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Guinness Recipes

The Great Guinness Recipe Collection

Compliments of your friends at,
this is the largest (and growing)
compilation of genuine GUINNESS
food and drink recipes online

Please be advised that all of these recipes call for bottled Guinness Extra Stout. Guinness Draught on tap or in cans/bottles do not create the same rich and savory flavor as bottled Guinness Extra Stout.

Just remember, recipes are only a very good guide to creating great dishes. We hope you experiment yourselves and come up with your own variations and traditons!

Interested in knowing how to pour the perfect Guinness Black & Tan? Check out our easy instructions here: How To Pour the Perfect Black & Tan .

Robert & Christine

Recipes Arthur Guinness would be proud of.

~ Main Courses ~

Guinness Beef Stew
2lbs sirloin steak
2 tablesp. dripping
2 onions (large)
2 cloves of garlic
¼ cup plain flour
1 cup beef stock
1 cup Guinness
3 carrots
2 bay leaves
1 teasp. fresh thyme
6 prunes
2 tablesp. chopped parsley
Chop onions, crush garlic and slice carrots. Cut meat into small chunks. Cut prunes in half and remove the stone. Fry onions in dripping. When golden brown add crushed garlic. Cook for 1 minute.
Remove onion and garlic from the frying pan and put aside. Add meat to remainder of dripping in pan and fry until meat is brown on all sides. Reduce heat and add flour. Coat the meat with the flour and add stock slowly to form a thick sauce (no lumps is best!).Add Guinness and simmer. Add onions and garlic and carrots, herbs and season with salt and pepper. Stir all ingredients simmer for 1-2 hours.

Don´t cover. This gives it a thick sauce. Stir occasionally so that the meat doesn´t stick to the bottom of the saucepan. Add the prunes a half an hour before the end. Garnish with parsley before serving. This dish can be prepared the day before and reheated gently before serving.


2 tbsp olive oil
3 bay leaves
2 lbs beef stew meat, cut into 1 1/2 inch to 2 inch cubes (with some fat)
1 large yellow onion, peeled and cut into 1/4 inch slices
2 cloves garlic, peeled and chopped
1 tsp dried thyme, whole
1 tsp dried rosemary
2-3 tbsp all-purpose flour
3/4 cup beef stock
1/2 cup Guinness stout
1 tbsp chopped parsley
1/2 lb carrots, sliced
salt & freshly ground black pepper to taste

Heat a 6-quart stove-top casserole and add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear. Reduce the heat to low and add the garlic, thyme, rosemary and flour, and stir well until smooth. Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and cover. Place the pot in a 275 F oven (yes, 275 F!) for about 2 hours, stirring a couple of times. Check for salt and pepper before serving. Serves 4-6



Steak And Guinness Pie (Traditional)
1 kg Round steak
1 T Flour
1 t Brown sugar
1 T Raisins (optional)
5 x Onions
300 ml Guinness
8 Slices bacon
3 oz Lard
Chopped parsley
Recipe of short pastry* *For double-crust pie in deep pie dish. -- Cut the steak into bite sized cubes, roll in easoned flour, and brown in the lard with the bacon, chopped small. Place the meat in a casserole, peel and chop the onions, and fry until golden before adding them to the meat. Add the raisins (if wanted) and brown sugar, pour in the Guinness, cover tightly and simmer over a low heat or in a very moderate oven (325-350F) for 2 1/2 hours. Stir occasionally, and add a little more Guinness or water if the rich brown gravy gets too thick. Meanwhile, line a deep pie dish with half the pie crust: bake it blind: then add the Guinness/beef mixture from the casserole, cover with the top layer of pie crust, and bake until finished, probably about 10 more minutes. Variation: for the brown sugar, substitute 3 T honey.


Beef and Guinness Casserole Servings: 4
1 1/2 lb Beef
6 oz Lean bacon, cubed
1 lb Shallots or small onions
3 Cloves garlic
1 Bouquet garni
1 T Sugar Salt and pepper
Basil and parsley
1 T Butter
2 T Flour
1 T Wine or cider vinegar
1 Bottle of GUINNESS
Saute the beef and bacon in a little oil. Drain off the excess liquid. Remove the meat anmd set aside. Add the butter to the pan, and melt. Stir in the flour to make a roux. Gradually stir in the stout. Place the meat and the small onions (peeled) in a deep casserole dish, and season with the salt, pepper and herbs. Crush the garlic and add to the ingredients. Sprinkle the sugar on top, and pour in the sauce. Cover and place in the oven. Cook very gently for up to 3 hours at 300F. Check occasionally. If the casserole seems to be drying a little, you can add more stout. Remove from the oven and mix in the vinegar. Serve with lots of boiled potatoes to sop up the sauce.


Weight Watcher's Irish Stew 6 servings
1 tb Vegetable oil
1 lb 6 oz lean boneless lamb, cut -into 1 1/2" squares 1/2" -thick (or boneless chuck)
1 md Onion, chopped
3 c Low sodium chicken broth
1/2 ts Dried thyme, crumbled
1 Bay leaf
6 5 oz whole new red potatoes
15 oz Small onions, peeled
1 ts Salt
2 tb Cornstarch
Chopped parsley
6 1 oz sliced Italian bread (optional)
1. In a large heavy saucepan, heat 1/2 of the oil. Add 1/2 of the lamb or beef and cook until well browned on one side, 5-7 min. Stir and cook 1 minute longer; remove meat and set aside. Add the remaining oil the lamb (or beef) and the chopped onion to the pan and cook until browned, about 8-10 min. Return the first batch of meat to the pan. 2. Add broth and bring to a boil over medium heat. Add thyme and bay leaf; lower heat to low, and simmer for 1 hour. 3. Add potatoes, onions, ale and salt. Cover and simmer until potatoes are tender, 30-40 minutes. 4. To thicken stew, add cornstarch to 1/4 cup cold water in a small bowl; stir until smooth. Add to simmering stew; stir gently until thickened. Garnish with parsley; serve with bread. Serving (with 1 slice of bread) provides: 1/2 Fat, 1 Vegetable, 3 proteins, 2 breads, 37 calories (if served without bread, subtract 1 bread). Per serving: With bread: 409 calories, 29 g protein, 9 grams fat, 644 mg sodium. Without bread: 332 calories, 27 gr protein,8 gm fat, 478 mg sodium.



Steak & Kidney Pie with Guinness 6 servings
2 lb Chuck Steak; trimmed, in -1.2 inch pieces 12 oz
Ox Kidney; Cored and Chopped
4 tb Beef Dripping or Lard
2 md Onions; Sliced
3 tb Flour; Liberally Seasoned
2 lg Mushrooms; Sliced
3/4 pt Beef Stock or water
1 Bay Leaf
4 Thyme; Sprigs
8 oz Self-raising Flour
4 oz Shredded Suet or Lard
Salt and Pepper
1 Egg yolk; mixed with a -splash of milk
Place the steak and kidney in a bowl with the guinness and herbs. Cover and leave for at least 4 hours, preferably overnight. Drain the meat, reserving the marinade. Toss the meat in the seasoned flour. Heat 1 tsp of the dripping or lard in a large, heavy pan and gently fry the onions for five minutes. Remove the onions to a plate, add more of the dripping to the pan and fry the floured meat in batches until it's browned on all sides. Return the onions and the rest of the meat and any remaining flour to the pan. Stir thoroughly, then add the mushrooms, marinade, herbs and stock or water. Bring slowly to a simmer, stirring as the sauce thickens, then cover the pan and cook gently for 1.5 hours. Taste the gravy, adjust the seasoning with salt and pepper and remove the herbs. Transfer to a deep pie dish, place a pie funnel in the middle and leave to cool. To Make the pastry. Sift the flour into a bowl. Sprinkle in the suet or add the lard, season with salt and pepper and mix lightly with your hands. Sprinkle in 2 tb of cold water, adding more as you mix with a knife. As it begins to clump together, use your hands to work it into a smooth, elastic dough. Leave to rest for five minutes, then roll out the pastry slightly thicker than normal. Cut a one-inch strip and lay it around the inside edge of the pie dish. Dampen it with water, then put the pastry lid in place. Trim and crimp the edge, knocking it back with the flat blade of a knife so that the actual edge looks as deep as possible. Make a small steamhole in the centre and cut some leaves from the pastry trimmings to decorate the top. Paint the pie lid with glaze. Bake in a pre-heated oven to 400F for 15 minutes. Lower the heat to 350F and cook for 30 minutes until the pastry is golden brown.



