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Nov 22, 2006 04:29 PM

Rouge River Chipolte Ale and Lamb Stew Recipe

I recently made a lamb stew (recipe from Wholefoods, with Rouge River's Chipolte Ale in place of the chicken broth.

The recipe only uses 1 cup, so we drank the rest and were pleasantly surprised at the taste. Both the stew and the beer were delicious if you like rich, mellow, dark flavors with a kick at the end.

I simmered the stew about three hours longer than called for and used half beef and half lamb. It cooked down quite a bit. The Chipolte Ale would be fantastic accompanying Mexican dishes or any time you have a strong food flavor that can handle a beer with backbone.

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