WHY YOU’LL LOVE THIS RECIPE FOR BEER BREAD

• No yeast. No rise time.
  
• Four ingredients. That’s it.
  
• Crisp, buttery top every time
  
• Ready in just over an hour
  
• Foolproof and beginner-friendly

Beer Bread Recipe

This is the bread I make when I want homemade bread… but I don’t want to babysit dough.

You stir it. It looks a little lumpy. That’s fine, don’t overmix it.

Seriously. Leave it alone.

The beer does all the heavy lifting here. That’s your rise. That’s your flavor. That’s your magic.

And when that melted butter hits the top before baking? That’s where the crust comes from. Don’t skip it!

This beer bread recipe is easy. And while it may not be fancy bread, it is dependable bread.

It’s the kind you slice thick and slather with more butter while it’s still warm. And nobody complains.

INGREDIENT NOTES

• Self-Rising Flour: Already has the leavening and salt built in. If you substitute with AP flour, measure those two carefully.
  
• Granulated Sugar: Just enough to balance the bitterness of the beer. Don’t worry, it won’t taste sweet.
  
• Beer (12 oz): Lighter beers give a milder flavor. Dark beers add more depth and richness.
  
• Salted Butter: Poured on top for that crisp, golden crust. It’s not optional in my book.

VARIATIONS

Keep in mind that certain mix-ins may increase the bake time, so keep a close eye on your loaf!

Cheddar Beer Bread: Fold in 1 to 1½ cups of shredded sharp cheddar.

Garlic Herb: Add 1 tablespoon dried Italian seasoning and ½ teaspoon garlic powder.

Honey Butter Top: Replace sugar with honey and brush extra melted butter on top after baking.

Spicy: Stir in diced jalapeños and a pinch of cayenne.

Bacon: Mix in ½ cup of cooked crumbled bacon (also good with cheese).

Flavor Twist: Mix up to 1 tablespoon of dried rosemary or a handful of chopped sun-dried tomatoes into the dough.

Sweet Version: Use lemon-lime soda instead of beer for a softer, sweeter loaf.

No Alcohol: Replace beer with ginger ale or a non-alcoholic beer.

SERVING SUGGESTIONS

• Slice thick and serve with our slow cooker chili.
  
• Toast leftovers and spread with honey butter.
  
• Pair this easy beer bread recipe with a bowl of creamy tomato soup.
  
• Use for hearty sandwiches with sliced roast beef.
  
• Serve alongside our old-fashioned beef stew.

BEER BREAD FAQ

I started making this recipe for beer bread years ago when I forgot to buy yeast. Accidental win.

The carbonation in the beer activates the leavening in the flour, which gives you lift without kneading.

That’s why you don’t want to overmix… too much stirring knocks out those bubbles before they ever hit the oven.

And pouring butter over the top instead of mixing it in? That creates that golden crust everyone fights over.

I’ve tested this recipe with cheap beer, fancy beer, even non-alcoholic… It’s forgiving. Which is exactly why it’s stayed in my kitchen all these years.

TOOLS NEEDED

• 9 x 5-inch Loaf Pan: Standard size matters for the right height.
  
• Large Mixing Bowl: Nothing fancy.
  
• Wooden Spoon: No mixer required for this beer bread recipe!
  
• Measuring Cups: Accurate flour measurement is key for a fluffy texture.
  
• Wire Rack: Helps prevent a soggy bottom.

Enjoy!

With love, from our simple kitchen to yours.

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More Quick Bread Recipes

Cheesy Pepperoni Pizza Beer Bread

Starbucks Banana Bread Loaf Copycat Recipe

Best Homemade Cinnamon Swirl Bread Recipe + Video

Cheesecake Factory Brown Bread Copycat Recipe

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Beer Bread Recipe + Video

This Beer Bread Recipe uses just four ingredients to create a flavorful, fluffy loaf. Perfect with chilis, soups, or a thick layer of butter! 

Course Bread

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 10 slices

Calories 179cal

Author Donna Elick

Ingredients

• 3 cups self-rising flour
• 3 tablespoons granulated sugar
• 1 bottle beer, 12 ounces
• 3 tablespoons salted butter, melted

Instructions

• PREP OVEN AND PAN: Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan with butter or nonstick spray.
• MIX DRY INGREDIENTS: In a large mixing bowl, whisk self rising 3 cups self-rising flour and 3 tablespoons granulated sugar until evenly combined.
• ADD BEER: Pour the 1 bottle beer, 12 ounces into the center of the flour mixture. Stir with a wooden spoon just until combined. The batter will be thick and slightly lumpy. Do not overmix.
• FILL PAN: Spoon the batter into the prepared loaf pan and spread evenly.
• ADD BUTTER: Drizzle 3 tablespoons salted butter, melted evenly over the top of the batter.
• BAKE: Bake for 50 to 60 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. The loaf should sound hollow when lightly tapped.
• COOL: Let the bread cool in the pan for 5 minutes, then transfer to a wire rack. Allow to cool before slicing for clean cuts.

Video

Notes

Flour Substitute: If using all-purpose flour, combine 3 cups all-purpose flour with 1 tablespoon baking powder and ¾ teaspoon kosher salt to replace self-rising flour.

Butter Tip: If using unsalted butter, add ¼ teaspoon kosher salt to the flour mixture.

Beer Options: Non-alcoholic beer, lemon-lime soda, or ginger ale can be substituted, but traditional beer provides the richest flavor.

Storage: Store in an airtight container at room temperature for up to 3 days.

Freezing: Slice first, then freeze with parchment between slices in a freezer-safe bag for up to 6 months.

Nutrition

Serving: 1 slice | Calories: 179cal | Carbohydrates: 31g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 28mg | Sugar: 4g | Fiber: 1g | Calcium: 7mg | Iron: 0.3mg

Originally published April 2020, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Beer Bread Recipe + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR PORK STEW

• A true 30-minute stew… no shortcuts, no lies
  
• Tender pork without long braising
  
• Simple ingredients you probably already have
  
• Thick, savory broth with real depth
  
• Comfort food that doesn’t take all day

Pork Stew

This is the pork stew recipe I make when I want something hearty but don’t want to commit my whole evening to it. It feels like something that should’ve simmered for hours, but it doesn’t ask that of you.

Now, don’t get me wrong. I’m all about putting in the work for an old fashioned stew when I’ve got the time. But sometimes the day calls for something simpler…

The pork stays tender, the vegetables cook through just right, and the broth turns rich and comforting in a way that feels very familiar. Midwest familiar. The kind of dinner that doesn’t need explaining.

Pork stew with vegetables is warm, filling, and straightforward. You sit down with a bowl, maybe some bread, and that’s enough.

No fuss. No garnish gymnastics. Just a solid, comforting stew that does exactly what you want it to do.

Looking for more simple stews? This hamburger stew is exactly what you need!

INGREDIENT NOTES

• Pork Tenderloin: This is what keeps pork stew recipes fast. It cooks quickly and stays tender.
  
• Flour: Used twice… once for coating the pork and once for thickening the stew.
  
• Beer: A mild wheat beer adds body and depth without bitterness. Blue Moon is my top pick!
  
• Yukon Gold Potatoes: Creamy texture and quick cooking make them ideal here. Baby potatoes or fingerlings are the best substitute.
  
• Butter: Helps create a smooth, rich finish when thickening the stew.

VARIATIONS

No Beer: Swap with additional chicken stock.

Herb-Leaning: Add a pinch of thyme or rosemary.

Extra Veggies: Toss in peas or green beans near the end.

Richer: Add a splash of cream right before serving.

Garlic-Lover: Increase garlic powder slightly or add fresh minced garlic.