Potted Herrings in Guinness
Servings: 4

10 ea Filleted fresh herrings
600 ml GUINNESS (pref. draft)
5 fl Vinegar
1 x Onion cut into rings
2 x Bay leaves
10 x Cloves
4 x White and black peppercorns
1 x Salt as required
1 t Brown sugar

Wash herring fillets and roll up, starting from the tail. Place in a baking dish and add the stout-and-vinegar mixture. Add all other ingredients. Cover with baking parchment or foil and bake in a moderate oven (about 350F) for 20 minutes. Remove from oven, allow to cool, and serve.



Guinness Beef
Servings: 4

2 lb Rib steak
1 1/2 lb Onions
1/2 lb Mushrooms
1 x Seasoned flour
10 fl Guinness or other stout
10 fl Stock or water
1 x Pinch of nutmeg
1 x Salt and pepper
1 x Fat for frying

Cut meat into fairly large chunks and roll in seasoned flour. Brown in hot fat and remove from pot. Chop onions roughly and fry gently for 2-3 minutes. Return meat to pot. Add all other ingredients. Bring to the boil, reduce heat and simmer gently for 2 hours or until meat is tender.

Creamy Oyster Bisque
Serves 4-6
20 Fresh oysters or 1 jar freshly shucked oysters (about 20 oysters), drained, keeping liquid
1 cup fish stock (including water drained from bottled oysters, if using)
1/2 cup Guinness
1 small white onion or 1/2 leek, diced
1 stalk celery, diced
2 cups (about 400g) diced peeled potato
1 teaspoon thyme
1/2 cup low fat milk
Freshly ground pepper to taste
Watercress or parsley for garnish
Drain the oysters, retaining the liquid and add enough fish stock to total 1 cup. Heat 2 tablespoons of the stock in a large saucepan and add the onion and celery. Cook over low heat until onion is transparent. Add the Guinness, remaining stock, potato and thyme and cook until potatoes are soft and most of liquid is absorbed. Transfer to a blender with half of the oysters, milk and pepper, or use an immersion blender in the saucepan to puree until smooth. Bring back to boil and serve immediately with a few oysters placed on top of each dish. Garnish with fresh watercress or parsley.


Irish Rebel Stew

2.5 lbs beef (chuck roast) and/or lamb (shoulder) - the tougher, fattier cuts of meat are fine, as they will become tender through long cooking.
4-6 medium potatoes (about 2.5 lbs)
4-6 large carrots (about 1 lb)
3 Tbsp bacon fat or lard
2 Tbsp Worcestershire sauce
1 tsp coarse black pepper
1/2 tsp oregano
1/2 tsp fennel seeds
1/4 tsp tarragon
1/4 tsp sweet paprika
1/4 tsp thyme
2 bay leaves
1 tsp gumbo file
1 bottle Guinness

Cut the meat into large chunks (about 1.5 or 2 inches on a side). Put some flour (1/4 cup or so should do it) in a bowl, add the meat, and toss until coated. Do not bother to shake off excess flour. In a deep cast-iron stewpot, heat bacon fat on high until it sputters when you drip water on it. For those of you who can't bear using animal fat, 2 Tbsp of your favorite oil should work fine. When hot, drop meat into stewpot and brown thoroughly on high heat. Be attentive here and stir the meat often until all sides are browned. Add 1 cup of the Guinness and the Worcestershire sauce. Let it simmer a couple minutes until flavor and aroma have developed, scraping any brown bits up from the pan bottom and sides. Add 1 cup water, herbs and spices (except file), and remaining Guinness. Let simmer on medium-high heat for 10-15 minutes. While it simmers, wash potatoes and cut into large chunks (perhaps 6 chunks per potato, and yes they really should be that big). And don't peel them - it's sacrilegious.

Wash (don't peel) the carrots, and cut them into long pieces (2 inches or so). Add potatoes and carrots to stew. Add enough water to almost cover everything, cover and cook over medium heat for at least an hour, preferably two. Stir occasionally to prevent sticking or burning. When you stir, use a fork. Break a few of the potatoes up as you do, mixing them back into the broth. This will result in a much thicker, heartier stew. You may also adjust the thickness to your preference with water or flour, depending on how you like it. About 15 minutes before serving, add 1/2 tsp of the gumbo file, turn off heat and let the stew stand to thicken (don't worry, the cast iron pot will keep it plenty warm). The file is a good thickener, so if your stew is too thin, add the full teaspoon. During dinner, leave the pot covered in a warm (but turned-off) oven or on a burner over the lowest possible heat. This will keep it warm when people go back for seconds (and they will). Serve with Guinness, bread (for sopping up afterwards), and plenty of salt. Seal and refrigerate any uneaten stew. To reheat, add a little water and simmer until thoroughly warmed. This stew loses absolutely nothing by being around for a couple of days.

Variations: This is a very rich and flavorful stew as is, and really does not need the additional flavors of garlic or onion common in most stews. However, for people who must have them, one large yellow onion (diced) can be added in the last few minutes of the browning of the meat, but be careful not to burn it. Garlic should be crushed or minced and added along with the spices. Other common additions include peas, celery, parsley, and other vegetables. Just do what feels right




Oyster and Guinness Risotto with Watercress
Serves 4

2 tablespoon olive oil
1 red onion chopped
1 clove garlic, crushed
1 1/2 cups arborio rice
1 cup sliced mushrooms
125ml Guinness
1.25 litres hot chicken stock
24 freshly shucked oysters
1/2 cup chopped fresh watercress
Cracked black pepper to taste
Grated rind and juice of 1 lemon

Heat olive oil in a heavy based large saucepan. Add onion and garlic and cook for 1-2 minutes or until translucent. Add rice and mushrooms and cook 1-2 minutes. Pour in Guinness and cook, stirring until all liquid is absorbed. Add the chicken stock, a cup or so at a time, stirring and allowing the liquid to be absorbed before adding more. Continue stirring and adding stock until rice is plump and soft, about 20-30 minutes. Stir in oysters, watercress, pepper and lemon juice and rind and cook 1-2 minutes. Remove from heat, cover and set aside for 3 minutes. Serve immediately.

Beef In Guinness
2/3 lb Beef, cubed
1/2 c Flour, seasoned
Oil; for frying
2 Onion; sliced
4 Garlic clove; minced
3 Carrot; sliced
1 ts Parsley; minced
1/2 ts Thyme
Salt; to taste
Pepper; to taste
Beef broth
24 oz Guinness

Dip beef in flour and coat on all sides. Brown in oil, in batches and remove to heat proof pot or casser#le. Saute onions and garlic in same oil and add to beef. Add carrots, parsley and thyme. Season with salt and pepper. Pour enough beef broth to cover and bring to a boil. Reduce heat and simmer 30 minutes. Lift meat, onions and carrots from pot to serving plate with slotted spoon. Over high heat, reduce sauce to half the original volume. Pour sauce over meat and serve.



Grilled Ribeye Steak with Guinness Marinade
1 Rib eye steak (12 ounce)
2 garlic cloves
1 teaspoon shallots
1 tablespoon Vidalia onion
1/4 teaspoon Tarragon fresh
1/4 teaspoon parsley
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
4 ounces Guinness Stout Beer room temperature
1 ounce Tamari soy sauce
1/8 teaspoon black pepper coarse grind
1/8 teaspoon salt

Finely chop garlic, shallot and onion and place in a small bowl. Finely chop parsley and tarragon and add to the bowl. Add the Worcestershire sauce, Dijon mustard, Guinness beer, Tamari and seasonings then mix well to combine. Let stand for 30 minutes to blend flavors.

Place the ribeye in the marinade and make sure it is well coated. Cover the bowl and place in the refrigerator for 30 minutes or overnight if being used for a picnic entree the following day.

Pre heat the grill and then cook the ribeye.

Place the remaining marinade in a small saucepan on the grill and reduce it for one or two minutes until slightly thickened. Add more beer to the marinade at this stage if desired. Pour over the ribeye and serve.

** This marinade recipe is enough for one steak. Multiply as necessary.


Guinness Beef Stew

1kg (2lbs) sirloin steak
2 tablesp. dripping
2 onions (large)
2 cloves of garlic
¼ cup plain flour
1 cup beef stock
1 cup Guinness
3 carrots
2 bay leaves
1 teasp. dried thyme (better still..fresh thyme)
6 prunes
2 tablesp. chopped parsley

Chop onions, crush garlic and slice carrots.Cut meat into small chunks.Cut prunes in half and remove the stone. Fry onions in dripping.
When golden brown add crushed garlic.
Cook for 1 minute.
Remove onion and garlic from the frying pan and put aside.
Add meat to remainder of dripping in pan and fry until meat is brown on all sides.
Reduce heat and add flour.
Coat the meat with the flour and add stock slowly to form a thick sauce (no lumps if it can be helped!).
Add Guinness and simmer.
Add onions and garlic and carrots, herbs and season with salt and pepper.
Sir all ingredients simmer for 1-2 hours.

