guinness

The first step of this hearty cold-weather stew is to put together a quick, aromatic roux directly in the pressure cooker. It sounds fussy, but it’s really not, and it ensures that the final stew is thick and rich, not watery. Beef chuck is the ideal choice here because it is a flavorful cut that becomes fall-apart tender when pressure cooked — and it does so in a fraction of the time that it would take to braise in the oven. Espresso and cocoa powders subtly reinforce the dark, toasty flavors in the Guinness gravy. Pass the horseradish cream at the table so everyone can top their own bowls. (Here are <a href="https://cooking.nytimes.com/recipes/1020060-pressure-cooker-guinness-beef-stew-with-horseradish-cream">slow cooker</a> and <a href="https://cooking.nytimes.com/recipes/1020061-oven-braised-guinness-beef-stew-with-horseradish-cream">oven</a> versions of the recipe.)

Pressure Cooker Guinness Beef Stew With Horseradish Cream

beef chuck, fat

all-purpose flour

Kosher salt and black pepper

vegetable oil

garlic cloves, chopped

shiitake mushrooms, halved (optional)

tomato paste

brown sugar

cocoa powder

onion powder

caraway seeds

espresso powder

Guinness or other stout beer

beef broth

thyme

root vegetables,

balsamic vinegar

Worcestershire sauce

lemon juice,

sour cream

horseradish

scallions

In a large bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat. Set aside.

Using the sauté setting, heat the oil in the pot. Add the garlic, dried shiitakes (if using), tomato paste, brown sugar, cocoa, onion powder, caraway seeds and espresso powder. Cook, stirring constantly, until the mixture is fragrant and evenly combined, 1 to 2 minutes. Add the remaining 1/3 cup flour and cook, stirring and scraping constantly, until the mixture forms a thick, dry paste, about 1 minute.

Add the beer and broth and bring to a boil, whisking constantly to scrape any browned bits from the bottom of the pot. Let boil until noticeably thickened, about 1 minute. Add the beef and thyme and stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 22 minutes.

Let the pressure release naturally for 5 minutes, then release the remaining pressure manually. (If you find that too much liquid is spurting out with the steam, close the knob to seal again, wait a minute, and then turn the knob to release the rest of the pressure.) Open and stir in the potatoes and root vegetables. Set steam valve to sealed position and cook on high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually.

Open the lid. If the beef and vegetables are not tender, pressure cook on high for 3 more minutes and manually release the pressure. Add the vinegar, Worcestershire sauce and lemon juice. Taste and season with more salt, pepper and lemon juice if necessary. (If the stew tastes flat, add more lemon juice first, then more salt and pepper; acid is key to making it taste lively. It may need a surprising amount of salt, especially if you have used unsalted or low-salt stock.)

Discard the thyme sprigs and skim the fat from the top using a ladle or by passing a clean paper towel just over the surface of the stew. (If you would like the stew to be thicker, transfer the beef and vegetables with a slotted spoon to a bowl or plate. Using the sauté setting, let boil until it is the desired consistency. Add the beef and vegetables back into the pot.)

Make the horseradish cream: Stir together the sour cream, horseradish and scallions in a small bowl. Season with salt. Serve stew in bowls with a spoonful of the horseradish cream.

Slow Cooker Guinness Beef Stew! Make this hearty, satisfying stew with chunks of beef, carrots, parsnips, potatoes, and of course, Guinness stout. Perfect for everything from snow days to St. Patrick's Day.

Slow Cooker Guinness Beef Stew

Tbsp butter

Salt

onion (about 1 large onion)

celery stalks, chopped

carrots,

(280 g) celery root, potatoes,

Tbsp chopped fresh parsley (optional)

Brown the beef, transfer to slow cooker: Heat the butter in a large sauté pan over medium-high heat. Brown the beef in the butter, starting with the fattiest pieces of meat, fat side down in the pan. This will allow some beef fat to render out. Work in batches as to not crowd the pan.
Sprinkle salt over the beef as it browns. Once browned on all sides, transfer the beef pieces into a 6-quart or larger slow cooker.

Sauté onions and celery, transfer to slow cooker: Add the onions and celery to the pan in which you just browned the beef. Sauté the onions and celery until they begin to brown at the edges, about 5 minutes.

Add the tomato paste and mix well. Cook for a minute or two, then add a little of the Guinness, enough to make it easier for you to scrape up any browned bits at the bottom of the pan.
Transfer the celery and onions into the slow cooker.

Add Guinness, broth, root vegetables, thyme, salt: Add the rest of the Guinness, the beef broth, carrots, parsnips, celery root, and thyme to the slow cooker. Add two teaspoons of salt.

