it dry with paper towels.
Grill, broil, or pan-fry the steak to your desired level of doneness. Medium Rare we hope!
Let the steak rest for a few minutes before slicing and serving.
This Stoney’s Beer steak marinade will give your steak a rich, savory flavor that's perfect for any occasion.
Enjoy!
Stoney’s Pancakes
Ingredients
1 cup sifted all-purpose flour
¼ cup white sugar
¾ teaspoon baking powder
½ teaspoon salt
1 egg, beaten
1 cup Stoney’s Beer
2 tablespoons butter, melted
Instructions
In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the egg, Stoney’s and melted butter; stir with a whisk just until blended - a few lumps are okay.
Heat a skillet or griddle over medium heat. Coat with vegetable oil or cooking spray. Spoon about 1/4 cup of batter onto the hot surface for each pancake. When bubbles appear on top of the pancakes, flip, and cook until browned on the other side.
Enjoy!