Don´t cover! This gives a thick sauce.

Sir occasionally so that the meat doesn´t stick to the bottom of the saucepan.
Add the prunes a half an hour before the end.
Add parsley before serving.
This dish can be prepared the day before and reheated gently before serving.



Beets in GUINNESS with Beet Greens
9 pounds beets including the greens
(4 1/2 pounds without the greens), trimmed,
leaving 2 inches of the stem ends intact and reserving
1 pound of the beet greens
3 tablespoons Guinness stout
1 tablespoon red-wine vinegar
1/2 stick (1/4 cup) unsalted butter
the reserved beet greens or 1 pound of kale, coarse stems discarded and the leaves washed well, spun dry, and chopped very coarse
In a kettle cover the beets with 2 inches cold water, bring to a boil, and simmer the beets, covered, for 20 to 35 minutes (depending on their size), or until they are tender. Drain the beets and under the cold running water slip off and discard their skins and stems. In a skillet bring to a boil the stout and the vinegar and whisk in 2 tablespoons of the butter. Stir in the beets, quartered, add the salt and pepper to taste, and keep the beets warm, covered. In a large skillet heat the remaining 2 tablespoons butter over moderately high heat until the foam subsides, in it sauté the reserved beet greens, stirring, for 5 minutes, or until they are tender, and stir in the salt and pepper to taste. Arrange the greens around the edge of a platter and mound the beets in the center.
Serves 8.



Steak and Guinness Pie
1/2 pound steak, chopped
1 sm. can tomato puree
1 sm. onion, chopped
1 pint of Guinness stout
1/2 cup carrot, chopped
1 teaspoon ground cloves
1 cup mushrooms, chopped
1 teaspoon ground all-spice
1/2 pint beef stock
pie pastry or filo dough

1.Brown steak in a large sauce pan
2.Add remaining ingredients (except pastry) to sauce pan and cook
down to a thick stew
3.Pour stew into a baking or deep pie pan
4.Cover with pastry
5.Bake at 350 degrees (F) until pastry is brown



Steak & Guinness Pie 2
1 kg Round steak
1 tbsp Flour
1 tsp Brown sugar
1 tbsp Raisins (optional)
5 Onions
300 ml Guinness
8 Slices bacon 3
oz Lard
Chopped parsley
Recipe of short pastry
Cut the steak into bite sized cubes, roll in seasoned flour, and brown in the lard with the bacon, chopped small. Place the meat in a casserole, peel and chop the onions, and fry until golden before adding them to the meat. Add the raisins (if wanted) and brown sugar, pour in the Guinness, cover tightly and simmer over a low heat or in a very moderate oven (325-350°F) for 2½ hours. Stir occasionally, and add a little more Guinness or water if the rich brown gravy gets too thick. Meanwhile, line a deep pie dish with half the pie crust: bake it blind: then add the Guinness/beef mixture from the casserole, cover with the top layer of pie crust, and bake until finished, probably about 10 more minutes. Variation: for the brown sugar, substitute 3 tbsp honey. Makes 4 servings.


Traditional Lamb Stew
If you do not like lamb you can substitute more carrots, potatoes, and such.

1/2 lbs thickly sliced bacon,diced
6 lbs boneless lamb shoulder, cut into 2-inch pieces
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 c all purpose flour
2 cloves garlic, peeled and finely chopped
1 large yellow onion, peeled and finely chopped
1/2 c water
4 c Beef Stock
2 tsp sugar
4 c carrots, cut into 1" pieces
3 lbs potatoes peeled, quartered and cut into 1/2 inch pieces
1 tsp dried thyme,whole
1 bay leaf
1 c dry white wine
Garnish-chopped parsley

Saute bacon in large frying pan-reserve fat and bacon. Put lamb salt pepper and flour in large mixing bowl-toss to coat meat evenly Brown meat in frying pan with bacon fat. Put meat into 10 quart stove top casserole-leave 1/4 cup of fat in frying pan. Add the garlic and yellow onion and saute till onion begins to color. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to casserole with bacon pieces, beef stock and sugar. Cover and simmer for 1 1/2 hours, or till tender. Add remaining ingredients to pot and simmer covered for 20 minutes until vegetables are tender.
Sprinkle in salt and pepper before serving. Garnish with parsley before serving.


Irish Rarebit

2 tbsps butter
2 tbsps flour
1 tsp Dijon mustard
1 tsp honey
1/2 c. milk
1/2 c. Guinnesss
1 c. Cheddar cheese, grated
Salt and pepper

Melt the butter in a heavy pan, and stir in flour to make a roux. Cook on a low heat for a further minute without allowing it to brown. Remove pan from heat and gradually beat the milk into the roux. Return to heat and stir until the mixture thickens. Stir in mustard and honey and finally the Guinness. Cook this mixture fairly rapidly for 2-3 minutes then add grated cheese and stir over very low heat only until all the cheese has melted. Spread thickly on four slices of toast and brown under the grill.


Irish Spiced Beef
serves 3
20 cloves
2 tsp ground allspice or cinnamon
6 Shallots, finely chopped
2 tsp Prague Powder (can be obtained from from a Polish, German or Czech butchershop)
1lb Kosher Salt (coarse)
1 tsp black pepper
3 tsp. ground mace
7-8 lb. beef.
2-3 bay leaves,
ground nutmeg,
2 bottles of Guinness

Grind all dry ingredients and mix. Add shallots. Rinse beef and place in Tupperware-like container, or glass container. Rub meat with 1/7 of the spice/salt mixture. Place meat back into container, cover and set out in a cool spot, or in the refridgerator. Once a day for 7 days, rub the meat with one seventh of the mixture, turn over and re-cover. Leave the liquid that forms with the meat. At the end of seven days place meat and liquid into a big pot -add water to top up and cover the meat and boil until the meat is tender.(a fork should just barely be able to lift up strands of meat) Change water adding clean water and boil for another 30 minutes. Then add carrots,onions, and potatoes. Cook until almost done. Add two bottles of Guinness, and boil for another 10-20 minutes.

This is dish is enjoyed both hot at dinner and cold at breakfast.



Ardshane House Irish Stew : Serving Size : 6
4 Pounds Middle Neck Of Lamb -- cut into 1" chunks
4 Pounds Potatoes -- peeled
10 Small Onions -- sliced
2 Ounces Pearl Barley
2 Pints Beef Stock
Salt And Pepper To Taste ----"That's the basic recipe."
You can add a load of sliced carrots and leeks to make it go further
5-6 tsps. of Worchestershire sauce
add a half a pint of Guinness
I make my stock from the potato peelings, carrot tops, leek ends, and any other stuff I find lurking in the refrigerator. If you chuck in a few moldy lamb bones and boil/simmer for several hours, you should get a damned good stock (strain the liquid) You'll need to start with about 5 pints of liquid. Then bung everything into a ginormous pan, bring to the boil, and then simmer for about two hours...should taste bloody orgasmic! Salt and pepper to taste, depending on your level of drunkeness!!"
From: Judith Caughey, Ardshane House, Holywood, Co. Down, N. Ireland

Irish Rarebit

2 tbsps butter
2 tbsps flour
1 tsp Dijon mustard
1 tsp honey
1/2 c. milk
1/2 c. Guinnesss
1 c. Cheddar cheese, grated
Salt and pepper

Melt the butter in a heavy pan, and stir in flour to make a roux. Cook on a low heat for a further minute without allowing it to brown. Remove pan from heat and gradually beat the milk into the roux. Return to heat and stir until the mixture thickens. Stir in mustard and honey and finally the Guinness. Cook this mixture fairly rapidly for 2-3 minutes then add grated cheese and stir over very low heat only until all the cheese has melted. Spread thickly on four slices of toast and brown under the grill.


Irish Roast Pork with Potato Stuffing
2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops
2 tablespoons butter
2-4 tablespoons Guinness
salt and pepper
Make stuffing. Rub meat with salt, pepper and butter. Pour Guinness into 3 -quart casserole dish. Place meat along edddges of dish. Cover loosely with foil and bake 1 hour at 350 degrees (F). Makes 6 servings.

Potato Stuffing
4 1/2 cups potatoes, coarsely mashed
1/4 cup butter
1 onion
2 large cooking apples, chopped
1 handful chopped fresh sage and thyme
Salt and pepper
To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well.


Extra Special Beef Braised in Guinness E.S.