SERVING SUGGESTIONS

• Honestly, pork stew is a perfect one-bowl dinner.
  
• Serve with crusty bread, dinner rolls, or Southern cornbread.
  
• Great with a simple side salad or creamed spinach.
  
• Even better the next day!

PORK STEW RECIPE FAQ

This simple pork stew recipe works because it’s engineered for speed and structure. Coating the pork in seasoned flour before browning creates surface starches that thicken the stew naturally as it simmers.

Browning also triggers the Maillard reaction, building flavor quickly. Deglazing with beer dissolves those browned bits, pulling concentrated flavor into the liquid.

Pork tenderloin stays tender because it’s lean and cooks quickly, while Yukon Gold potatoes release just enough starch to help the broth feel cohesive.

The butter-and-flour mixture added at the end reinforces the stew’s body without requiring a long reduction.

Everything is timed so proteins stay tender, vegetables cook through, and the broth thickens just enough… fast, but intentional.

TOOLS NEEDED

• Large Skillet or Braising Pan: A wide surface helps everything cook evenly.
  
• Cutting Board + Sharp Knife: Makes prep work a breeze.
  
• Vegetable Peeler: A paring knife works if you don’t have one.
  
• Resealable Bag: Easiest way to coat the pork evenly.
  
• Whisk: Keeps the butter-flour mixture smooth.
  
• Wooden Spoon: For scraping up all that flavor from the pan.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Stew Recipes

30-Minute Creamy Chicken and Dumplings Recipe + Video

Easy Instant Pot Chicken and Dumplings Recipe

Old Fashioned Beef Stew Recipe (Classic Stovetop) + Video

Cowboy Stew (Crockpot)

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Pork Stew

Midwestern-style Pork Stew has an amazing depth of flavor from… beer. Yes, you heard right! Rich, savory, and ready in 30 minutes.

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 (about 1 cup per serving)

Calories 208cal

Author Donna Elick

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/4 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 pound pork tenderloin, trimmed and cut into bite-size pieces
• 1 cup carrots, peeled and diced into bite-size pieces
• 2 tablespoons all-purpose flour
• 3 Yukon Gold potatoes, peeled and diced into bite-size pieces (about 3 cups)
• 12 ounces beer Blue Moon recommended
• 2 cups chicken stock Kitchen Basics preferred, 16 fluid ounces
• 1 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground sage
• 2 tablespoons unsalted butter, melted

Instructions

• HEAT PAN: Place a large skillet or braising pan over medium-high heat and allow it to warm.
• SEASON FLOUR: In a gallon-size resealable bag, combine 1/4 cup all-purpose flour , 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper.
• COAT PORK: Add 1 pound pork tenderloin, trimmed and cut into bite-size pieces to the bag, seal, and shake until evenly coated.
• BROWN PORK: Add 1 tablespoon extra virgin olive oil to the hot skillet. Gently add the pork and cook, turning as needed, until browned on all sides.
• ADD VEGETABLES: Add 1 cup carrots, peeled and diced into bite-size pieces and 3 Yukon Gold potatoes, peeled and diced into bite-size pieces to the skillet and stir to combine.
• DEGLAZE: Pour 12 ounces beer into the skillet and stir, scraping the bottom of the pan to release any browned bits. Cover and let sit for 1 to 2 minutes.
• BUILD STEW: Add 2 cups chicken stock, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground sage. Stir to combine. Cover, bring to a boil, then reduce heat to a simmer and cook for 10 minutes.
• THICKEN: In a small bowl, whisk together 2 tablespoons unsalted butter, melted and 2 tablespoons all-purpose flour until smooth. Stir the mixture into the skillet. Cover and simmer for another 10 minutes.
• SERVE: Remove from heat. Taste and adjust seasoning if needed. Serve hot.

Notes

Meat Tip: Pork tenderloin is key for keeping this a true 30-minute recipe. Other pork cuts will require longer cooking.

Vegetable Size: Dice the potatoes and carrots evenly so they cook through in the short simmer time.

Beer Choice: A mild wheat beer works best. Avoid very dark or bitter beers.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Serving: 1 | Calories: 208cal | Carbohydrates: 18g | Protein: 15g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 355mg | Sugar: 1g | Fiber: 2g | Calcium: 24mg | Iron: 1mg

Originally published March 2013, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pork Stew appeared first on The Slow Roasted Italian.

his easy cheeseburger soup is the perfect dinner option for cold winter nights and chilly nights because the rich flavors are so comforting.

And if you have a picky eater in the house, you might just find that this delicious meal has them asking for seconds. 

This is one of those yummy recipes that you’ll want to make a large pot of right away! It’ll have everyone running to the dinner table, ready to dive in! 

Add a bit of beer to the broth, and you’ll have a whole new flavor to appreciate!!

This is my favorite soup and a great way to get that good cheeseburger flavor in every single bite. Just a few simple ingredients are all that is needed! 

I also love having this on hand for busy weeknights as this hearty soup recipe really is the perfect soup. My whole family agrees! 

You can make a big pot of soup to share a great meal with family and friends, or create a smaller batch of this flavorful soup for just yourself. 

And yes, I always add a tons more shredded cheese to my own bowl of soup because I can’t get enough of that cheesy flavor. 

Bacon Cheeseburger Soup

The combination of ground beef, crispy bacon, and gooey cheese makes this bacon cheeseburger soup recipe a favorite!

If you can’t get enough bacon cheeseburger flavor, our Bacon Cheeseburger Cups are your next obsession! All that cheesy bacon goodness baked into a bite-size cup that’s perfect for parties!

When you are craving soup, consider my Crockpot Chicken Taco Soup, it’s so simple!

Or, when you are in the mood for takeout but don’t want to leave the house, try this Zuppa Toscana Soup. 

Easy Cheeseburger Soup Ingredient Notes and Substitutions

• Ground beef – You could easily substitute your favorite sausage, or I have another version of bacon beer cheese soup with chicken that’s just as delicious! 
  
  You could even use ground turkey or ground chicken as an option for this soup. It shouldn’t affect the bacon cheeseburger flavor at all! 
  
  We use the same bacon and beer cheese magic in our Bacon Stuffing Casserole!
  
  Have ground beef leftover? Use it the next day for dinner in hamburger stew.
  
• Montreal steak seasoning – This blend is fantastic on just about anything. It includes garlic, coriander, dill seed, red pepper flakes, salt, and pepper. 
  
  Any major store should carry it, or you can find recipes online for a homemade substitute.
  
• Beer – I like Blue Moon in this recipe, but any Hefeweizen or pale ale would work nicely.
  
• Half and half – A popular US product made from equal parts heavy cream and milk. Make your own as needed, or substitute one or the other. 
  
  All cream will make the soup richer, while all milk will tone it down a bit.
  
• Toppings – Try croutons, pickles, green onion, yellow onion, more bacon, bell peppers, or even sliced red onion. 
  
  If you like heat, try a dash of hot sauce or jalapenos! Don’t forget that spices like garlic powder and extra cheese are never a bad idea. 
  
  You can also dice up and add brown potatoes as part of the flavor. Add whatever you want for your own personal consumption. 
  
  Adding some shredded cheddar cheese or sharp cheddar cheese and even some diced dill pickles sounds like a super fun way to round out the cheeseburger flavor! 

To see this bacon cheeseburger soup recipe step by step, watch the video! Look for it in the recipe card, at the bottom of this post.

How To Make Beer Cheese Soup

First, crisp the bacon and brown the ground beef in your pot. Then, season and deglaze with the beer.

Simmer with the half and half and stir in the cheese until melted. It’s that simple!

Enjoy as is, or with some other game day foods, like Buffalo wings or cornbread.

