Guinness Beer is one of the first things to come to mind on St. Patrick’s Day. With more than 250 years of history, Guinness has been considered one of Ireland’s most revered stout beers. It also adds a subtly sweet grain flavor and enhances the tastes of steaks, stews, fry-ups, and even dessert such as ice cream and cake. Let's learn how to cook with Guinness beer using these delicious recipes.
Guinness Steak Gravy
Ingredients
2 tbsp butter
1 onion, chopped
1 tbsp thyme
1 tbsp rosemary
1 tbsp mustard
1 1/2 cups beef stock
1 cup Guinness
1 tbsp flour
salt and pepper
Directions
1. Melt butter on a low heat. Saute the onion until translucent.
2. Add herbs. Mix in the mustard.
3. Pour in the beef stock and Guinness. Stir well.
4. Mix the flour with a little bit of water. If you want the gravy thicker, add more flour.
5. Bring the gravy to a boil; add the flour mix gradually, stirring constantly; simmer for a few minutes until the gravy thickens.
6. Add salt and pepper to taste.
Guinness Battered Onion Rings
Ingredients
4 cups vegetable oil
2 cups flour
1 tsp baking powder
2 tsp cornstarch
1/4 tsp hot paprika or cayenne pepper
1/2 tsp salt
1/2 tsp white pepper
12 oz (1 bottle) Guinness beer
2 large onions, cut into 1/2-inch thick rings
Directions
1. In a deep-fryer, heat the oil to 375°F. Prepare a baking sheet lined with paper towels and a wire rack.
2. In a large bowl, combine 1/2 cup of flour and the hot paprika in a plastic bag; set aside.
3. In another bowl, combine the remaining flour, cornstarch, baking powder, hot paprika, salt and white pepper. Whisk in Guinness until smooth.
4. Place the onion rings in the plastic bag; toss to coat well.
5. Dip onion rings into the batter, turning to coat thoroughly. Shake off excess batter and carefully lower into hot oil.
6. Fry until dark golden brown on each side for 2-3 minutes.
7. Remove the onion rings with to the prepared wire rack; sprinkle lightly with salt while hot.
8. Repeat with remaining onion rings. Serve immediately.
Guinness Beef Stew
Ingredients
2 pounds chuck roast, cut into 1-inch pieces
4 tbsp olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup flour
2 cloves garlic, minced
1 large onion, diced
1 tbsp tomato paste
4 cups beef stock
12 oz. Guinness
1 cup parsnip, chopped
1 cup turnip, chopped
1 cup carrot, chopped
1 tbsp caraway seeds
2 tbsp fresh flat-leaf parsley, finely chopped
Directions
1. Heat 2 tablespoons of oil in a Dutch oven or stockpot over medium-high heat.
2. Sprinkle beef with 1/2 teaspoon salt. Place flour in a shallow dish; dredge beef in flour.
3. Brown half of the beef, turning to brown on all sides. Repeat this procedure with remaining oil and beef.
4. Once the beef has been browned, add garlic and saute. Add onion to pan; cook until tender. Stir in tomato paste until combined.
5. Stir in the beef stock and beer. Add remaining salt, caraway seeds, and pepper; bring to a boil. Cover, reduce heat; simmer for one hour, stirring occasionally.
6. Remove the cover and bring to a boil. Add carrot, parsnip, and turnip. Continue simmering for at least 30 minutes until vegetables are tender.
7. Sprinkle with parsley; serve.
Guinness Chocolate Cupcakes
Ingredients
3/4 cup unsweetened cocoa
2 cups brown sugar
2 cups all-purpose flour
1 tsp baking soda
a pinch of fine salt
1 bottle Guinness
1 stick unsalted butter
1 tbsp vanilla extract
2 large eggs
3/4 cup sour cream
1 (8-ounce) package cream cheese, softened at room temperature
1/2 cup heavy cream
Directions
1. Preheat oven to 350 F. Lightly grease 24 muffin tins.
2. In a large bowl, mix the cocoa, sugar, flour, baking soda, and salt.
3. In another medium bowl, combine the stout, melted butter, and vanilla. Beat in eggs, one at a time.
4. Mix in the sour cream until combined and smooth. Slowly mix the dry ingredients into the wet mixture.
5. Pour the better into the prepared muffin tins equally.
6. Bake for about 10 to 12 minutes and then rotate the pans. Bake another 10 to 12 minutes until risen, nicely domed.
7. Cool and serve.
Guinness Chocolate Ice Cream
Ingredients
7 oz. milk chocolate, finely chopped
1 cup whole milk
1/2 cup sugar
Pinch of salt
4 large egg yolks
1 cup heavy cream
3/4 cup Guinness Stout
1 tsp vanilla extract
Directions
1. Put the chopped chocolate in a large bowl; set a mesh strainer over the top.
2. In a medium sauce pan, heat the milk, sugar, and salt. In a separate medium bowl, whisk the egg yolks. Pour slowly the warm mixture into the egg yolks (otherwise, egg will scramble).
3. Pour the mixture back into the saucepan. Stir the mixture constantly over low-medium heat with a wooden spoon until the mixture thickens and coats the spoon.
4. Pour the custard through the strainer over the milk chocolate; stir until the chocolate is melted.
5. Whisk in the cream, Guinness and vanilla. Stir until cool in an ice bath.
6. Refrigerate the mixture thoroughly; freeze according to the manufacturer’s instructions.