2 1/2 pounds chuck meat cut into 1" chunks
2 large onions, coarsely chopped
6 carrots, peeled and sliced into thick chunks
flour for dredging (about 2-3 tablespoons)
12 oz. bottle of Guinness, room temp.
3 ribs celery, cut into chunks
fresh parsley, chopped
1/2 teaspoon oregano, dried
1/2 teaspoon basil, dried
1 bay leaf
salt and pepper

Dredge beef in flour, salt, and pepper. In a very hot stew pot, sear the meat until very brown. Add the Cream Stout, de-glazing bottom of pan to lift off small brown pieces. Add vegetables and reduce heat to medium flame. Add dried spices. Reduce to simmer and cook in covered pot 2 hours, or until meat is tender. Garnish with chopped parsley


Pork Chops with GUINNESS STOUT & Onion Gravy
8 1 inch thick pork blade chops or sirloin chops
salt and freshly ground pepper
All purpose flour
1 tablespoon unsalted butter
2 tablespoons vegetable oil
3 large onions, thinly sliced
3 large garlic cloves, minced
1 cup (about) Guinness stout
1 cup (about) chicken stock
1 tablespoon (or more) coarse-grained mustard
1 tablespoon chopped fresh parsley
1 1/2 teaspoons (or more) balsamic vinegar

Season pork with salt and pepper. Dredge in flour, shake off excess. Melt butter with 1 tablespoon oil in heavy large deep skillet over medium-high heat. Add pork in batches and brown well, about 6 minutes per side. Transfer pork to plate. Set aside. Dredge onions in flour; shake off excess. Heat remaining 1 tablespoon oil in same skillet over medium heat. Add onions and garlic. Season with salt. Cover and cook 5 minutes, stirring once. Uncover and cook 4 more minutes, stirring occasionally. Add 1/4 cup stout and 3/4 cup stock and bring to a boil, scraping up any browned bits. Return pork to skillet. Spoon some of onions over pork. Add enough additional stout and stock to bring liquid halfway up sides of pork. Cover skillet with foil, then lid. Reduce heat and simmer 20 minutes. Turn pork over and cook until very tender, about 25 more minutes. Transfer pork and onions to platter using slotted spoon. Degrease pan juices. Boil juices until thickend slightly, about 10 minutes. Whisk in 1 tablespoon mustard. Add chopped parsley and 1 1/2 teaspoons balsamic vinegar. Taste, adding more mustard or vinegar if desired. Pour gravy over pork. Garnish with parsley and serve.


Beef in Guinness
The Guinness has the same function as the wine in Coq Au Vin
- the acid and moisture combined with the long, slow cooking help tenderise the tough but flavoursome meat.

2 1/2 lb/ 1 kg shin of beef
2 large onions
6 medium carrots
2 tbsp seasoned flour
a little fat or beef dripping
1/2 cup dry cider
1/2 pt/ 250 ml/ 1 cup Guinness with water
sprig of parsley
(serves four)

Cut the beef into chunks and peel and slice the onions and carrots. Toss the beef in the flour and brown quickly in hot fat. Remove the beef and fry the onions gently until transparent. Return the beef and add the carrots and the liquid. Bring just to the boil, reduce the heat to a very gentle simmer, cover closely and cook for 1 1/2 - 2 hours. Check that the dish does not dry out, adding more liquid if necessary. Sprinkle with chopped parsley and serve with plainly boiled potatoes


GUINNESS Beef with Pickled Walnuts
1 large onion - chopped
3 garlic cloves - chopped
2 oz butter
2 tbsp olive oil
1 leek - chopped
half swede - chopped
2 carrots - sliced
2lbs cubed steak - rump or top rump
2 tbsp seasoned flour
2 sprigs fresh thyme
qtr tsp ground mace
1 pt Guinness
8 oz mushrooms zest & juice of 1 orange
8 pickled walnuts - drained & halved salt & pepper to taste
Gently fry onions and garlic in half the butter and olive oil for 10 min.. Remove to a casserole and then fry leek, carrots and swede for 5 min.. Add to casserole. Toss cubed steak in seasoned flour and brown in remaining oil and butter. Add to vegetables in casserole with mace, thyme, salt & pepper and Guinness. Bring to boil, cover and transfer to pre-heated oven - 150oC / 300oF. Cook for 21/2hrs. Add sliced mushrooms and cook for further 30 min.. Add orange juice, zest and walnuts. Stir gently and cook for another 15 min.. Serve with a mixture of creamed parsnip and potato.


Duck in Guinness and Honey

1/2 lb duck, trussed
2 Tbs oil
2 Tbs honey
1 Tbs brown sugar
1 cup Guinness
pinch each nutmeg and cinnamon
1 1/4 cups demiglaze or duck stock
pinch each salt and pepper

Preheat oven to 475 F. Wash and truss the duck. Brush with oil and seal in a hot oven until browned (about 10 to 12 minutes). Meanwhile, in a heavy saucepan mix together the honey, sugar, Guinness and spices and simmer for 10 minutes. Add demiglaze or stock and continue cooking for another 15 minutes. Season to taste with salt and pepper. Reduce heat to 300F, cover the duck with the sauce and roast for 60 to 75 minutes. Baste occasionally. Test with a fork. If the sauce tastes too bitter at the end of cooking time, add a little more honey. Remove from the oven and allow to rest for a few minutes before carving. Serves 4



London Broil Stewed in GUINNESS
1 2-pound piece of London broil, cut at least 1 inch thick
1/2 teaspoon coarse salt
1 teaspoon freshly ground black pepper
3 tablespoons cornstarch
1/4 teaspoon dried thyme
1/4 strip breakfast bacon, cut into 1/4-inch pieces
1 plump clove garlic, peeled and cut lengthwise into small spikes
1 bay leaf
1 large onion, sliced 1/4 inch thick
1 cup stout or dark ale
1 tablespoon honey
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
Preheat the oven to 275 degrees F. 2. To prevent the meat from curling, trim off and discard the integument that surrounds it. Pat the meat dry with paper towels and sprinkle it all over with half the salt and pepper. Dredge with the cornstarch, patting it well into the meat. Pierce the beef through in half a dozen places. Press the thyme leaves into the bacon pieces and force a piece of bacon and a garlic spike into each of the holes in the meat.
Lightly oil a heavy-bottomed braising pan. Place the bay leaf in the center of the pan and the meat on top of it. Pile the onion slices on top of the meat. . Mix the stout, honey, vinegar, and Worcestershire sauce and pour over the onions. Sprinkle on the rest of the salt and pepper.
Cover the mound of meat and onions with a sheet of waxed paper. Seal the pot with two thicknesses of foil and press the lid down firmly . Put the pot in the oven and bake, undisturbed, for 3 hours. Serve the beef hot, with the thin sauce poured over it. Carve it at the table.
Author's Note:
The natural sauce from the beef will be full-bodied but thin. I sometimes "finish" it by adding 2 tablespoons of tomato sauce and a thickening of 3 tablespoons of cornstarch dissolved in 3 tablespoons of cold water. When the sauce has cooked and thickened sufficiently, salt it to taste and pour it over the meat. Jane Grigson suggested that the best accompaniment to this dish is creamy mashed potatoes. I agree. Other fine complements are pureed turnips or buttered noodles.
Yield: 4-5 servings


LIAM NEESON'S Glens of Antrim Stew
1 oz/25 g butter
2 lb/900 g lamb or beef, cubed
1 large onion, coarsely chopped
2 carrots, chopped
1 tbsp plain flour (optional)
0.5 pint/275 ml beef stock
2 tbsp tomato puree
0.5 tbsp sugar
2 potatoes, cubed (optional)
1 bottle of Guinness or a large glass of red wine
1 bouquet garni (sprig of parsley, sprig of thyme, 1 bay leaf tied up in muslin)
Salt and freshly ground black pepper
Tabasco sauce

Melt the butter in a large pan and fry the meat in it until browned on all sides. Do not crowd the pan; brown the meat in two or three batches if necessary. Remove the meat from the pan, add the onion and carrots and cook until slightly softened.

Return the meat to the pan, add the flour, if using, then stir in the stock, tomato puree and sugar. Bring to the boil and then reduce the heat to a simmer. Add the potatoes, if using, the Guinness or the wine, the bouquet garni and salt and pepper to taste.

Cook over a low heat for about 1 to 1 1/2 hours or until the meat is tender. While the stew is simmering, add 4 or 5 drops of tabasco to taste.

