Cooking With National Premium, Day 3, Counting Down To St. Paddy’s Day With Irish Beer Stew
Posted by Bob Skilnik on March 12, 2007
In 1948, the National Brewing Company of Baltimore, MD published a little guide to cooking with beer, actually, cooking with National Premium Beer. This booklet’s approach was unique because it targeted MEN as cooks. From Repeal on, virtually all the beer-in-food booklets that were either published by the United States Brewers Association (USBA) or individual breweries were addressed towards women. They, after all, were the Queens of Cuisine, the shoppers of groceries. But Natty Bo turned towards the idea of men as cooks, noting that at one time “…cooking was so deplorably a purely feminine function…” Brew in Your Stew and all its beer related food recipes was “…designed for men,” including the following recipe for Irish Beer Stew;
From the Emerald Isle, where Shamrocks and Shillelaghs are still considered the best in low-rate insurance policies, comes this mealtime favorite with a flavor Mother never knew was there. And you can thank your National Premium for that very special flavor!
2.5 lbs. stewing lamb
2 tbsps. fat
1.5 cups National Premium Beer
1.5 cups boiling water
salt & pepper
12 small onions
9 small potatoes
1 bunch carrots
2 cups cooked peas
Have lamb cut in serving-size pieces at meat market. Dredge with seasoned flour. Brown on all sides in hot fat. Add National Premium and water. Cover; simmer 1.5 hours. Add onions, potatoes and carrots cut lengthwise. Add enough boiling water to cover vegetables. Simmer until vegetables are tender (about 1 hour). Add peas. Season to taste with salt and pepper. Thicken gravy if desired. Serves 4 to 6 depending upon your appetites.
But sure to check out Beer & Food: An American History for more manly beer/food recipes, including an interesting recipe for Welsh Rabbit by bandleader Spike Jones.