Bacon Cheeseburger Soup FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Bacon Cheeseburger Beer Cheese Soup Recipe + Video

Bacon Cheeseburger Soup is a scrumptious, creamy hamburger soup with beer, bacon and ground beef. This recipe makes a 30 minute meal!

Course Soup

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 605cal

Author Donna Elick

Equipment

• 8-quart pot
• kitchen shears
• wooden spoon

Ingredients

• 12 ounces thick cut bacon uncooked
• 1 pound lean ground beef
• 1/4 cup all-purpose flour
• 1 tablespoon Montreal steak seasoning
• 2 teaspoons smoked paprika
• 12 ounce beer (I used Blue Moon)
• 2 cups chicken broth
• 2 cups half and half
• 16 ounces mild cheddar cheese shredded

Optional Toppings

• croutons
• bacon bits
• shredded cheddar cheese
• dill pickle chips

Instructions

• Warm an 8 quart pot over medium-high heat. Using clean scissors, cut bacon into pot. Cook bacon until lightly crisp, stirring occasionally.
• Add ground beef to the pot and use a wooden spoon to break up any large pieces. Cook until browned, about 8 minutes, stirring and draining excess grease as necessary. After meat is cooked, you only need about 2 tablespoons of drippings in the pan.

  Tip for removing drippings: Scrape all meat to one side, then tilt the pan. Drippings will pool on the side. Use a large spoon to remove drippings as necessary.
• Add in flour, seasoning and paprika and stir until meat is coated with flour. Add beer and scrape the bottom of the pot with a spoon to deglaze the pan. Add chicken broth allow soup to cook for 3 minutes.

  Stir in half & half to combine. Increase burner heat slightly to bring contents to a bubble, then reduce heat to low. Add cheese and stir continuously until cheese is melted. Allow to cook on low until ready to serve, stirring occasionally.
• Garnish with croutons, bacon, shredded cheese, pickles, or other favorite burger toppings of your choice.
• Enjoy!

Video

Notes

Half and half is a US dairy product made up of half cream and half milk. Feel free to substitute accordingly. You may also use heavy cream, which would make the soup much more rich.

10/14/15 This recipe was edited to reduce the Montreal Steak Seasoning to 1 tablespoon. It was originally published with 2 tablespoons of seasoning.

Nutrition

Serving: 1cup | Calories: 605cal | Carbohydrates: 10g | Protein: 34g | Fat: 46g | Saturated Fat: 22g | Cholesterol: 142mg | Sodium: 947mg | Sugar: 3g | Fiber: 0.3g | Calcium: 484mg | Iron: 2mg

Originally published October 2013, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Bacon Cheeseburger Beer Cheese Soup Recipe + Video appeared first on The Slow Roasted Italian.

There’s nothing quite like the flavor of this cheddar cheese fondue recipe.  The melty cheese pairs so well with crusty bread. 

While there is a mild beer flavor, you really don’t even notice! 

It’s like chocolate fondue but with beer. I think that this makes a delicious appetizer and is super fun to share. 

I’ll add some hard pretzels, sourdough bread, sliced green apples, and some other fun dipping foods to a plate. 

You could also use soft pretzel bites, fried green beans, and more! Don’t forget that fresh veggies like broccoli florets and even cherry tomatoes are good to dip into this delicious cheese dip, too! 

This makes for a savory dip option that is great for a holiday party. 

I’ve also found that this recipe is fun for date nights, and one of my favorite things to share with family and friends. 

Not only is it a great recipe that is easy and simple to do, but it’s the perfect appetizer for game days s well! 

And yes, if you want to make this delicious recipe a bit spicy, add some hot pepper sauce to your serving. 

I’m all for taking new recipes and making them unique for my own tastebuds – it’s all part of the fun! 

Beer Cheese Fondue

The crisp, mellow flavor of your favorite lager provides the perfect base for melting three different kinds of cheese. 

Add in some mustard, Worcestershire, and a variety of spices to create one irresistible cheddar cheese fondue dip!

If you enjoy the delicious combination of beer and cheese, you’ll love the similar flavor found in these mac and cheese and chicken soup recipes.

This Melting Pot cheese fondue recipe is perfect for a cozy meal or as a fun alternative to serve for family gatherings. 

You could even enjoy it while watching the game! Pair it with some Spicy Queso Blanco or any of my other easy game day recipes.

Ingredient Notes

• Beer – Stick with a lager or pale ale. I used Sam Adams Boston lager for this beer cheese fondue recipe. You can technically use any kind of beer, but I recommend these. 
  
  The same beer cheese combo in this fondue is also what makes our Bacon Stuffing Casserole irresistible!
  
• Worcestershire sauce – A little goes a long way, so you may want to measure this first. A dash is equal to about 1/8 teaspoon. If you like less salt, use a low sodium version instead.
  
• Heavy cream – Half and half can be used instead, but it may result in a thinner consistency. For the best results, stick with heavy cream for this easy recipe. 

How To Make Beer Cheese Fondue

This Melting Pot cheese fondue recipe is actually quite simple to make at home. 

Plus, it’s much cheaper than going to a fancy restaurant, and you can stay in your comfy clothes!

1. Prep the cheese. Grate each block of cheese into a large bowl, then toss with flour to coat.
   
2. Heat the base. Simmer the beer with the mustard, Worcestershire sauce, and seasonings. Slowly add in the heavy cream and heat for a few more minutes.
   
3. Melt in the cheese. Add a handful at a time, stirring constantly, until everything is melted and smooth.

Melting Pot Cheese Fondue Recipe Tips

• Shred the cheese yourself.

This is CRUCIAL to getting a silky smooth beer cheese fondue. Pre-shredded cheese contains a preservative to keep it from clumping together in the bag. 

As a result, this additive prevents the cheese from melting properly, which is the whole point of this cheddar beer fondue dip!

• Use room temperature ingredients

If your beer is already in the fridge, that’s fine. It’ll just take a little longer to come to a simmer in the pot. 

However, using room temperature cream is crucial for a creamy cheddar cheese fondue. 

When cold dairy is added to hot ingredients, it can curdle and create lumps in the sauce.

So, be sure to measure this out first and let it sit on the counter while you shred the cheese and cook the other ingredients.

Cheddar Fondue Recipe Storage And Reheating

Place leftover cheddar cheese fondue in an airtight container. Refrigerate for 2-3 days. 

Reheat this cheesy recipe in a large saucepan over low heat stirring frequently or in your electric fondue pot. 

NOTE: Avoid heating the cheddar beer fondue in a microwave, because it will separate. 

What to Serve with Beer Cheese Fondue

Choose foods that are longer and easy to grasp or won’t disintegrate when dipped. 

Smaller chunks of food are fine, too, but use fondue forks so they don’t get lost in the cheese.

Make sure any meat is either cured or precooked since the temperature of the fondue isn’t hot enough to cook anything. 

And while some vegetables are fine raw, many will taste even better when roasted first.

• Bread: soft pretzels, French or Sourdough slices, bagels, crackers
• Veggies: Broccoli, carrots, bell pepper, asparagus, cauliflower, Brussels sprouts
• Meat: hot dogs or sausage, ham, steak, chicken, shellfish
• Other ideas: tortilla chips, sliced apple or pear, French fries, pickles, pasta

FAQ – Common Recipe Questions

Enjoy!

With love, from our simple kitchen to yours.

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Beer Cheese Fondue Recipe (Easy Melting Pot Copycat)

Beer cheese fondue is a warm dipping sauce that’s velvety smooth and bursting with loads of flavor. Make it right at home in just 20 minutes!