"Serve with good bread, a bottle of wine, such as Margaux '85, and Van Morrison's 'Celtic Twilight' playing in the background." --Liam Neeson


Tuatha Da Danaan Beef Stew

2 to 3 lbs beef chuck
1 lb carrots
1 lb celery
1 lb potatoes
2 to 3 bottles Guinness extra stout.
corn starch
salt pepper to taste

Braise the meat until it's well done. Do not dredge with flour. Remove the meat and add a enough water to make a gravy. Cut the meat into desired size cubes. Return the meat to the pot and add two bottles of Guinness. Add enough water so that the meat is covered. Bring to a boil, then simmer for 2 hours, or until the meat falls apart. Add the carrots, celery, potatoes, and the last bottle. Cook until the veggies are soft. Add salt and pepper to taste Mix cornstarch with a little water and stir into the stew. Simmer a few minutes until it is the desired thickness. Remember, the idea with stew is to add what you like and cook the meat until you can cut it with a spoon. (Great served over [garlic] mash potatoes!)

Grilled Teriyaki Tuna

1/4 cup honey, warmed
1/3 cup light soy sauce or 3 tablespoons tamari sauce
1/3 cup Guinness
2 tablespoons olive or other vegetable oil
1 tablespoon sugar
1 tablespoon dark sesame oil
2 cloves garlic, finely minced and crushed
1/8 teaspoon ground ginger or 1/2 teaspoon fresh ginger, chopped
1/2 teaspoon liquid smoke (optional)
freshly ground black pepper to taste
2/3 cup flour
4 pounds tuna (mahi-mahi, sea bass or other firm fish, or large shelled shrimp such as sea scallops can easily be substituted for tuna.)

Whisk together the first 11 ingredients and let stand at room temperature 1 hour. Brush marinade over fish and refrigerate for 2 hours before grilling. Sprinkle the fish with flour and grill, basting often with marinade.

Guinness BBQed Chicken

1 teaspoon seasoned salt
1 broiling/frying chicken (about 3 lbs) cut into serving pieces
1 bottle of GUINNESS
1 tablespoon dark brown sugar
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 tablespoon dark molasses
1/8 teaspoon red pepper sauce

Rub seasoned salt evenly over chicken. Arrange chicken in single layer in shallow 2-quart baking dish.
Mix remaining ingredients in small bowl; pour over chicken pieces. Cover and refregerate at least 4 hours or overnight; turn chicken over several times during marinating.
Preheat coals in outdoor barbeque. Remove chicken from marinade; reserving marinade. Arrange chicken, skin-side up, on cooking rack 5-7 inches above hot coals. Cook until underside of chicken is dark brown, 20-25 minutes. Brush it with marinade.
Turn chicken over; brush chicken with marinade. Cook until underside of chicken is dark brown, 20-25 minutes longer. Turn chicken over; continue cooking until chicken is fork tender, 5-10 minutes longer, brushing often with marinade. Serve hot or cold.


Fat Stout Onion Soup

1/4 cup olive oil, or more if needed
3 large onions, thinly sliced
salt and pepper
6 cups beef or rich chicken stock
2 bottles Guinness Extra Stout
2 bay leaves
1/2 teaspoon dried thyme
pinch allspice
blue cheese and beer croutons

In a large soup pot, heat the oil over medium-high heat. Put in the onions, sprinkle them lightly with salt and pepper, and cover the pot. Stirring from time to time, cook the onions until light brown, about 30 minutes. Add all the remaining ingredients, except the croutons. Bring to a boil, and reduce to a simmer. Cook for 30 minutes, or until the onions are quite soft and the broth has a nice onion flavor. Season with salt and pepper, and a little vinegar if desired. To serve, garnish with croutons.




Guinness Gammon & Spinach (Direct from St. James Gate)

4 lbs. center-leg cut of pale ham
1 c. brown sugar
6 whole cloves

Leave the bone in the ham and soak overnight in cold water. Drain off, place the ham in a deep pot with Guinness, sugar and cloves. Add enough water to cover, bring to a boil and simmer for 1 hour then remove from the liquid. The delicately enhanced flavor of the ham can now be savored either sliced traditionally or served as thick gammon steaks.
In the case of the latter you will require a bone saw, then brown each side gently on a pan in a little salted butter. Serve with boiled spinach and wedges of lemon. (Serves 4-6)

--In James Joyce's Ulysses, as Leopold Bloom strolls towards O'Connell Bridge his olfactory senses are assailed by the wafting airborne evidence that meaty gammon steaks and spinach are being enjoyed nearby.


Guinness Pudding with a Whiskey Sauce
1 cup plain flour
3 eggs
3 cups wholemeal breadcrumbs
1 cup of sultanas
1 cup of raisins
1 cup of currants
2 teaspoons grated orange rind
¼ cup of orange juice
1 cup of Guinness
¼ cup of whiskey

1 teaspoon baking powder
1 teaspoon ground cinnamon
125g butter (5oz)
½ cup of Demerara sugar
½ cup of golden syrup
2 tablespoons whiskey
1 cup of cream (to serve)

Place sultanas, raisins, currants, orange rind and juice,
Guinness and whiskey in bowl, cover and leave overnight.
Grease a medium size pudding steamer (approx. 6 cup plastic bowl) with melted butter.
Fold breadcrumbs through fruit mixture and leave to stand for 5 minutes.
Stir in the eggs, and sift in flour, cinnamon and baking powder.
Spoon into prepared pudding steamer, lower into boiling water and steam for 2 hours.
Leave to stand for 15 minutes before turning out of steamer.

Steam again, before serving for a better richer taste.
Pudding can be eaten hot or cold, but tastes delicious hot with whipped cream.
The pudding freezes extremly well!

Place butter, sugar and golden syrup in a heavy based pan,
stir until the sugar has dissolved.
Add whiskey and stir in the cream.
Pour sauce over hot puding and serve with whipped cream or ice-cream


Scrumptious Chocolate Guinness Cake

1/4 cup cocoa powder (to dust the baking pans)
2 sticks butter
1 cup Guinness
2/3 cup Dutch process dark cocoa powder
1 teaspoon salt
2 cups unbleached flour
2 cups sugar
1 1/4 teaspoon baking soda, sifted
2 large eggs
1/2 cup sour cream
chocolate frosting

Heat oven to 350° F. Lightly dust two greased 8 inch springform pans with cocoa powder. In a heavy saucepan or microwave oven, heat butter, beer, and cocoa powder until butter melts. Let cool. Sift dry ingredients together. Add the beer-cocoa mixture, and beat thoroughly for 1 minute on medium speed. Add the eggs and sour cream and beat 2 minutes on medium speed. Pour batter into prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Place pans on a wire rack, cool for 10 minutes, remove the sides, and cool completely. Use a long serrated knife to even the tops of the cakes. Using a flexible spatula, spread each layer with a thin coating of chocolate frosting, stack, and cover the sides with frosting.


Guinness Christmas Pudding (Direct from St. James Gate)

10 oz. fresh bread crumbs
8 oz. soft brown sugar
8 oz. currants
10 oz. seeded raisins, chopped
10 oz. shredded suet
1/2 tsp. salt, level
1 tsp. mixed spice, level
1 rind of a lemon, grated
1 tsp. fresh lemon juice
2 large eggs, beaten
1/4 p. milk
1/2 pt. of Guinness

Mix together in large basin all the dry ingredients. Stir in lemon juice, eggs, milk and Guinness. Mix well and turn into 2 1/2 pint, well greased pudding basins. Tie pudding cloths over puddings or cover them with greaseproof and foil. Leave overnight. Steam for about seven and a half hours. If you're not eating it immediately cool, recover, and store in a cool place. When required steam for two to three hours before serving.

Christmas Pudding (This is from Co. Derry)
1 12oz bottle of Guinness
4 oz currants
4 oz raisins
4 oz sultanas
4 oz chopped dates
4 oz chopped non-soak prunes
3 oz halved glace cherries
6 oz chopped candied peel
1 pint fresh breadcrumbs (brioche crumbs)
2 tbs plain flour
8 oz brown sugar
8 oz butter
3oz blanched chopped almonds
1 tsp grated nutmeg
1 tsp ground cinnamon
1 tsp ground allspice
6 eggs
1 brandy glass full of brandy, armagnac or rum

Soak the dark fruit in the Guinness for at least 8 hours. Then mix the fruit, nuts, fat, flour, breadcrumbs, spices, salt and sugar together in a large bowl. If you are using butter rather than suet, rub it into the flour first, as if making pastry. Mix thoroughly. Whisk eggs till frothy, and fold into the dry ingredients. Add the spirit, and mix. Grease a 2 pint and a 1.5 pint pudding basin, and line the bottom with circles of greaseproof paper. Fill each basin three-quarters full with mixture, smooth off, and make a slight hollow in the middle. Cover with greaseproof paper and foil, as in recipe I.

