Beer and Mustard Beef Stew


2 lbs. Chuck Roast, cut into 1 inch cubes

2 Large Onions, chopped

1 clove garlic, diced

4 tablespoons butter, split

24 oz beer (dark beer)

2 cups beef stock

16 oz mustard

6 large carrots, peeled and cut into half-moon slices

1 lb. Portobello mushrooms, sliced

2 tbl. smoked paprika

1 tbl. cumin

1 tsp. cayenne pepper

Cilantro, for garnish


salt and pepper to taste


  1. Place cubed beef in a bowl and cover with olive oil. Season generously with salt and pepper. In a stock pot, add half the butter. Once melted add the onions, cook 5 minutes and then add the garlic. Saute for approx 10 minutes until translucent but not browned. Add 12 oz beer.

  2. Heat oil in a cast iron pan. Once hot, place 1/2 of the beef into and sear on all sides. Transfer to the stock pot and repeat with remaining beef. De-glaze pan with remaining 12oz of beer and add to stock pot.

  3. Combine seasonings, beef stock, and mustard in the stock pot and stir. Bring to a boil and reduce heat. Simmer for approximately an hour to an hour. Add carrots and cook for an additional 30 minutes.

  4. When carrots are added, melt the remaining butter in a saute pan and add the mushrooms. Saute until browned. Stir into the stew and simmer for 5 minutes.

  5. Garnish with cilantro and serve!

Mustard Glazed Brussels Sprouts with Bacon


  • 2 lbs. Brussels Sprouts (From local Farmer’s Market)

  • 1/4 lb. Beef Bacon (From McCann’s Local Meats)

  • 1/4 lb. Slab Bacon (From Bostrom Farms)

  • 1 cup Flamin’ Jalapeno Mustard

  • 2 Tablespoons Single Varietal Olive Oil (From F.Oliver’s)

  • 1 Teaspoon Granulated Onion

  • 1 Teaspoon Granulated Garlic

  • Salt and Pepper as Needed


  1. Preheat oven to 375 degrees

  2. Clean Brussels sprouts and chop bacon

  3. In a bowl; combine mustard, oil, and seasonings. Add Brussels sprouts and toss.

  4. Place glazed Brussels sprouts on a sheet pan and bake for 15-20 min, or until golden brown.

  5. While baking, cook bacon until nice and crispy.

  6. Combine cooked Brussels sprouts with bacon, and serve.

  7. Enjoy!

Apple Cider Bratwurst with IPA Pickled Red Onions and Pub Mustard


IPA Pickled Onions (prepare in advance)

  1. Bring IPA, Vinegar, Pickling Spice and Granulated Garlic to a boil

  2. While waiting for brine to boil, peel and slice red onion

  3. Once boiled, remove from heat and add onions

  4. Let sit for at least 15 minutes, however a minimum of an hour is recommended

Bratwurst (grill, assemble, and enjoy!)

  1. Split Rolls and drizzle with Olive Oil

  2. Grill for 5-7 minutes on each side, until juices run clear

  3. When Bratwurst are nearly done, place Rolls on grill or in oven until golden brown

  4. Assemble all components and drizzle with Maggie’s Pub Mustard

  5. Enjoy!