Course Condiment

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 467cal

Author Donna Elick

Ingredients

• 1 cup smoked gouda freshly grated
• 1 cup gruyere cheese freshly grated
• 2 cups medium cheddar cheese freshly grated
• 1/4 cup all-purpose flour
• 1 cup Lager beer
• 1 teaspoon garlic minced (about 2 cloves)
• 1/4 teaspoon dried thyme leaves
• 1/2 teaspoon dijon mustard
• Dash Worcestershire sauce
• Dash nutmeg
• 1/3 cup heavy cream room temperature
• Salt and Pepper to taste
• Foods for dipping

Instructions

• In a large bowl, combine freshly grated cheeses and flour, tossing to coat. Set aside.
• Pour beer into a small saucepan or electric fondue pot. Bring to a simmer over medium heat. Add garlic, thyme, dijon mustard, worcestershire sauce and nutmeg. Stir and simmer for about 2 minutes.
• Slowly pour in heavy cream. Stir and heat for an additional 2-3 minutes.
• Remove from heat and stir in cheese mixture, adding small amounts at a time. Return to heat, on low or until all cheese has melted, stirring constantly.
• Add salt and pepper to taste. Serve immediately with your favorite foods for dipping!

Notes

If you do not have an electric fondue pot, this can be made in a small saucepan.

If you do not have fondue forks, skewers or toothpicks can be used.

One dash is equal to about ⅛ teaspoon.

It is best to buy blocks of cheese and grate it by hand. This makes cheese melt the best!

If you are starting with a cold beer, place your pot in the refrigerator for a few minutes before beginning.

If you are having a difficult time finding any specialty cheeses, this can be made with all cheddar, which is typically easiest to find. Gruyere is one of the most popular for melting. White cheddar and fontina cheeses are also nice in fondue.

Use caution when adding Worcestershire sauce. This tends to add a lot of salt, so only a very small amount is needed. You can also use a reduced sodium Worcestershire sauce if you like less salt.

It is a great idea to prepare all of your dipping foods ahead of time. Chop apples into bite size pieces, slice bread into small cubes, peel and cut carrots, etc.

What foods are good to dip in cheese fondue? Apples, pears, hard or soft pretzels, carrots, cauliflower, corn chips, sourdough bread

What kind of beer should I use? We used Sam Adams Boston Lager for this recipe

What happens if my cheese thickens? Return to low heat and slowly add in a small amount of cream, stirring until fondue melts and softens again.

Nutrition

Serving: 1 | Calories: 467cal | Carbohydrates: 8g | Protein: 26g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 122mg | Sodium: 736mg | Sugar: 1g | Fiber: 1g | Calcium: 777mg | Iron: 1mg

Originally published January 2021, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Beer Cheese Fondue Recipe (Easy Melting Pot Copycat) appeared first on The Slow Roasted Italian.

Beer Burger

The sounds of summer in the air had me whipping off my grill cover and dusting off my grill this weekend. 

Chad has been talking about having a fine steakhouse burger all week. And when I say he’s been talking about it, I mean it! 

Even last night — after my usual, “Goodnight, baby” — I heard, “So, what do you think about having burgers tomorrow…” Really??

Once menu requests sneak into your goodnights… It’s serious.

So, I started thinking and planning my next burger masterpiece. I have really been diggin’ cooking with beer lately, and it was clearly time to make a burger with beer next. 

That and some smoky flavor create a fabulous base for this gourmet beer burger recipe. With barbecue sauce, cheese, and caramelized beer onions, it all comes together in just 30 minutes!

Don’t have a grill? Try my air fryer burger recipe instead. You’ll have dinner on the table even faster!

Ingredient Notes and Substitutions

• Ground Beef – 80/20 ground beef makes the absolute best hamburgers. Just enough fat to keep them flavorful and juicy, but not so much that they’re overly greasy.
  
• Beer – I love the flavor of dark beer in this recipe, especially when paired with the smoky BBQ sauce.
  
• Yellow Onion – The best option for caramelized onions, though a white onion will work too.
  
• Butter & Brown Sugar – Add these to the skillet with the onion slices to help them caramelize! The molasses in the brown sugar adds to the flavor.
  
• Garlic – Opt for freshly minced cloves to avoid a bitter taste, or swap with about a teaspoon of garlic powder.
  
• Smoked Paprika – Adds some smoky heat to the beer burger mixture. Replace with regular paprika if you’re sensitive to spicy foods.
  
• Ground Cumin – Warm and earthy, this adds some heat to the mix too without making it spicy.
  
• Montreal Steak Seasoning – One of my favorite spice blends for grilling, this contains coarse salt, red and black pepper, garlic, onion, and paprika.
  
  Use the spicy version if you can get your hands on it — it’s got extra red pepper flakes!
  
• Worcestershire Sauce – Adds umami flavor and enhances the taste of the beef. Substitute soy sauce or simply leave it out.
  
• Barbecue Sauce – I grabbed a bottle of KC Masterpiece Smoky Bourbon Barbecue Sauce when I first made this beer burger recipe, but it’s just as tasty with homemade.
  
  I recommend my Jack Daniel’s Double Kick sauce or this Kansas City style one.
  
• Cheddar Cheese – A classic! Swap with Pepper Jack to make your beer cheese burger more fiery, or try Colby or Provolone for something more mild.
  
  Fresh slices will melt better than pre-sliced cheese.
  
• Hamburger Buns – Choose thick, sturdy buns from the bakery section — they hold up much better under the weight of these beefy burgers.
  
  I like to toast ours on the grill, and you can brush them with a little butter first if you’d like!

Tips and Tricks to Make Perfect Beer Burgers

• Mix and form the patties carefully.

Overmixing will lead to tough, dry patties, so combine the beef with the spices and beer just until blended.

Portion out the mixture first to ensure each patty is the same size and thickness, then shape and flatten so each one is a little bit bigger than the buns. They’ll shrink up when cooked.

• Indent the center to prevent the dreaded dome.

Press your thumb gently into the very center of each patty. Not too deep — just enough to make a shallow indent.

The middle rises when cooked, so by starting with an indent, the tops will be flat instead of domed. And that means your toppings won’t slide off!

• Don’t press on the patties as they cook.

All that does is squeeze out all the juiciness and make them dry! You’ll lose a lot of flavor too.

Start with the indent side facing up, then cook for about 3 minutes per side. The only time you need to touch them is to flip!

Prep Ahead

• Mix and form beer burger patties
• Caramelize onions
• Prep lettuce

Kitchen Tools You Will Need

• Outdoor or Countertop Grill
• Large Skillet – Wide enough to keep the onions in a single layer so they caramelize evenly.
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Basting Brush – Useful for everything from greasing pans to brushing sauce over grilled food.

Serving Suggestions

We like to slather our hamburger buns with mayonnaise and top them with fresh lettuce.

There’s so much flavor in the beer burgers and caramelized onions that you don’t need much else in the way of toppings and spreads!

And what’s a smokehouse beer cheese burger without some smokehouse sides?

Choose from crispy hasselback potatoes or smoked baked potatoes, plus a big helping of creamed spinach and some freshly baked bread.

If you’re short on time, there’s always the classic side for burgers: French fries! I’ve got air fryer recipes for frozen or homemade.

Storing and Reheating Beer Cheese Burger

Keep beer burgers in a separate container from the other toppings. It’s fine if the cheese is melted on top. Store in the refrigerator for 3 to 4 days.

The microwave tends to dry out hamburgers, so I like to warm the patties in one skillet and the onions in another. Place a lid over the top of the burger to help it warm evenly and re-melt the cheese.

Or, warm everything on a sheet pan in the oven — 7 to 10 minutes at 350°F should do it!