Steam the 2-pint basin for at least 7 hours, and the 1.5-pint one for at least 6 hours. Remember to check the level of the water, from time to time.

When cool, remove covering and pour a liqueur glass of brandy or rum over each pudding. Then re-cover, and store in a cool place. Steam for at least 3 hours before serving.

Chocolate-orange Guinness Cake Servings: 4
8 oz Butter, room temperature
8 oz Soft dark brown sugar
10 oz Self-raising flour
1 t Baking powder
1 pn Salt
2 T Cocoa (rounded T's)
Grated rind of 1 orange
4 Eggs

4 oz Butter
8 oz Confectioners' sugar
Orange(juice, grated rind)
Preheat oven to 375F. Grease 2 8-9-inch cake pans. Cream the butter and sugar until light and fluffy. Sift the flour, baking powder, salt and cocoa into a bowl. Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions. Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition. If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating. Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven. Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans. Turn out and cool on a wire rack. . Meanwhile, make the icing. Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread. When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top.


Deep Mincemeat & Apple Pie with Guinness
(Direct from St James Gate)

8 oz. beef suet
4 oz. mixed peel
Juice and grated rind of one lemon
2 medium cooked apples, peeled, cored and strewed
8 oz. currants
8 oz. sultanas
1 lb. raisins
1 tsp. mixed spice
4 oz. pine kernels or chopped mixed nuts
4 oz. dark brown sugar
1/4 pint Guinness

Cover and refrigerate shortcrust pastry for one hour. Mix all ingredients together thoroughly. Cover and leave to mature. Line a deep pie dish with pastry. Sprinkle the bottom with ground almonds and build up alternative layers of sliced cooking apples and mincemeat. Cover with pastry lid and seal the edges. Decorate with pasrty cut-offs (Author's note: Use your creativity...make an O'Neill harp like the one on the bottle of ever Guinness!) and leave a small hole in the center. Glaze with egg and bake for 30-40 minutes in a moderate oven. Sufficient for two 9 inch pies.


Bourbon Stout Yam Waffles

1-1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3 eggs, separated
1/2 cup milk
1/2 cup GUINNESS
2 tablespoons bourbon
1 cup mashed cooked yams, cooled
2 tablespoons melted butter
Pinch each nutmeg, cardamom, and ginger
Sift together the flour, baking powder, and salt. Beat the egg yolks and mix them with the milk, Stout, bourbon, yams, melted butter, and spices. Beat the egg whites until they form soft peaks and fold them into the batter. Cook like ordinary waffles, following your waffle iron instructions. Pour on plenty of good-quality maple syrup.
Yield: 6 waffles with enough for seconds



Chocolate Guinness Cake
3/4 cup plus 2 tablespoons salted butter
2-1/2 cups cake flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 eggs, separated, at room temperature
1-1/3 cups sugar
3 oz. unsweetened Baker's chocolate, melted
1 cup GUINNESS, flat
Chocolate Chip and Porter Cake Frosting:
1 lbs. semisweet real chocolate chips
2 Tbls. salted butter
5 Tbls. Guinness
5 Tblsp. milk
To make the cake:
Preheat the oven to 375F. Lightly grease two 9-inch cake pans with the 2 Tbls. butter and dust with 1/4 cup of flour. Shake out and discard any excess flour, and set the pans aside. Mix together the remaining 2-1/4 cups flour with baking powder, baking soda, and salt. Beat egg whites with 2 Tbls.of sugar until stiff peaks begin to form. Cream together the remaining sugar with the 3/4 cup butter until light in texture. Gradually beat in the egg yolks, one at a time. Stir in melted chocolate, Guinness, and then gradually beat in the flour mixture. With a rubber spatula, fold in the egg whites. Scrape half the batter into each of the cake pans, and bake in the middle of the oven 30-35 minutes, until a fork inserted in the center comes out clean. Remove the pans from the oven and let the cakes cool while you prepare the frosting.
To make the frosting:
Soften the chocolate chips and butter in a double boiler. (The chips should be soft, but still hold their shape.) Remove from the heat. Using an electric beater, beat the chocolate and butter until smooth, about 1 minute. Beat in the Porter and milk, one tablespoon at a time, until the mixture is soft and shiny. Remove the cakes from the pans. Frost the layers.
Yield: 1 two-layer cake


Wexford Co. Fruit Cake

1 c. butter
1 1/4 c. firmly packed light brown sugar
6 eggs, well beaten
3 c. sifted flour
1/2 tbsp. baking powder
1/2 tbsp. cinnamon
1 tsp. salt
1 c. Guinness
1 tsp. vanilla
2 c. white raisins
2 c. dark raisins
1 c. candied pineapple, cut-up
1c. candied cherries
1 c. walnuts, chopped

Line a 9" tube pan with heavy brown paper and grease it well. Beat in butter until light. Beat in sugar and keep beating until fluffy. Add eggs slowly and beat iin thoroughly. Measure sifted flour and resift with baking powder, cinnamon, and salt. Add in small amounts to beaten mixture alternatively with additionions of 1/2 cup Guinness mixed with vanilla and combined fruits and nuts. Turn mixture into prepared pan. Place a saucepanof water in bottom of oven, set cake on rack over it and bake at 325F about an hour. Cake is done when it shrinks slightly from sides of pan.

Set cake on a rack and, while still hot, brush with some of the remaining 1/2 cup of Guinness. Keep in pan until cold, then turn it out onto rack and brush with rest of Guinness. When completely cold, wrap in foil and, after two days, open the foil and spread with the following glaze: 1 cup firmly packed light brown sugar, 1 tablespoon lemon juice, 3 tablespoons light corn syrup combined and brought to a boil. When well-glazed, decorate with cherries and walnut halves.




County Kerry Ginger Bread Stout Cake

Butter and flour for baking pan
2 1/2 cups all purpose flour
2 teaspoons powdered ginger
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon cloves
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter at room temperature
1 1/4 cups packed light brown sugar
2 large eggs at room temperature
1 cup molasses
3/4 cup Guinness flat, at room temperature
Confectioner's sugar for garnish

Preheat the oven to 350° F. Butter and flour well a 12 cup fluted cake pan, such as a Bundt pan. Sift together all of the dry ingredients.

Using a hand held mixer set at high, beat the butter and sugar in a large bowl until light in texture, about 1 minute. Beat in the eggs, one at a time. Beat the molasses (the batter may look curdled at this stage - don't worry). Lower the mixer speed to medium. Beat in the flour mixture, one third at a time, scraping down the sides of the bowl often. Beat in the Cream Stout.

Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, for 50-60 minutes. Cool in the pan or a wire rack for 10 minutes, then unfold onto the rack. Eat warm or cool completely. Dust with confectioner's sugar before serving.



Guinness Cake (Direct from St James Gate)
This is a lightly flavored cake compared to the other 2 variations
8 oz. butter
8 oz. soft brown sugar
4 eggs, lightly beaten
10 oz. plain flour and 2 level tsps. of mixed spice sieved together
8 oz. seedless raisins
8 oz. sultanas
4 oz. mixed peel
12 Tbs. Guinness
4 oz. walnuts
Cream butter and sugar together until light and creamy. Gradually beat in the eggs. Fold in the flour and mixed spice. Then add raisins, sultanas, mixed peel, and walnuts. Mix well together. Stir 4 Tbs. of Guinness into the mixture. Mix into a soft dropping consistency. Turn into a prepared 7 inch cake tin. Back in a very moderate oven, 350-375F and cook for 1 1/2 hours.
Let cool. Remove from cake tin. Prick base of the cake with a fork and spoon over the remaining Guinness. Keep cake for 1 week before eating.




Guinness & Malt Wheaten Bread
serves 10

3 C. whole wheat flour
1 C. wheat bran plus extra for pan
1/2 C. sugar
1 tsp. baking soda
1 tsp. salt
1 stick butter, softened
1 tsp. malt extract
1 1/4 C. buttermilk
1 1/4 C. Guinness

Place first 4 ingredients in large mixing bowl. Blend in butter, stir in extract, buttermilk, and Guinness until porridge-like consistency.

Grease a 9 1/4 x 5 1/4 x 2 3/4 inch loaf pan. Sprinkle with bran. Pour in batter. Srpinkle bran on top. Bake at 400F for 40 minutes. Reduce to 375F and bake 30 more minutes.

Bread is done when it sprngs back when pressed. Turn off oven and cook with door open for 30 minutes. Cool on rack.



