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foodonion soup Cooking with beer
Beer stew
This is a great “buffet party” dish as it is wasy to prepare and a breeze to serve to a crowd!
2 lb of top round steak (or any other less expensive cut)
2 large onions , chopped
2 Tbs. Oil
3 oz tomato paste
½ Tbs. paprika
4 – 5 garlic cloves, crushed
1 bottle of Lev Lion Lager
Salt and pepper
1 ts. Marjoram
½ c of water with 2 Tbs. all-purpose flour mixed in

Cut meat into cubes. Heat oil in a big heavy bottom pot and sauté onions until golden in color. Add meat and brow on all sides. Add paprika, garlic and tomato paste and mix in and stir for a minute. Pour about ½ of the beer over the meat, add salt and pepper and bring to a boil. Lower the heat to the lowest setting, cover pot and let stew for 1 – 1 ½ hour, stirring occasionally, adding more water or beer if needed (you can do this in a slow cooker with excellent resuts.). Cook until the meat is tender. Add marjoram and the flour water and cook until thickened, about 15 more minutes.
Tastes wonderful just with crusty bread, or you can serve it with wide noodles or potatoes. You can sprinkle the top with finely chopped onion and parsley for a nice presentation and an extra crunch

Czech Onion Soup
The French have their onion soup and so do the Czechs.
4 large yellow onions, sliced
2 Tbs. olive oil
1 bottle of Black Lion
4 garlic cloves, crushed
1 Quart beef broth (optional)
Salt, thyme and pepper to taste

In a large pot heat olive oil and add sliced onions. Aute until golden bron. Add garlic and fry for another minute. Pour beer in and cook about 5 minutes. Add broth or water, salt, thyme and pepper and cook on very low for about half an hour. Serve garnished with parsley and/or chives with some crusty bread. French bread will be nice here or for a fully authentic Czsech meal, ou can serve with Beer Rye Bread.

Beer Rye Bread
3 c all-purpose flour
1 c rye flour
1 Tbs. salt
½ Tbs. caraway seeds
1 bag of yeast
1 bottle of Lev Lion Lager

Sift both flours and salt together. Stir in caraway seeds. Place in a bowl of an electric mixer. In a cup mix yeast with ¼ of the beer (warm it in the microwave so it is not cold – yeast does not like cold!) and one tablespoon of flour and let it bubble, it will take about 5 – 10 minutes. Add the yeast mixture and the rest of the beer to the bowl and using a hook attachment knead until the dough no longer sticks to the side of the bowl. If it is too sticky, you can add a little flour, if it is too stiff, add warm water, tablespoon at a time.) Cover bowl with a towel and let rest until doubled in size. Punch down and shape into a round loaf and place on a cookie sheet covered with flour. Let rest for another 30 minutes. While the bread is resting, heat oven to 400 degrees. Place risen bread into the oven and bake for 15 minutes. Reduce temperature to 350 and bake for 45 more minutes. Enjoy a wonderful smell in your home with a glass of Lev Lion Lager in one hand and a slice of still warm rye bread in the other.

Bloody Lev
This coctail comes from our rep Gisela in Utah, if you like a Bloody Mary, you want to give this one a try. I liked it very much!
In a 16 oz glass put a 1/2 tsp of prepared horseradish, fill half way with cold V8 (I used Hot and Spicy) and fill up with Lev Pale Double Bock.

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