Beer Burger Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Gourmet Burger Recipes

Bacon in a Burger Recipe (50/50 Burger)

Smokehouse Barbecue Bacon Burger

Loaded Royal Bacon Breakfast Burger

Muffaletta Cheeseburger

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Smoky Barbecue Beer Burger with Caramelized Onions

This Beer Burger recipe may be simple, but it delivers big on flavor!! With caramelized onions and smoky sauce, it's worthy of a steakhouse!

Course Main

Cuisine American

Method Grill, Stovetop

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 6 large burgers

Calories 697cal

Author Donna Elick

Ingredients

• 1 large yellow onion
• 1 tablespoon unsalted butter
• 1 teaspoon brown sugar
• 2 1/2 pounds lean ground beef about 80% lean
• 3 cloves garlic minced
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 tablespoon Worcestershire sauce
• 2 teaspoons spicy Montreal steak seasoning
• 12 ounce bottle dark beer divided
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons extra virgin olive oil
• kosher salt
• 6 ounces KC Masterpiece Smoky Bourbon Barbecue Sauce or your favorite
• 6 hamburger buns
• 6 slices of cheddar cheese
• 6 tablespoons mayonnaise
• lettuce

Instructions

• Warm a 10” skillet over medium-high heat. Meanwhile, slice onion. Add butter and onion to skillet. Sprinkle with sugar. Stir to combine. Stir occasionally until onions start to brown, about 6 minutes.
• Preheat grill to high.
• While onions are cooking, combine beef, garlic, paprika, cumin, steak seasoning, Worcestershire sauce and 4 ounces of beer in a large mixing bowl. Mix to combine. Portion beef mixture and form into patties slightly larger than your bun. Make a slight indentation in the center of the burger on one side to prevent it from doming up in the center. The indentation will rise as your burger cooks. Set aside.
• Pour remaining beer into skillet with onions. Stir to combine, cover and cook for 15 minutes, or until beer evaporates.
• Brush burgers with olive oil and lightly sprinkle them with salt.
• Place burgers on grill with the indentation side facing up. Close lid and cook for 3 minutes. Flip, brush with barbecue sauce and grill for 3 minutes on the other side. Toast buns on grill.
• Assemble burger. Spread 1 tablespoon mayo on each bottom bun. Add lettuce, burger, cheese, caramelized onion and remaining barbecue sauce.
• Serve and enjoy!

Nutrition

Serving: 1 | Calories: 697cal | Carbohydrates: 41g | Protein: 50g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 145mg | Sodium: 871mg | Sugar: 15g | Fiber: 2g | Calcium: 237mg | Iron: 7mg

Originally published March 2013, updated and republished May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Smoky Barbecue Beer Burger with Caramelized Onions appeared first on The Slow Roasted Italian.

Beer Braised Short Ribs

There’s nothing quite like walking into a kitchen that smells like there’s been something slow roasting all day long… that’s what you’ll get when you make these beer braised short ribs!

Cooked low and slow in a Dutch oven, short ribs become fall-off-the-bone tender after about 3-4 hours.

I add a dark beer to the braising liquid to add another dimension of flavor and… WOW, you guys — these babies are soo flavorful!!

Short ribs are usually pretty affordable, so I love coming up with new ways to prepare them. I’ve made them in my smoker and have also braised them in red wine!

Easy on the wallet, and super tasty? What more could you ask for?!

I love these on leisurely Saturdays when I don’t have much going on. Simply prep, load up that Dutch oven, and enjoy as those aromas fill your house.

It’ll be hard to wait to taste your beef short ribs braised in beer but trust me, it is worth it!

Ingredient Notes and Substitutions

• Beef Short Ribs – Rich and tender when cooked just right, beef short ribs are ideal for low and slow cooking like braising as they’re a tougher cut of meat.
  
  I used bone-in ribs, but you can use boneless if you want. Remember that this may affect the cooking time — keep an eye on them so you don’t over-braise them!
  
• Onion, Carrots, & Celery – This powerful combination of vegetables is called a mirepoix. It adds so much flavor and depth to beer braised beef short ribs… there is no substitution for it!
  
• Garlic – I use this tasty aromatic in nearly every single savory recipe I make! Paired with the mirepoix, it helps create the overall flavor profile of this dish.
  
• Beer – Make sure to use a rich, flavorful dark beer like a stout or porter — it adds depth and complexity to your braising liquid. I like Guinness best myself!
  
• Beef Stock – Easily add more liquid to the pot without fear of watering it down. Vegetable stock will work in a pinch.
  
• Honey – To add a touch of sweetness to cut through the richness of the beef short ribs in beer. 
  
• Sauce & Oil – You’ll need olive oil to sauté the garlic, onion, carrots, and celery, plus some Worcestershire sauce for the braising liquid.
  
• Seasonings – Simple salt and pepper to taste, plus some fresh rosemary and bay leaves.

Tips and Tricks to Make Perfect Beer Braised Beef Short Ribs

• Don’t skip the sear.

Searing the short ribs on all sides before you braise them is key for developing a rich and deep flavor. 

Make sure your Dutch oven is just the right temp to get a good sear — you want a nice brown crust, not burnt — medium-high heat will do the trick.

• Low and slow is the way to go!

Slow cooking requires a little bit of patience, but it’s so worth it when you taste the end results! 

When you make braised short ribs in beer, they’ll become tender and incredibly flavorful. Keep an eye on the clock, but resist the temptation to pull them out too early! 

• Easy way to thicken the sauce.

You’ll note that I don’t list all-purpose flour as a required ingredient, but you can use it to thicken your beer braised short ribs sauce if you’d like.

Use it to create a slurry, then add it to the braising liquid to simmer for about 5-10 minutes until it thickens.

If you prefer a looser sauce, skip this step!

• Keep an eye on the liquid level.

I always check in on my beer braised beef short ribs after about the 2-hour mark to see where the liquid level is.

If it’s reduced too much, I add in more beer and broth — remember that the liquid should cover the ribs about halfway. 

They don’t need to be covered completely, but don’t let the level get too low or the meat won’t come out as tender and juicy as you want.

Prep Ahead

• Preheat the oven to 325°F
• Chop the aromatics and vegetables
• Season the ribs

Kitchen Tools You Will Need

• Dutch Oven – I love this set and use it all the time. It is perfect for beef short ribs braised in beer, and I especially love it for my one-pot meals.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Tongs – I love this set of 3, and I use every pair of them. They are so handy and grip amazingly well!

Serving Suggestions 

Beef short ribs braised in beer pair wonderfully with a variety of sides — start by choosing something that will sop up all of that yummy sauce! 

Mashed potatoes, polenta, and egg noodles are all great choices, and so is risotto.

Roasted vegetables like fingerling potatoes, Brussels sprouts, or broccoli, plus some crusty garlic bread would round everything out nicely!  

Storing and Reheating Leftovers

Store any leftovers in an airtight container and refrigerate for up to 5 days. 

Beer braised short ribs are one of those meals that taste even better reheated the next day after the flavors have had even more time to meld!

I recommend reheating over low heat on the stovetop with the sauce for the best flavor and texture. It shouldn’t take longer than 15-20 minutes.

Beef Short Ribs Braised in Beer FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Beef Recipes

Smoked Beef Short Ribs (Pellet Smoker Recipe) + Video

Smoked Beef Chuck Roast (Pellet Smoker Recipe)

Slow Cooker Beef Brisket Recipe + Video (Homemade BBQ Sauce)

Smoked Roast Beef (Easy Beef Sirloin Tip Roast Recipe)

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Beer Braised Short Ribs

Beer Braised Short Ribs cook low and slow in dark beer, beef stock, and seasonings. They’re so flavorful, tender, juicy, and tasty!!

