6 Ways to Cook With Guinness Beer

If you don’t drink Guinness year-round, it’s about that time to start ordering your yearly pint. The deep, rich taste of the stout pairs perfectly with shepherd’s pie, fish and chips, and Irish stew, and it is even enlisted in some of these dishes’ ingredients lists. That means not only can you celebrate St.Patrick’s Day by drinking Guinness  you can cook and bake with it, too. Here are six recipes that get Guinness in the kitchen. Pro tip: There’s no reason you can’t enjoy a pint or glass while you cook.

1. Beef and Guinness Stew

Beef Stew, potatoes

Beef stew | iStock.com

If you want to serve an iconic Irish dish on St. Patrick’s Day, this recipe from Cooking Light is what you need to cook. Beef and Guinness Stew is wholesome and hearty, filling you up with both red meat and fresh vegetables. Raisins even give the dish a hint of sweet, and the dark Guinness beer gives it a rich flavor. This Beef and Guinness Stew will simmer in the Dutch oven for two hours before it’s time to eat.

Ingredients:

  • 3 tablespoons canola oil, divided
  • ¼ cup all-purpose flour
  • 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
  • 1 teaspoon salt, divided
  • 5 cups chopped onion (about 3 onions)
  • 1 tablespoon tomato paste
  • 4 cups fat-free, lower-sodium beef broth
  • 1 (11.2-ounce) bottle Guinness Stout
  • 1 tablespoon raisins
  • 1 teaspoon caraway seeds
  • ½ teaspoon black pepper
  • 1 ½ cups diagonal slices carrot (about 8 ounces)
  • 1 ½ cups diagonal slices parsnip (about 8 ounces)
  • 1 cup cubed peeled turnip (about 8 ounces)
  • 2 tablespoons finely chopped fresh flat-leaf parsley

Directions: Heat 1 ½ tablespoons oil in a Dutch oven over medium-high heat. Place flour in a shallow dish. Sprinkle beef with ½ teaspoon salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 ½ tablespoons oil and beef.

Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan. Stir in remaining ½ teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.

2. Guinness and Onion Soup with Irish Cheddar Crouton

guinness and onion soup

French onion soup gets a twist by adding Guinness. | iStock.com

This next recipe featured on Food Network will warm you from head to toe and remind you how satisfying a rich soup can be. Move over French Onion Soup, it’s time for an Irish Onion Soup to take the stage. This Guinness and Onion Soup will make you forget about the French variety and have you wanting to cook with beer again and again. A full 1 ½ cups of Guinness are in the soup, along with garlic, onion, fresh thyme leaves, sherry vinegar, and beef stock. Homemade croutons made with Irish cheddar are the icing on the cake (or soup), and this hearty dish serves six.

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 5 cloves minced garlic
  • 8 cups thinly sliced onions
  • Gray salt
  • 1 tablespoon fresh thyme leaves, chopped
  • ¼ cup sherry vinegar
  • 1 ½ cups dark beer (recommended: Guinness)
  • 6 cups beef stock
  • 6 slices country bread cut ½-inch thick, toasted
  • ½ pound Irish Cheddar, sliced thin

Directions: Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown.

Add the thyme, vinegar, and beer. Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes.

Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced Cheddar. Broil until cheese melts and starts to brown slightly. Serve piping hot.

3. Guinness Corned Beef and Cabbage

Homemade Corned Beef and Cabbage

Corned beef platter | iStock.com

Another iconic Irish recipe is up next and it yields Guinness Corned Beef and Cabbage. If you don’t think you can make the meal at home, follow this recipe from Taste of Home and surprise yourself.  You don’t have to live in the green lands to perfect the dish  you just need to have potatoes, vegetables, beef, and a bottle of Guinness at the ready. Even better, the slow cooker will do all the work for you, and you just need to cook your Corned Beef and Cabbage on low for 8 hours.

Ingredients:

  • 2 pounds red potatoes, quartered
  • 1 pound carrots, cut into 3-inch pieces
  • 2 celery ribs, cut into 3-inch pieces
  • 1 small onion, quartered
  • 1 corned beef brisket with spice packet (3 to 3-½ pounds)
  • 8 whole cloves
  • 6 whole peppercorns
  • 1 bay leaf
  • 1 bottle (12 ounces) Guinness stout or reduced-sodium beef broth
  • ½ small head cabbage, thinly sliced
  • Prepared horseradish

Directions: In a 6-quart slow cooker, combine potatoes, carrots, celery, and onion. Add corned beef.

Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place in slow cooker. Pour stout over top.

Cook, covered, on low 8-10 hours or until meat and vegetables are tender, adding cabbage during the last hour of cooking. Discard spice bag. Cut beef diagonally across the grain into thin slices. Serve beef with vegetables and horseradish.

4. Guinness Braised Short Ribs

barbecue ribs

Short ribs are made better with Guinness added to the mix. | iStock.com

Guinness Braised Short Ribs will make every meat eater’s mouth water, and for good reason. This dish from Dash of Savory is perfect for a Sunday night supper, and the rich and hearty meal can even be mastered in just one pot. The beef short ribs are unforgettable, but the deep sauce is what really stars in this show. Even if you don’t like Guinness, you can sub out the stout for a different kind of beer, but in light of the upcoming holiday, we’re going with the Irish champagne.