Cook in slow cooker: Cover and cook on "high" for 4 hours, or "low" for 8 hours. When done, add more salt to taste. If you want, sprinkle with fresh parsley to serve.

"Used a regal slow cooker for 4 hours followed this to a t\r\n\r\nThe beef was thought but the veg wasn’t cooked through.\r\n\r\nTotally baffled and gutted as had people over for dinner.\r\n\r\nAny suggestions or ideas?"

"Oh my goodness, this turned out so well! I surprised myself. I had one long lost Guinness Draught left in the fridge and used that instead of the Stout. (Not much of a beer drinker.) I did not have tomato paste but threw in about 4 tablespoons of jar tomato sauce and used ground thyme. No turnips or parsnips. It was not bitter, but had the best flavor of any beef broth stew I have ever made. Definitely making this again!"

"I’ve made beef stews a couple of times and always found them to have had too much of a tomatoe base to them. In general I tended to stay away from them but then I thought maybe if I tried an Irish beef stew I’d have better luck. I was very excited when I found this recipe. I made this overnight in my slow cooker and was very disappointed in the am to see that it’s very liquidy. I would classify this as a soup not a stew. I’m giving it one star for falsely stating this is stew when it clearly is not."

"OMG, I made this a first time, and I did add a 1\/3rd more Smoked Lamb in with the beef, and used 22 oz of Guinness... then at the end did a corn starch slury to thicken it at the end.... wow. Was better then what I got in an Irish pub I had the day before.... i will be making this again..."

"This tasted great. I did twiddle with the recipe a little. I used brisket, which worked really well, I reduced the amount of liquid by around half that's suggested and floured the beef to give a thicker gravy. Oh, also I have a far smaller slow cooker (just over 3 quarts) so halved the recipe only to find that the full amount would have likely fit just fine."

Have leftover corned beef? Try changing things up with these corned beef tacos topped with coleslaw and creamy Guinness horseradish sauce!

Corned Beef Tacos

sour cream (we used vegan)

mayonnaise

Guinness

spicy brown mustard

cider vinegar

salt

pepper

cooked, chopped corned beef, heated

coleslaw mix

multigrain tortillas

In a small bowl, whisk together the sour cream, mayonnaise, Guinness, horseradish, mustard, vinegar and salt &amp; pepper.

To prepare the sauce:

Top each tortilla with some corned beef, cabbage and sauce.

To assemble the tacos:

Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort in a pot

Beef & stout stew with carrots

beef,

onion, roughly chopped

tbsp plain flour

beef stock cube

sugar

bay leaves

Creamy parsnip mash, to serve (see recipe below)

Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.

Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months – defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.

Chocolate and Irish stout beer collide in a decadent and fudgy brownie. Topped with a simple brown butter stout frosting for the ultimate Guinness brownie experience.

Chocolate Guinness Brownies with Brown Butter Stout Frosting

FOR THE CHOCOLATE GUINNESS BROWNIES:

Guinness or Irish stout beer

unsalted butter

chocolate

eggs

real vanilla extract

dark brown sugar

FOR THE BROWN BUTTER STOUT FROSTING:

unsalted butter, browned

sugar,

whole milk or heavy cream

Preheat your oven to 350° and line an...

Preheat your oven to 350° and line an 9x9 pan with parchment paper leaving 2-inches of over hang on all sides.

In a small sauce pan, simmer the beer...

In a small sauce pan, simmer the beer until it's reduced to 1/3 of a cup. Set aside and let cool.

Bring a pot (filled 1/4 of the way)...

Bring a pot (filled 1/4 of the way) with water up to a boil. Reduce to a simmer and place a bowl over top, the water should not touch the bottom of the bowl. Add the chocolate and the butter. Stir until both are melted and combined. Remove and let cool slightly.

In a large bowl whisk together the eggs,...

In a large bowl whisk together the eggs, vanilla, sugars and espresso powder. Gradually add in the slightly cooled chocolate/butter mixture and the reduced Guinness, whisking to combine. The batter should thicken.

Lastly, add in the flour and salt. Gradually...

Lastly, add in the flour and salt. Gradually stir to combine until no traces of flour remain, do not over mix.

Pour the brownie batter into your prepared pan....

Pour the brownie batter into your prepared pan. Slide the pan onto the middle rack of your preheated oven and bake for 30 to 40 minutes or until desired doneness. Let cool completely before frosting.

In a 10-inch skillet melt the butter on...

In a 10-inch skillet melt the butter on medium-low heat, stirring and scraping the sides until it browns and turns a deep golden color. Remove and let cool slightly.

Meanwhile, in a large mixing bowl, sift the...

Meanwhile, in a large mixing bowl, sift the powdered sugar. Pour in the brown butter and combine using an electric mixer.