Course Main

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 3 hours hours 45 minutes minutes

Servings 2

Calories 965cal

Author Donna Elick

Equipment

• dutch oven

Ingredients

• 2 pounds beef short ribs
• salt and black pepper to taste
• 2 tablespoons olive oil
• 1 large yellow onion chopped
• 4 cloves garlic minced
• 2 carrots chopped
• 2 celery stalks chopped
• 2 cups beef stock
• 12 ounces of dark beer such as stout or porter
• 2 tablespoons honey
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 2 tablespoons all-purpose flour optional, for thickening

Instructions

• Preheat the Oven: Preheat your oven to 325°F (165°C).
• Season the short ribs with salt and pepper. Pat in the salt and pepper on all sides.
• Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all four sides until browned, about 2-3 minutes per larger side and 1-2 minutes on the smaller sides. A nice crust should form on all sides. Remove the ribs and set them aside.
• In the same pot, add chopped onion, garlic, carrots, and celery. Sauté until the vegetables are tender, about 4-5 minutes.
• Return the short ribs to the pot. Pour in the beef broth and beer. Add honey, rosemary sprigs, bay leaves, and Worcestershire sauce. The liquid should cover the ribs up to the top, adjust liquid as necessary. Bring the liquid to a simmer.
• Cover the Dutch oven with a lid and transfer it to the preheated oven. Let the ribs braise for about 3-4 hours, or until the meat is tender and falling off the bones.
• If you prefer a thicker sauce, you can remove the ribs from the pot once they are cooked and simmer the sauce on the stovetop. Mix 2 tablespoons of flour with a bit of water to form a slurry, then whisk it into the sauce. Simmer until the sauce thickens, about 5-10 minutes.
• Serve the beer braised short ribs hot, garnished with fresh rosemary sprigs if desired. They pair wonderfully with mashed potatoes to soak up the delicious sauce.

Notes

Choose a dark beer with rich flavors like stout or porter. The beer will add depth and complexity to the braising liquid. I used Guinness for this recipe.

Braising the short ribs low and slow in the oven ensures they become tender and flavorful. Patience is key to achieving melt-in-your-mouth ribs.

The flour slurry is optional, but it can help to thicken the sauce if desired. Adjust the thickness according to your preference.

I recommend checking in at the 2 hour mark on the liquid level. If it has reduced too quickly, add more in, a mixture of both broth and beer. It doesn’t need to be covered to the top as some evaporation will occur, but there should still be about half or more.

For this recipe I used bone-in ribs, however you can use boneless and this may affect the cooking time. You will need to check in and see how the ribs are doing periodically

Nutrition

Serving: 1 | Calories: 965cal | Carbohydrates: 49g | Protein: 71g | Fat: 48g | Saturated Fat: 16g | Cholesterol: 195mg | Sodium: 859mg | Sugar: 26g | Fiber: 4g | Calcium: 118mg | Iron: 9mg

Originally published August 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Beer Braised Short Ribs appeared first on The Slow Roasted Italian.

Okay friends, it is the middle of comfort food season!!! This recipe is an old favorite. One of the most popular recipes on our website with over 125,000 Pins and countless readers raving about the recipe.  It’s time you tried it!

We have had so many requests for more videos that we created one for you. You are going to love it.

Let’s take a peek at how this epic creation came to be…

Bacon Beer Cheese Soup with Chicken

Sometimes I am brilliant on the fly.  You know what I mean; you are rushed for dinner, and you start pulling things out of your fridge and pantry and create the most spectacular meal ever.

Other nights you get stuck in one mindset.  Like OK, I have chicken and need to make soup.  Hmmm….  Chicken noodle soup? No.

Luckily this week Chad was incredibly inspiring. I told him I needed a soup made with chicken. We threw some ideas around and then he said:  bacon, chicken cheese. OH YAY! I got that.

Before I knew what hit me, I had a pot on the stove, and I was making 25 Minute Bacon Beer Cheese Soup with Chicken.

It’s thick and creamy, uber cheesy, and perfectly seasoned to make your taste buds stand at attention. This warm and welcoming beer cheese soup is a stand out in our soup recipes.

Oh my word, this is a fabulous soup!!! Chad’s review “Someone should write a song about this soup”.

Well, there you have it.  Loaded with bacon and chicken this beer cheese soup has the perfect smokiness and heat to make you notice. Just amazing! Top with chives and croutons for a fantastic crunch and finish!

I’m telling you; you’re going to love it!

Don’t miss other hearty soup recipes like our Chicken Bacon Corn Chowder!

WHERE TO ORDER:

???? Amazon   ???? Barnes & Noble   ???? Books-a-Million  ???? IndieBound

Helpful Tips to make Bacon Beer Cheese Soup with Chicken:

• Use cayenne pepper according to your heat preference. Mild=1/4 teaspoon, Medium=1/2 teaspoon, Hot=1 teaspoon.
• Half-and-half is an American dairy product made of half milk and half cream. You can substitute half-and-half with one part milk, one part cream or adjust according to your preference. Adding more milk than cream will make it less rich. Just be sure to use 2 cups total.

What you will need to make Bacon Beer Cheese Soup with Chicken:

• 8 quart pot- 
• Heat resistant spoon  – Ideal for cooking, stirring, and serving.

Enjoy!

With love from our simple kitchen to yours. 

Don’t miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite soup recipes: 

BEST EVER Hearty Beef Soup! 

Simple Crock Pot Chicken Dumplings

Slow Cooker Potato Soup

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Bacon Beer Cheese Soup with Chicken + Video

25 Minute Bacon Beer Cheese Soup with Chicken is one of our all time most popular recipes and for good reason. BACON.BEER.CHEESE ready in 25 minutes. It is thick and creamy, amazingly cheesy with just the perfect spices to make your taste buds stand at attention.

Course Soup

Cuisine American

Method Stovetop

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 6 – 8

Calories 612cal

Author Donna Elick

Ingredients

• 6 slices thick cut bacon
• 1 pound boneless skinless chicken breast
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 teaspoons garlic powder
• 1/4 – 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 1/2 teaspoons kosher salt
• 1 teaspoon coarse black pepper
• 1 cup beer Belgian-style wheat beer (I used Blue Moon)
• 1 cup reduced sodium chicken stock
• 2 cups half-and-half
• 8 ounces mild cheddar cheese shredded
• 1 teaspoon Worcestershire sauce

Garnishes

• chives chopped
• croutons
• crisp bacon diced

Instructions

• Warm an 8-quart pot over medium-high heat. Using clean scissors; cut bacon into the pot. Cook bacon until it’s crisp, stirring occasionally.
• Meanwhile, cut the chicken into bite size pieces.
• Using a slotted spoon, remove bacon from pan draining the drippings into the pan as you take out the bacon. Place the bacon inside your upside-down pot lid (or on a plate). Add chicken pieces into bacon grease to cook, sprinkle with 1 /2 teaspoon salt. Stir occasionally until chicken is completely cooked through. Remove chicken from the pot with a slotted spoon and place on the upside-down pot lid with bacon.
• Cut butter into 1 tablespoon pieces and add to pan drippings. Stir until melted. Whisk in flour and seasonings. Allow to cook for 1 minute, whisking frequently, to cook out the floury taste. Add beer and whisk to combine and cook for 2 minutes. Add chicken stock and half-and-half. Whisk to combine and reduce heat to medium. Slowly add the cheese, if you add the cheese too quickly it can become grainy, so add a little at a time whisking until it is incorporated. Stir until you have a smooth mixture. Add Worcestershire sauce and return chicken and bacon back to the pot. Stir to combine.
• Allow to simmer until ready to serve, stirring occasionally.Garnish with croutons, chives, and bacon.
• Enjoy!

