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6 slices bacon
1 onion, sliced
1 clove garlic, minced
1 lb beef shank crosscuts
1/2 lb ham hock
2 bottles beer
1 C water
1 tsp salt
2 15-oz cans garbanzo beans
4 potatoes, cubed
1 4-oz link cooked Polish sausage, thinly sliced

Cook bacon until crisp. Drain, reserve 2 TBS drippings. Crumble bacon and set aside. Add onion and garlic to reserved drippings in pan. Cook until tender.

Add beef shank, ham hock, beer, water and salt. Heat to a boil, reduce heat, cover, and simmer 1 1/2 hours. Remove meat from beef shank and ham hock, dice, and discard bones. Return to stew with undrained beans and potatoes.

Cover and simmer 20 minutes more. Add sausage and crumbled bacon.
Heat through. Skin off fat. Makes 8 servings.

The person who sent me this said the recipe originally came from Coors


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