29 dark beer recipes

Never thought about beer can be added into horseradish to make this delicious mustard, then you should get started now, and this homemade mustard is full of flavor!

Czech beer-braised chicken with caraway and onions, roasted until golden. Dark beer creates rich gravy in this Central European comfort dish. Serve with red cabbage and dumplings.

Chicken braised in a mix of regular and dark beer with onion soup mix for a rich, savory sauce. Four ingredients, one pan, and zero fuss. Serve over rice.

Tender carrots braised in dark beer with butter and a touch of sugar. This German-inspired side dish is hearty, earthy, and ready in 40 minutes with just 5 ingredients.

Irish potted herrings baked in Guinness stout and vinegar with bay leaves, cloves, peppercorns, and onion rings. A traditional cold fish dish with deep, malty tang.

Beer and cheddar onion soup with deeply caramelized onions, dark beer reduced to concentrate its flavor, and sharp cheddar blended into a velvety smooth base.

Beer and cheddar onion soup made with deeply caramelized onions, dark beer reduced by half, and sharp cheddar blended into a velvety smooth broth with a hint of nutmeg.

Smoke roasted top round of bison: bison marinated in dark beer, soy, and balsamic for 72 hours, then slow-smoked over hardwood for a tender, richly flavored wild-game roast.

Smoky chicken chili built on toasted ancho and chipotle peppers, dark beer, and a whisper of cinnamon. No beans, no tomatoes, just bold, complex heat over rice. Ready in under an hour.

Southwestern chicken with a brown sugar, lemon zest, and cayenne dry rub, finished on the grill with a beer-mustard basting sauce. Overnight-marinated bone-in chicken with deep smoky char.

Delicious pork chops are seared in a hot skillet, sugar snap peas are cooked in a flavorful broth, which makes this one-skillet meal that's quick, easy to prepare and perfect for a week day dinner.

The secret to this recipe is cooking the beef in 1 cup of oil to seal in the juices, and cooking the broccoli in water to make it crisp and tender. For a more authentic touch, try using Chinese broccoli, which has an appearance and taste similar to asparagus.

Stir-fried beef with orange peel, Sichuan peppercorns, and dried chiles. The classic Szechuan restaurant dish with tender velveted beef, citrus perfume, and a numbing tingle on the finish.

Chinese red-braised beef (hong shao niu rou) with dark soy, sherry, star anise, and ginger. Slow-simmered chuck cubes glazed in a glossy mahogany sauce.

Another favorite recipe, courtesy of Grandma. Serve over hot cooked rice and topped with chow mein noodles.

Semur banka: Indonesian braised beef in dark soy sauce with tamarind, molasses, ginger, garlic, and nutmeg. Low and slow for 2 hours until fork-tender and saucy.