Ingredients:

  • 1 tablespoon olive oil
  • 4 strips bacon, sliced
  • 3 pounds beef short ribs, bone-in
  • 2 tablespoons butter, unsalted
  • 1 whole onion, diced
  • 2 whole carrots, medium dice
  • 1 package baby bella mushrooms, quartered
  • 5 cloves garlic, minced
  • 1 can (10 ounce) diced tomatoes
  • 1 can (14.9 ounce) Guinness
  • 2 whole bay leaves
  • Kosher salt and black pepper, to season
  • 2 tablespoons cornstarch
  • 1 ½ tablespoon water
  • 1 bunch parsley, chopped

Directions: Heat 1 tablespoon of olive oil in a 9-quart cast iron pot over medium heat. Add the bacon lardons to the pot. Render fat and crisp up the bacon, about 5 minutes. Remove to a paper towel lined plate and set aside.

Season the ribs on both sides with salt and pepper. Place ribs in the pot to brown both sides, 2 minutes per side. Remove ribs to a plate and set aside.

Melt butter in the pot and add the diced onion, carrots and mushrooms to the pot; cook until veggies are tender, about 8 minutes. Add the garlic and stir in until fragrant, 30 seconds. Add the can of diced tomatoes with juice. Stir to break up any browned bits on the bottom of the pot. Add the stout beer and continue to stir. Bring the liquid up to a slight simmer and add the bay leaves. Place the reserved bacon and short ribs back in the pot and reduce the heat to low. Cover and cook for 2 ½ – 3 hours until the ribs are tender and falling off the bone.

Remove ribs to a serving dish and remove bay leaves. Season the liquid with salt and pepper.

In a separate bowl, whisk together cornstarch and water. Add in the cornstarch slurry to the liquid and whisk together until sauce looks thickened. Spoon sauce on top of the short ribs. Garnish with chopped parsley.

 5. Slow-Cooker Stout and Chicken Stew

creamy chicken stew with carrots

Chicken stew | iStock.com

You can even cook with Guinness if you prefer chicken over beef, and this recipe for Slow-Cooker Stout and Chicken Stew from Eating Well proves it. We’re swapping out beef for boneless chicken thighs and bacon, and we’re still counting on the slow cooker to do all the work.  Braising chicken thighs and vegetables with a Guinness stout is the perfect way to celebrate the end of the Winter season, and this dish is one example of a comfort food meal you’ll be sad to see go.

Ingredients:

  • 6 tablespoons plus ½ cup all-purpose flour, divided
  • 1 teaspoon salt, divided, plus more to taste
  • ½ teaspoon freshly ground pepper, plus more to taste
  • 2 ½ pounds boneless, skinless chicken thighs, trimmed
  • 4 teaspoons extra-virgin olive oil, divided
  • 3 pieces bacon, chopped
  • 1 2/3 cups Guinness beer or other stout (14-ounce can)
  • 1 pound whole baby carrots or large carrots cut into 1-inch pieces
  • 1 8-ounce package cremini or button mushrooms, halved if large
  • 2 cups chopped onion
  • Onions yellow/brown
  • 4 cloves garlic, minced
  • 1½ teaspoons dried thyme
  • 1 cup reduced-sodium chicken broth
  • 2 cups frozen baby peas, thawed

Directions: Combine 6 tablespoons flour with ½ teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.

Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker.

Add bacon to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining ½ cup flour over the bacon and cook, stirring constantly, for 2 minutes more. Add stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top.

Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.

Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining ½ teaspoon salt and pepper.

 6. Vegetarian Guinness Stew

Vegetable stew, ragout, chicken

Vegetable dish | iStock.com

Vegetarians can also enjoy cooking beer into their dinner. Enter: Vegetarian Guinness Stew from The Kitchn. The potatoes and vegetables are hearty enough to make this stew satisfying without including meat. Enjoy the Guinness Stew on Fridays during Lent or on a healthy Meatless Monday and you may not even miss the animal protein. You’ll still get your fix of homemade comfort food laced with Guinness, and you can honor your vegetarian promises. Vegetarian Guinness Stew proves you can still eat healthy while eating your beer for dinner.

Ingredients:

  • 1 tablespoon olive oil
  • 3 celery stalks
  • 3 small onions
  • 1 pound button mushrooms, cleaned
  • 3 pounds russett potatoes, peeled
  • 3 large carrots, peeled
  • 1 tablespoon flour
  • One 11.2-ounce bottle of Guinness
  • 1 teaspoon mustard
  • 1 tablespoon Better than Bouillon vegetable base
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 4 cups water
  • 2 teaspoons sugar
  • 1 teaspoon salt

Directions: Finely chop celery, 2 of the onions and 4 mushrooms. Heat olive oil in a large soup pot and add chopped vegetables. Cook until softened and beginning to brown, about 10 minutes.

Meanwhile, chop the remaining onion, potatoes and carrots into large chunks. Set aside.

Add flour to the softened mixture and stir to coat. Cook for 2 minutes. Pour in Guinness and scrape up any browned bits from the bottom of the pan. Add the remaining ingredients and bring to a boil. Reduce heat and simmer uncovered until all vegetables are fork-tender, about 45 minutes.

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