Today marks National Beer Day, but enjoyment doesn’t have to be limited to drinking a stout, pale ale or another favorite brew.

Cooking with beer can add some extra flavor to delicious dishes. Here are some ideas:

Beef Stew

Ingredients

4 slices bacon, cut into pieces

2½ pounds beef chuck, cut into pieces

1 teaspoon salt, to taste

Ground black pepper

2 onions, coarsely chopped

½ teaspoon salt

4 cloves garlic, minced

1 can Guinness

¼ cup tomato paste

4 sprigs fresh thyme

3 carrots, cut

2 stalks celery, cut

1 teaspoon white sugar

½ teaspoon ground black pepper, to taste

2½ cups chicken stock

Directions

Cook and stir the bacon in a heavy skillet over medium-high heat until the bacon is browned and crisp. Transfer the bacon into a large stew pot, and reserve the bacon fat in the skillet.

Season the beef chuck pieces generously with 1 teaspoon of salt and some black pepper to taste. Sear the beef pieces in the bacon fat on high on both sides until browned.

Leave the fat in the skillet and move the beef into the stew pot.

Turn the heat down to medium, and cook and stir the onions in the remaining fat until lightly browned. Season the onions with a pinch of salt.

Cook the garlic with the onions for about one minute until soft. Pour the beer into the skillet and stir with a wooden spoon. Scrape up and dissolve any browned bits of food into the liquid.

Pour the cooking liquid from the skillet into the stew pot.

Stir in the tomato paste, thyme, carrots, celery, sugar, ½ teaspoon of black pepper and enough chicken broth to cover the ingredients.

Bring the stew to a gentle simmer and stir. Reduce the heat to low and cover the pot.

Simmer the stew for about two hours or until the beef is fork-tender. Stir the stew occasionally and skim the fat, if desired.

Remove the cover and raise the heat to medium-high. Bring the stew to a low boil and cook for 15 to 20 minutes until the stew slightly thickens.

Remove and discard the thyme sprigs. Salt and pepper to taste.

If desired, serve over mashed potatoes.

Brats and Sauerkraut

Ingredients

1/8 teaspoon celery seeds

1/8 teaspoon caraway seeds

1 pound fresh bratwurst sausages

1 can lager beer

1 teaspoon light brown sugar

2 teaspoons dry mustard powder

1 teaspoon onion powder

1 teaspoon onion powder

1/8 ground black pepper

1/8 teaspoon dried dill weed

1 pound sauerkraut, drained

Directions

Crush the celery and caraway seeds in a mortar and pestle until ground, then set it aside.

Place the bratwursts into a large skillet over medium heat.

Mix the beer, brown sugar, dry mustard, onion powder, black pepper, dill weed and crushed seeds in a bowl. Pour the mixture over the brats.

Bring the mixture to a boil and reduce the heat to love, then cover and let it simmer for 10 minutes.

Remove the lid and raise the heat to medium. Boil the sauce for about 20 minutes or until it thickens.

Tilt the skillet to roll the brats in the sauce until they’re thoroughly coated.

Transfer the sausage to a platter and keep warm.

Cook and stir the sauerkraut in the same skillet to mix in any leftover over sauce for about five to eight minutes.

Transfer the sauerkraut to a serving platter and top with the cooked bratwurst.

Dickey writes for the Anderson, Indiana Herald Bulletin.