Add in the stout and mix on low...

Add in the stout and mix on low to combine. Add enough milk until you reach a desired consistency, about 2 to 3 tablespoons.

Spread frosting on cooled brownies, cut and serve.

This classic Irish dish uses real Guinness beer in contrast with tender beef and root vegetables. Whether you're gearing up for St. Patrick's Day or just looking for&nbsp;fulfilling stew, this recipe will hit&nbsp;the spot.This recipe by JeanMarie Brownson appeared in the Sun Sentinel.

Beef and Guinness Stew

beef chuck, trimmed cut into 1 1/2-inch pieces

flour

fresh-ground black pepper

yellow onion, coarsely chopped (14 ounces)

guinness draught beer of 1 3/4 cups guinness extra stout

garlic, chopped

parsley

potatoes,

rutabaga,

puff

Combine the flour, salt and pepper in a shallow dish.

Add the beef; toss to coat well with flour.

Reserve the remaining seasoned flour for later.

Heat the oil in a large nonstick skillet.

Remove the beef from the flour and shake off any excess; reserve the seasoned flour.

Add the beef in batches in a single, uncrowded layer to the skillet.

Cook, turning, 10 minutes per batch until browned on all sides.

Add the onions to the skillet; cook five minutes until golden.

Add the Guinness and garlic; boil one minute, scraping up the browned bits from the bottom of the pan.

Add the broth, parsley, bay leaves and thyme to the slow cooker.

Cover; cook on low two and a half to three hours until meat is almost tender.

Sprinkle in the reserved seasoned flour; stir.

Cover; cook on high one hour until vegetables are tender.

If serving the stew with the pastry crust, heat oven to 400 degrees Fahrenheit.

Place on two baking sheets; pierce several times with a fork.

Spoon a portion of the hot stew into individual dishes.

To cook stew in the oven: Transfer the browned meat and onion mixture to a large Dutch oven.

Proceed with the recipe as directed; cook, tightly covered, in a 325-degree oven two hours until meat is fork tender.

Add vegetables, cover the pot and return to the oven one hour until the vegetables are tender.

This is a thick, rich braise that makes good use of root vegetables. Pick whichever roots you like best; carrots and rutabaga work particularly well together; celery root and parsnips are very nice, too. This is not a toss-it-in-and-go kind of slow cooker recipe: It takes a little time to brown the beef and make a roux-thickened gravy, but those steps build flavor and ensure that you end up with a hearty stew rather than watery soup. Get everything going in the slow cooker — prepare the night before if you have the time — and the stew will be ready the moment you step in the door at suppertime. The horseradish sour cream comes together in minutes and makes a fresh, tangy topping for the mellow stew. (Here are <a href="https://cooking.nytimes.com/recipes/1020060-pressure-cooker-guinness-beef-stew-with-horseradish-cream">pressure cooker</a> and <a href="https://cooking.nytimes.com/recipes/1020061-oven-braised-guinness-beef-stew-with-horseradish-cream">oven</a> versions of the recipe.)

Slow Cooker Guinness Beef Stew With Horseradish Cream

vegetable oil, plus more as needed

In a large mixing bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat. In a large skillet or Dutch oven, heat 2 tablespoons vegetable oil over medium-high. Working in batches, add the beef and let it brown on two sides, about 2 minutes per side. Add a bit more oil if the meat sticks. (You can brown it on more than two sides if you have time, but two sides is enough to build flavor and texture.) Transfer the browned beef to a bowl or plate.

Make the gravy: Reduce the heat to medium-low and add the remaining 2 tablespoons oil. Add the garlic, dried shiitakes (if using), tomato paste, brown sugar, cocoa, onion powder, caraway seeds and espresso powder. Cook, stirring constantly, until the mixture is fragrant and evenly blended, 1 to 2 minutes. (Reduce the heat to low or remove from the heat temporarily if the bottom of the pan threatens to burn.) Add the remaining 1/3 cup flour and cook, stirring and scraping constantly, until the mixture forms a thick, dry paste, about 1 minute. Add the beer and broth. Increase the heat to high and bring to a boil, whisking constantly to scrape any browned bits off the bottom of the pan. Let it boil until it is smooth and noticeably thickened, about 1 minute. Season with salt and pepper and remove from the heat.

Add the beef and any juices, the thyme, potatoes and root vegetables to a 6- to 8-quart slow cooker. Add the gravy and stir to combine. Cover and cook on low until the beef and vegetables are tender, about 8 hours.

When ready to serve, add the vinegar, Worcestershire sauce and lemon juice. Taste, and season with more salt, pepper and lemon juice, if necessary. (If the stew tastes flat, add more lemon juice first, then more salt and pepper; acid is key to making it taste lively. It may need a surprising amount of salt, especially if you have used unsalted or low-salt stock.) Discard the thyme sprigs.