Video

Notes

Use cayenne pepper according to your heat preference. Mild=1/4 teaspoon, Medium=1/2 teaspoon, Hot=1 teaspoon.

Half-and-half is an American dairy product made of half milk and half cream. You can substitute half-and-half with one part milk, one part cream or adjust according to your preference. Adding more milk than cream will make it less rich. Just be sure to use 2 cups total.

Nutrition

Serving: 1 | Calories: 612cal | Carbohydrates: 12g | Protein: 34g | Fat: 46g | Saturated Fat: 23g | Cholesterol: 158mg | Sodium: 1232mg | Sugar: 4g | Fiber: 1g | Calcium: 370mg | Iron: 1mg

Originally published 09/09/13 

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Chicken Bacon Beer Cheese Soup + Video appeared first on The Slow Roasted Italian.

Beer Mac and Cheese with Bacon

I looooooove mac and cheese so much! I am constantly trying new ideas and turning some of my favorite dishes into mac and cheese.

One of our most favorite soups is our Beer Cheese Soup and I just had to turn that into a creamy, cheesy, ooey gooey mac and cheese!

This super cheesy mac and cheese starts with thick cut bacon cooked in a skillet and a magical cheese sauce is created out of the bacon drippings.

Your favorite beer is cooked right into the mixture and a mixture of smoky spices are added in.  The cooked beer imparts a very distinctive taste that you can not get with any other ingredient.

These flavors result in a restaurant quality mac and cheese unlike anything that you have had before.  It’s ready in less than half an hour. Or, try our comfort food made easy recipes, you will love them!

Trust me, you NEED this in your life!

Helpful Tips:

• Recipe may be doubled. Simply use 2x the ingredients and follow cooking directions.
• The sauce will thicken as it cools. If the sauce is too thick, add milk a few tablespoons at a time until it reaches your desired consistency.
• Reheating instructions: Add pasta to pot with milk. Heat until warmed through, adding 1/4 cup of milk at a time until desired constancy is reached.
• Freezing instructions: Allow pasta to come to room temperature. Place in resealable plastic bag or container. If using a container press a small piece of plastic wrap over top to avoid freezer burn. Will keep for up to 6 months. To reheat, that pasta and follow reheat instructions.

Freezing instructions: Allow pasta to come to room temperature. Place in resealable plastic bag or container. If using a container press a small piece of plastic wrap over top to avoid freezer burn. Will keep for up to 6 months. To reheat, that pasta and follow reheat instructions.

What you will need:

• A large skillet with a lid – To help the pasta cook evenly, a wide skillet works best, ideally one that’s more than 12 inches in diameter.
• Mesh Strainer – Normally you don’t need to drain the grease when cooking with lean ground beef, but if you do, a mesh strainer will help ensure you don’t lose any of the cooked meat.
• Heat resistant spoon or spatula – Ideal for cooking, stirring, and serving.

Enjoy!

With love from our simple kitchen to yours. 

Don’t miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite mac and cheese recipes!

Slow Cooker Triple Cheesy Mac and Cheese

Super Simple Italian Style Mac and Cheese

Philly Cheesesteak Mac and Cheese

Jack Daniel’s Mac and Cheese

Jalapeno Popper Bacon Mac and Cheese

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Beer Bacon Mac and Cheese

Beer, Bacon, and Cheese are pretty much my culinary trifecta! With that said; Beer Bacon Mac and Cheese is the ultimate comfort food. This restaurant quality recipe goes from prep to plate in just 25 minutes and will certainly make the Mac and Cheese Hall of Fame. I dare you to try and eat just one bowl.

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 – 6

Calories 971cal

Author Donna Elick

Ingredients

• 8 ounces dry elbow pasta
• 12 ounces thick cut bacon uncooked
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon ground chile de arbol (can substitute cayenne pepper to taste)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup beer (I used Blue Moon)
• 1/2 cup chicken broth
• 2 cups whole milk
• 1 teaspoon Worcestershire sauce
• 8 ounces shredded mild cheddar cheese
• fresh chives optional garnish

Instructions

• Bring an 8 qt covered pot filled with water to a boil over high heat. Once it boils, add a handful of salt and pasta. Reduce heat to medium high and cook uncovered to al dente (has a bite to it). Drain and set aside.
• Meanwhile, heat a large 12” skillet over medium-high. Using clean kitchen shears cut bacon into bite-size pieces over the skillet and let them to fall into the pan. Stir occasionally as needed. Cook until crisp.
• Once bacon is cooked through, remove bacon to a bowl with a slotted spoon. Reserve 2 Tbsp of bacon drippings and discard the rest. Wipe the side of the skillet to avoid flame ups.
• Pour reserved bacon drippings back into the skillet over medium heat and add butter.
• Once the butter is melted add flour and whisk to combine. Cook for 2-3 minutes to allow the flour-y taste to cook off.
• Add spices, beer and chicken broth. Whisk to combine. Allow to come to boil for 3 minutes, whisking occasionally to help pick up the bits on the bottom of the pan.
• Add milk. Whisk to combine. Bring back to a bubble. Once you see the first few bubbles in the pan remove from heat and add cooked bacon, Worchershire and cheese. Stir to combine.
• Add pasta to sauce and stir to combine. Cook pasta in sauce for 5 minutes over medium heat until sauce thickens and the pasta has a chance to absorb some of the sauce.
• Pour into a casserole dish and sprinkle with chives and serve.

Notes

Recipe may be doubled. Simply use 2x the ingredients and follow cooking directions.

The sauce will thicken as it cools. If the sauce is too thick, add milk a few tablespoons at a time until it reaches your desired consistency.

Reheating instructions: Add pasta to pot with milk. Heat until warmed through, adding 1/4 cup of milk at a time until desired constancy is reached.

Freezing instructions: Allow pasta to come to room temperature. Place in resealable plastic bag or container. If using a container press a small piece of plastic wrap over top to avoid freezer burn. Will keep for up to 6 months. To reheat, that pasta and follow reheat instructions.

Nutrition

Serving: 1 | Calories: 971cal | Carbohydrates: 60g | Protein: 37g | Fat: 64g | Saturated Fat: 28g | Cholesterol: 143mg | Sodium: 1407mg | Sugar: 8g | Fiber: 3g | Calcium: 576mg | Iron: 2mg

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Beer Bacon Mac and Cheese appeared first on The Slow Roasted Italian.

Beer Cheese Sauce

This Smoky Beer Cheddar Cheese Sauce is the consummate accompaniment to fries, tots, onion rings and more.  It is also the best cheese topping for a burger.

Not that you will have any left over, but it does refrigerate rather well and the flavors are even more spectacular the next day.

If the cheese seizes up on you when you pull it out of the fridge, warm it up and add a splash of half and half.  Then stir.  Perfect!

Dinner’s Ready!

Helpful Tips for Making Beer Cheese Queso:

• Use your favorite beer. We use Blue Moon because it’s our favorite.
• If you can not find ground chile de Arbol, you can grind your own, or substitute cayenne (to taste). Start with 1/4 teaspoon and increase from there.

Supplies for Making Beer Cheese Sauce:

• Medium Sauce Pan-
• Ground Chile de Arbol – 

Enjoy!

With love from our simple kitchen to yours. 

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OHTER RECIPES MADE WITH BEER

• Meat and Potato Beer Bacon Skillet
• Beer Bacon Mac and Cheese
• Beer Cheese Stuffing 

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Beer Cheese Sauce

This is the most amazing cheese sauce you will ever sink your teeth into. Beer and cheddar cheese perfectly combine with the smoked paprika and ground chile de arbol to create a rich, smoky deep cheddar cheese flavor that you just can not get enough of!