American Style Guinness Cake
6 servings
1 lb Flour
1/2 lb Shortening
1/2 lb Sugar
1 lb Sultanas
2 eggs
1 tsp. Baking powder
2 oz Chopped peel
1/2 tsp. nutmeg
1/2 tsp. Mixed spice
Sieve the flour salt and baking powder together; add sugar, nutmeg and spice. Rub in butter finely. Add fruit. Add porter mixed with beaten eggs. Bake in a well-greased pan 2 1/2 hours in a moderate oven (350-375F).


Guinness Fruit Cake
Servings: 4

1 lb Flour
1/2 lb Currants
1/2 lb Raisins
1/4 lb Mixed peel
3/4 lb Brown sugar
2 tbls Mixed spice (nutmeg and cinnamon)
Rind of one lemon
1/2 lb Butter
1 tsp Bicarbonate of soda
12oz. Guinness
4 eggs

Sift the flour and cut in the butter. Add the fruit, spice, peel, etc. Beat eggs. Heat Guinness and pour it over the bicarbonate of soda. Pour stout and eggs over dry ingredients. Mix well and beat for 15 minutes. Bake in a well-greased pan in a moderate oven, 350F, for 2 1/2 - 3 hours. Keep for a week before cutting.



Guinness Ginger Fruit Cake
250g butter
2 cups brown sugar
2 tbls treacle
Rind of 1 orange, grated
8oz. Guinness, room tempature
1 tsp bicarbonate soda
4 eggs
4 cups plain flour
375g mixed dried fruit
125g mixed peel
100g glazed ginger, diced

Preheat oven to 170 C. Grease and line a 23cm cake tin or 2 ring tins. Cream together the butter and sugar until light and fluffy. Add the rind and treacle and beat again until incorporated. Combine the Guinness with the soda and beat in the eggs. Sift the flour and fold into the creamed butter and sugar alternately with the Guinness mixture, ending with flour. Stir in the dried fruit and ginger and mix well. Spoon into prepared cake tin. Bake in a slow oven for 1 hour, reduce oven to low then cook for a further 1 1/2 hours or until a skewer inserted in the centre comes out clean. Cover loosely with newspaper and a towel to cool in pan. ( This cake is best stored for at least 1 week before eating to allow for flavours to develop.)


Irish Grilled Fruit

1/2 cup Guinness
3/4 cup orange juice
3 tablespoons brown sugar
1 cinnamon stick
2 tablespoons crystallised diced ginger
2 oranges, peeled and cut into thick slices
1/2 cup prunes or tinned cherries
1 very ripe pineapple
4 bananas
Extra brown sugar and pepper
2 tablespoons butter, optional
Creme Fraiche, double cream or thick honey yogurt, to serve
In a small saucepan combine the Guinness, orange juice, sugar, cinnamon stick and ginger. Bring to boil, stirring until sugar dissolves, reduce heat and cook for 10 minutes. Add oranges and prunes and remove from heat. Remove cinnamon stick. Peel and core the pineapple and cut into thick slices, slice the bananas in half lengthways. Rub surface with sugar. Heat a cast iron or heavy based pan and place the pineapple and bananas in pan. Flip with spatula when the sugar caramelises to a light brown . Pour over the syrup, bring to the boil, remove from heat and lift the fruit out with a slotted spoon. Place on plates or platter and keep warm. Return the liquid to a simmer and cook until syrupy. Whisk through the butter until melted. Pour over fruit and top with a dollop of the cream.


Makes about 1 quart.

1 Ice Cream Maker
1 cup water
2 Tbls. cornstarch
1/2 cup sweetened condensed milk
1 1/2 cups evaporated milk
1/4 tsp. salt
1/2 cup sugar
1/2 cup Guinness

In a heavy saucepan whisk together the water and the cornstarch and simmer the mixture over moderate heat, whisking, for 2 minutes. Add both milks, salt, and sugar. Heat the mixture over a moderately low heat. Whisk for 1 to 2 minutes until the sugar is dissolved. Remove pan from the flame. Let the mixture cool completely, stir in the Guinness, and freeze the mixture in an ice-cream freezer.



Irish Pumpkin Pie

1 9 inch unbaked pie shell
3/4 cup granulated sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. grated ginger
2 eggs
1 3/4 cups canned pumpkin
6 ounces Guinness

Preheat over to 425F. Combine sugar, salt, cinnamon, and ginger in a bowl. Lightly beat in both eggs. Stir in pumpkin and Guinness until well mixed. Pour mixture into pie shell. Bake for 15 minutes. Reduce heat to 350 degrees, and bake an additional 45-50 minutes, or until fork placed in center of the pie comes out clean. Cool on rack. Then serve.




Remember, as they say in Ireland,
"Is deacair amhra`n a ra`dh gan gloine!
Its hard to sing with an empty glass!"

Black Velvet
1/2 qt Guinness
1/2 qt Champagne
Combine Guinness and champagne in a tall chilled glass. Stir and serve. Makes 1 quart.
The story behind Black Velvet from Guinness itself.:
"The death of Queen Victoria's beloved Albert in 1861 was responsible for the introduction of that prince among drinks--Black Velvet. As the whole of England mourned the Consort the bar steward at Brook's Club in St. James Street, should go into mourning by simply mixing it--in equal parts--with Guinness.
The result was--and is-- delicious. Indian Princes used to call it TIGER MILK and no wonder!"
(Author's note: IMO, any upstanding true blue Guinness connisieur would never even think of the blasphamic idea of diluting the Black Nectar with champagne. I, on-the-other-hand, have done so. My thoughts are as follows: YUCK! ACK! PHEEEW!)

Poor-man's Black Velvet (aka Snakebite)
1/2 pint. Guinness
1/2 pint hard cider.

There are several variations involving black currant cordial or cassis. Cordial will sweeten a Guinness, and if poured in through the head, leaves a purple "splotch" in the head.

Purple Meany
half pint Guinness
half bitter (the dregs of the cask if possible)
splash of cordial.

The Perfect Guinness Black & Tan
1/2 G & 1/2 Bass

How to pour a Black & Tan:
Hold your pint glass at an angle as you would when pouring a Guinness. Fill just over halfway with Bass Ale on tap. Slow the flow control on the Draught Guinness tap down to a mere trickle. Fill to the top, letting Draught Guinness hit the side of the glass -OR- pour Draught Guinness over an upside-down spoon to disperse the flow. Let settle.

You can also find the directions to pouring the perfect B&T here: How To Pour the Perfect Black & Tan .


Half & Half
1/2 G & 1/2 Harp

This some people believe is the true version of a Black & Tan. They feel that Guinness/Bass Import Co. has changed the name of this drink to increase their bottom line by selling both products at once. (Near genius!) Some people will remember that before the mid-80s Guinness was mixed with other beers to give them added taste. In fact, the authors have an advertisement dating from the 1940s that promoted adding Guinness to "your favorite beer" for "added enjoyment." To many old-timers it is a travesty to drink Guinness straight. It must be from the bottle and mixed with a lighter beer.

Some old-timers remember that a B&T was never Guinness floating on top of a lighter beer, either. It was completedly mixed 50/50, not separated. If you've ever had a chance to drink a Yuengling Black & Tan, you have enjoy a TRUE B&T.


Black & Red (aka Black Cherry)
Guinness & Kriek

Black Monk (aka Black Death)
Guinness & Trappist Ale

A Drop of Diesel (aka A Depth Charge)
Drop a shot of Guinness into a full pint of Smithwick's (Kilkenny's in the states). Darkens the Smithwick's & gives it a hint of Guinness. This was a very popular drink in the late 1980s, especially in the 6 northern counties.


Guinness Float (aka Golden Cream) A delicious variation of a Rootbeer Float.
1 Imperial Pint glass (20 oz.)
8-10 Oz Guinness, bottled
Vanilla Ice Cream, premium
Add Guinness to pint glass. Allow for head to completely settle. NO head is ideal. Add several scoops of premium vanilla ice cream slowly. Wait for a few moments. Serve with a long ice cream spoon. Enjoy!
NOTE: Do not add ice cream to glass before Guinness as the effects of the "Golden Cream" will not take place.



Guinness Stout Clone
This works best if you have a CO2 draught system set up,
and know how to pour a proper pint.
9 pounds British pale ale
1 pound flaked barley
18 ozs. roasted barley
12 ozs. carapils
1 oz. East kent golding hops--60 minutes
1.5 ozs Northern brewer hops--60 minutes
First, get the "tang" the way Guinness does: Sour 2 --12 oz bottles ( pref. Guinness) in a bowl for a week or so and then freeze. You may want to cover with a cheese cloth to keep the flies and gnats out of it.
While brewing, thaw the sour stout and heat it to 180--190 degrees for 20 minutes. Mash in at 155 degrees for one hour. Boil for one hour and fifteen minutes. At the end of the boil, add the sour stout.
At 70 degrees pitch 2 packs of Wyeast #1084
A month or so of cold lagering, (A certified beer judge could not tell this from bottled Guinness.)