Make the horseradish sour cream: Stir together the sour cream, horseradish and scallions in a small bowl. Season with salt. Serve stew in low bowls with a spoonful of the horseradish sour cream on top.

A recipe for Guinness Reduction Dipping Sauce! This easy dipping sauce comes together with simply Guinness and brown sugar.

Guinness Reduction Dipping Sauce

(470 milliliters) Guinness

(400 grams) light brown sugar

Olive oil (for serving)

In a medium saucepan, whisk together Guinness and brown sugar over medium heat.

Once it begins to bubble, reduce heat to low and simmer, stirring occasionally, until reduced by half, 45-60 minutes.

Remove from heat and allow to cool to room temperature. It will thicken further as it cools.

Once room temperature, store refrigerated in an airtight container for up to 1 week.

Serve with a small bowl for dipping with equal parts olive oil.

You&#8217;ll get a complete rundown of The Graveyard cocktail below, but first here are some other very potent cocktail recipes that you&#8217;ll probably like: <a target="_blank" href="https://tipsybartender.com/recipe/long-island-iced-tea/">the Long Island Iced Tea</a>, <a target="_blank" href="https://tipsybartender.com/recipe/blue-jamaican-long-island/">the Blue Jamaican Long Island</a>, <a target="_blank" href="https://tipsybartender.com/recipe/long-island-iced-tea-shot/">the Long Island Iced Tea Shots</a>, <a target="_blank" href="https://tipsybartender.com/recipe/japanese-long-island/">the Japanese Long Island</a>, and <a target="_blank" href="https://tipsybartender.com/recipe/the-life-saver-long-island-iced-tea/">the Life Saver Long Island.</a> Now, as far as this wild Graveyard cocktail is concerned, it&#8217;s hard to say exactly where and when it was invented. According to <a target="_blank" href="https://www.youtube.com/watch?v=SXRcIZWe5gI">a Common Man Cocktails YouTube video</a>, it was a user-submitted drink made for their channel. We&#8217;re not sure because Tipsy Bartender <a target="_blank" href="https://www.youtube.com/watch?v=F4TV6I9m6Bs">got it as a user-submitted cocktail as well.</a> Either way, this insane bad boy combines vodka, rum, gin, tequila, triple sec, whiskey, Scotch, lager beer, and stout beer. Yes, that was a real list of ingredients. Obviously this is one of the strongest drinks ever and should be consumed with the utmost caution — seriously, drink The Graveyard one teaspoon at a time and wait like, 30 minutes in between each sip. Side note, if you like the taste of this drink, you may like <a target="_blank" href="https://tipsybartender.com/?s=beer&#038;post_type=recipe">these other potent beer cocktails.</a>

The Graveyard

ounces. (30 milliliters) Vodka

ounces. (30 milliliters) Rum

ounces. (30 milliliters) Gin

ounces. (30 milliliters) Tequila

ounces. (30 milliliters) Triple Sec

ounces. (30 milliliters) Whiskey

ounces. (30 milliliters) Scotch

Lager Beer

Stout

//tipsybartender.b-cdn.net/the-graveyard/720.mp4

There is nothing better than a big fat slice of chocolate cake. This recipe mixes rich dark chocolate with smooth velvety guinness. Perfect for grown-up chocolate lovers. Or&#8230;our chocolate porter cake is very similar, and makes the perfect celebratory dessert at a dinner party or birthday.

Chocolate Guinness cake

softened unsalted butter,

soft dark brown sugar

good-quality dark chocolate, melted

self-raising flour

tsp baking powder

tsp bicarbonate of soda

For the icing

tub cream cheese

icing sugar

tsp vanilla extract

tbsp soured cream

white chocolate, melted

Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a 23cm loose-bottomed cake tin.

Beat the butter with the sugar until pale and fluffy – this may take around 5 minutes or so. Gradually beat in the melted chocolate until smooth, then beat in the eggs one at a time.

Gradually whisk in the Guinness. You will have a smooth batter at this point. Sift together the flour, cocoa powder, baking powder and bicarbonate of soda, then fold carefully into the chocolate mixture.

Pour into the tin and bake for 35-40 minutes until a skewer comes out clean. Leave to cool in the tin, then turn out onto a cake plate.

For the icing, beat the cream cheese, icing sugar and vanilla extract together until smooth, then mix in the soured cream and melted chocolate. Spread evenly over the cake and serve.

This simple beer cheese soup recipe can be made with a variety of cheeses and any kind of beer from Guinness to Bud Light! Caramelized onions in the broth add great depth of flavor, along with crispy bacon and green onions to garnish!

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