Course Sauce

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 makes about 3 cups

Calories 467cal

Author Donna Elick

Ingredients

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoon ground chile de arbol or cayenne pepper
• 3/4 teaspoon smoked paprika
• 3/4 teaspoon kosher salt plus more to taste
• 1/4 teaspoon fresh ground black pepper
• 12 oz Belgian-style wheat beer like Blue Moon, divided
• 8 ounces medium cheddar cheese shredded (about 2 cups)
• 8 ounces sharp cheddar cheese shredded (about 2 cup)
• 3/4 cup half & half
• 1 teaspoon Worcestershire sauce

Instructions

• Melt the Butter: Place a 2-quart saucepan over medium-low heat. Add the butter and let it melt completely, about 2 minutes, until it foams slightly but does not brown.
• Make the Roux: Whisk in the flour. Cook for 2–3 minutes, whisking constantly, until the mixture thickens, looks like wet sand, and smells nutty.
• Season the Base: Sprinkle in the garlic powder, chile, smoked paprika, salt, and pepper. Whisk for 30 seconds to wake up the flavors.
• Add the Liquids: Slowly pour in the beer, whisking constantly. The mixture will seize up at first, then smooth out into a glossy base after 1–2 minutes.
• Melt the Cheese: Reduce heat to medium-low. Add the shredded cheddar in small handfuls, whisking after each addition until melted and silky before adding more. This should take 3–4 minutes total.
• Finish the Sauce: Stir in the half & half and Worcestershire sauce. Whisk until smooth, velvety, and thick enough to coat the back of a spoon, about 2 minutes. Taste and adjust with a pinch more salt if needed.
• Serve Warm: Reduce heat to the lowest setting. Stir occasionally until ready to serve. If the sauce gets too thick, whisk in a splash of warm milk or stock to loosen it back up.

Notes

Make-Ahead Tips: Best served fresh, but can be made 1–2 days ahead. Reheat gently with a splash of milk.

Storage: Store in the refrigerator in a sealed container for up to 3 days.

Freezing: Not recommended — dairy sauces separate after thawing.

Reheating: Warm slowly on the stove over low heat, whisking often, or in a slow cooker on “keep warm” for parties.

Nutrition

Serving: 1 | Calories: 467cal | Carbohydrates: 11g | Protein: 20g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 107mg | Sodium: 822mg | Sugar: 2g | Fiber: 1g | Calcium: 576mg | Iron: 1mg

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Beer Cheese Queso Sauce appeared first on The Slow Roasted Italian.

Are you looking for the perfect side dish?  I have been dreaming of a side dish so insanely divine that I would need to build a meal around it.  

Bacon Cheddar Beer Potatoes Au Gratin

Loaded with bacon, beer and cheese I am pretty sure this is it!!!  Even though I am not a big beer drinker (I would much rather sip on a glass of merlot) I really love the flavor beer gives to a dish when cooked with it.

We have had many bacon cheese loves in our food experience.  But, none have come so close to perfection. 

These potatoes are rich, creamy, tender, bacony, cheesy and boast a lovely flavor from the beer.  You are printing this recipe out…  Right?  You have to try this.

So, back to this story… I thought I was just about to the point of side dish perfection with the Bacon Hasselback Potatoes. 

It was so close, but just a tiny bit short of being the consummate side.  (I think if it had beer in it, I would have flipped though).

So here we are, a traditional potatoes au gratin turned into a heavenly Bacon Cheddar Beer Potatoes Au Gratin.  Did you flinch?  Bacon, cheddar and beer with potatoes?

Recipe Tips

• If you do not have chicken broth, you can heat 1/2 cup water and 1/2 teaspoon chicken bouillon to substitute.

What to Serve with Au Gratin Potatoes

Oh yes, there is nothing light about this dish.  It is intentionally rich and decadent. Lighten the guilt, and serve it with a salad.

I recommend making my copycat recipe for Olive Garden Italian Dressing to go with it!!

Enjoy!

With love from our simple kitchen to yours. 

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Check out more of our favorite potato side dishes

Roasted Fingerling Potatoes

Crock Pot Mashed Potatoes

Instant Pot Baked Potatoes

Print

Bacon Cheddar Beer Potatoes Au Gratin

Bacon Cheddar Beer Potatoes Au Gratin are your favorite rich and creamy potatoes taken to a whole new level with bacon, cheese and beer.

Course Side Dish

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8

Calories 758cal

Author Donna Elick

Ingredients

• 4 tablespoons unsalted butter ½ stick
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon ground chile de arbol or ½ teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup Belgian style wheat beer such as Blue Moon
• 1/2 cup reduced sodium chicken stock
• 8 ounces mild cheddar cheese shredded (about 2 cups)
• 3/4 cup half-and-half
• 1 cup whole milk
• 1 teaspoon Worcestershire sauce
• 24 ounces cooked bacon drained and chopped
• 3 pounds red potatoes thinly sliced

Instructions

• PREHEAT OVEN: Move the rack to the center and preheat the oven to 350°F. Butter a 3 quart casserole dish.
• MAKE ROUX: In a medium saucepan over medium-low heat, melt 4 tablespoons unsalted butter. Sprinkle in ¼ cup all-purpose flour and whisk for 2 to 3 minutes until the mixture smells nutty.
• SEASON SAUCE: Whisk in 1 teaspoon garlic powder, 1 teaspoon ground chile de arbol, ½ teaspoon smoked paprika, 1 teaspoon kosher salt, and ½ teaspoon fresh ground black pepper until combined.
• ADD LIQUIDS: Slowly whisk in ½ cup Belgian style wheat beer and ½ cup chicken stock until smooth with no lumps.
• MELT CHEESE: Add 8 ounces shredded mild cheddar cheese and whisk until fully melted and smooth.
• FINISH SAUCE: Whisk in ¾ cup half-and-half, 1 cup whole milk, and 1 teaspoon Worcestershire sauce. Reduce heat to low to keep warm.
• LAYER POTATOES: Add a layer of thinly sliced red potatoes to the prepared casserole dish. Spoon about ½ cup cheese sauce over the potatoes. Continue layering potatoes and sauce. Halfway through, sprinkle half of the chopped bacon over the sauce layer. Reserve the remaining bacon.
• Cover loosely with foil and bake for 70 to 90 minutes until the potatoes are very tender when pierced with a knife.
• ADD BACON TOPPING: Uncover, sprinkle the remaining bacon on top, and bake 10 minutes more.
• REST AND SERVE: Let the dish rest for 20 minutes so the sauce can thicken before serving.

Notes

Make-Ahead: Assemble up to 24 hours ahead. Cover and refrigerate. Add 10 to 15 minutes to the bake time if chilled.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Reheating: Warm portions in the microwave or bake at 325°F for 20 minutes until heated through.

Freezing: Freeze baked and cooled gratin for up to 2 months. Thaw overnight in the refrigerator and reheat at 325°F until hot.

Half-and-Half Note: Half-and-half gives the sauce richness without making it too heavy.

Ingredient Tip: If you do not have chicken stock, mix ½ cup hot water with ½ teaspoon chicken bouillon.

Nutrition

Serving: 1 | Calories: 758cal | Carbohydrates: 36g | Protein: 41g | Fat: 49g | Saturated Fat: 22g | Cholesterol: 139mg | Sodium: 1977mg | Sugar: 5g | Fiber: 3g | Calcium: 294mg | Iron: 2mg

Originally published August 2012. Updated and republished October 2018.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Bacon Cheddar Beer Potatoes Au Gratin appeared first on The Slow Roasted Italian.