The correct answer is a porter or a stout (or, even better, a smoked porter). But if the only options are Belhaven or Newcastle, you should go with the Newcastle. That's especially true if the Belhaven is in one of those draft cans.

Definitely the Newkie Brown.

Recipe for beef stew and Newkie Brown.

Thirding the Newcastle. Sounds soooo good. Can I come over?

That was me. Goddammit.

:D Well, I do have a stout, but it's Young's Double Chocolate Stout.

Newkie it is!

Thanks!

If a smoked porter is the ideal choice, the Belhaven is going to be the closer approximation. I've always found a wee bit of peaty-ness to the Belhaven, and it's maltier too.

That said, I vote Newkie too, because the clear bottle means it's always light-spoiled, and only fit for cooking. (On tap is a different story)

Meanwhile, I'm enjoying a Deschutes Obsidian Stout and fresh walnuts from the Farmer's Market, while listening to David Byrne's Rei Mono. Life is good.

That's Rei Momo, Mr. Beer Didact.

Obsidian Stout does have quite the ABV.

Please, just call me Cliff.

Hm, well, I used the Newkie and dramk some. I liked the taste. I also cracked open the Belhaven and drank that. It had a sharp tang I didn't care for, but by the second glass I didn't much care.

After about 30 minutes (that think cooked much faster than I thought it would) the onions were carmelized and there was a lovely aroma coming from the pan.

The beer was a just right addition that mellowed out the pepper and garlic, and perfectly complimented the onions. The meat was nice and juicy. I took some shavings off of it after dinner and dropped them in the pan for deglazing. I used the Belhaven to deglaze the pan.

It's all sitting in the fridge, and now I'm trying to decide if I want to make an onion-mushroom soup or a potato onion soup.

And, uh, sure, Cliff. ;)