Notes: This is not one of my recipes. I got it off the internet from a fellow by the name of Jack Faust. It is a "Whole grain recipe" and it was absolutly the best home brew I have ever made or drank. It was also the most work of any recipe I have ever made. I am not sure that I would recomend it for beginners. You might want to wait til you have brewed 3 or 4 batches before you try this one. I would not try it if I didn't have a masher that would handle this much grain either. I didn't think it was as good as Guinness draft, but I honestly believe it was superior to bottled Guinness.

If you do not have the equiptment to do lagering, just stick the bottles in a very cool spot in you basement, garage, etc., covered them with a tarp and left them for 5 weeks.Use 2 fermenters when you brew this. Just leave it in the primary for 10 days, take a couple of hydrometer readings and then bottle it. If you like Guinness stout, it is well worth the extra work.
Thanks Jack.



Ingredients for 5 gallons
Pale Malt 8.7 lbs
Roast Barley 1.08 lbs
Flaked Barley 1.08 lbs
In The Boiler
Challenger Hops 1.3 OZ
Target Hops 0.9 OZ|
This recipe is the only one on the site to have a gramms for 5 litres section. Should anyone want to try their hand at mashing then you can "mash" this recipe using kitchen utensils and get a pretty good beer.
Please note: Target is a British bittering hop (alpha acid 11-12) should you not be able to get Target hops stateside (like Tom couldn't) then we sujest a swap with northern brewer hops (adding more to take in to account the alpha acid difference)
Mash at 66 deg C (150.8 F) for 2 hours.
Boil for two hours (all hops from start)


Misc. food recipes...

Chipotle Barbecue Sauce Recipe
Serving Size : 1 3/4 cup

1 tablespoon olive oil
1/2 cup onion -- chopped
2 tablespoons garlic -- minced
1 cup catsup
1/4 cup malt vinegar
1/4 cup brown sugar -- packed
1/4 cup strong brewed coffee
3 tablespoons Guinness
2 tablespoons light molasses
2 tablespoons tomato paste 2 tablespoons dijon mustard
2 teaspoons worcestershire sauce
1 1/4 teaspoons chipotle peppers -- minced
1/4 teaspoon black pepper -- ground

Heat oil in a heavy large saucepan over medium heat. Add onion, garlic = and saut=E9 until tender (about 5 min). Add all remaining ingredients. Cover and simmer until slightly = thickened, stirring occasionally (about 25 min). Season with salt. - - - - - - - - - - - - - - - - - -=20 Serving Ideas : Brush on chhhicken or ribs during last 10 min of grilling. NOTES : Sauce can be made up to 1 week ahead. Cover and refrigerate. Canned chipotles in adobo sauce can be purchased at latin american = markets and some supermarkets.


4 servings
1 kg Round steak
1 tb Flour
1 ts Brown sugar
1 tb Raisins (optional)
5 x Onions
300 ml Guiness Stout
8 Slices bacon
3 oz Lard
Chopped parsley

Recipe of short pastry*
*For double-crust pie in deep pie dish. -- Cut the steak into bite sized cubes, roll in seasoned flour, and brown in the lard with the bacon, chopped small.
Place the meat in a casserole, peel and chop the onions, and fry until golden before adding them to the meat. Add the raisins (if wanted) and brown sugar, pour in the Guiness, cover tightly and simmer over a low heat or in a very moderate oven (325-350F) for 2 1/2 hours. Stir occasionally, and add a little more Guiness or water if the rich brown gravy gets too thick. Meanwhile, line a deep pie dish with half the pie crust: bake it blind: then add the Guiness/beef mixture from the casserole, cover with the top layer of pie crust, and bake until finished, probably about 10 more minutes.



GUINNESS French Onion Soup with Garlic Croutons
l lb onions cut into thin strips
1 tsp black pepper
2 bay leaves
1 1/2 pints chicken stock
1 1/2 pints beef stock
1/2 cup Guinness Stout
2 tbsp
Heat the oil and add the onions, black pepper and bay leaves. Sauté the onions until brown; this caramelizes the sugars and gives the FOS its color and onion flavor. Add the stocks at room temperature or cold; this allows more flavors to go into the stock. Bring it to a boil. Add the Guinness Stout and bring to a boil. Add the croutons and Swiss Cheese and place under broiler until the cheese is melted. To make the FOS go with German style pilsners, substitute sherry for Guinness. Do not use cooking sherry as it will make the soup salty. To make Country FOS, add all chicken stock.
Garlic Croutons
Enough oil to cover the bottom of a sauté pan
Chopped fresh garlic (to your taste)
Cut the bread to fit the bowls you will be using; the French use day old French bread. Sauté the garlic until translucent. Put the croutons in the pan and brown both sides. Place croutons on a bowl of FOS with Swiss cheese on top; place bowl under broiler until cheese is melted.


Guinness and Malt Wheat Bread (Makes 1-8 x 8 Loaf)
1 cup Coarse Wholemeal Flour
1 cup Fine Wholemeal Flour
1/2 cup Granulated Sugar
1 tsp. Baking Soda
1 tsp. Salt
1/4 cup Butter
1 tsp. Malt Extract
1 1/4 cups Buttermilk
1 1/4 cups Guinness
Place wholemeal flours, sugar, baking soda and salt in a large mixing bowl. Blend in butter, lifting well to give the mixture air. Stir in malt, buttermilk and Guinness. Mix until the bread is a porridge-like consistency. Do no overmix.
Turn into a well-greased 8 x 8 square baking pan that has been sprinkled with wholemeal flour. Sprinkle additional flour on top.
Bake for 30 minutes in a pre-heated 375-F degree oven. Bread is done when it springs back after gently pressing the top. Turn off the oven and allow the bread to cool slowly with the door open for 30-minutes. Turn out onto a wire rack. Can be served immediately.
Kitchen Staff Tip: The Guinness you select makes a difference. Guinness from a bottle will produce a "flatter" loaf. Pub Draught Guinness from a can will produce a "fluffier" loaf because of the Nitrogen capsule that is enclosed in the can raises your bread. Pour your Guinness about 1-minute before you need it in the batter to get an accurate measurement and let the foam rise as the beer settles. Over-mixing will result in a pancake-like loaf, so make sure you keep some air in the mixing! If you can't find Malt Extract just substitute 1 tsp. of Vanilla Extract.


Guinness and Stilton Pate (variation #1)

2oz butter
1 shallot, finely chopped
1 clove garlic, minced fine
2 oz Guinness
zest of half a lemon
4oz Stilton, crumbled
1 small bunch parsley, finely chopped
salt, to taste
freshly ground black pepper

Melt the butter in a saucepan and gently sweat the shallot and garlic until soft.
Remove from heat and allow to cool. When cool, add the Guinness and simmer gently for
3 minutes. Add the remaining ingredients and stir well. Transfer to a blender and process until
the mixture has bound. Check the seasoning.Divide between individual ramekins and
refrigerate for at least 2 hours.

Guinness & Stilton Pate #2

1 oz butter
1 oz plain flour
4 oz milk
4 oz Guinness
4oz grated Stilton
1 teaspoon mayonnaise
1 clove garlic, crushed or chopped
salt and pepper, to taste

Note: The trick to this recipe is that all the ingredients need to be added and melted slowly together.
Take your time and don't rush it.

Melt the butter over low to medium heat and then stir in the flour, cook, stirring for a
few minutes and then slowly add the milk. When milk is incorporated, gradually add
Guinness. Continue stirring until boiling and you have a thick sauce. Gradually stir in the grated Stilton then add the rest of the ingredients and mix thoroughly.

Spoon into individual ramekins and serve
chilled with fingers of hot toast.


The Unbeatable Guinness Cake

1/2 c Butter
1 c Brown sugar
3 Egg; beaten
2 1/4 c Flour, self rising
1/2 ts Apple pie spice
1 pinch Salt
2/3 c Raisins; soaked in Guinness -overnight
1/2 c Candied peel; soaked
1 1/3 c Golden raisins; soaked
1/4 c Candied cherries
8 oz Guinness

Preheat oven to 350 degrees. Cream the butter and sugar until the sugar is dissolved; beat in the eggs. Add the flour, salt, apple pie spice and the soaked dried fruit. Mix in the Guinness, grease a deep 8 inch cake pan and pour the mixture in. Bake for about 2 hours until firm in the center. 8 servings


Guinness Carbonnade

1.5 kg lean shin of beef (cubed)
3 large onions
1 garlic clove (crushed)
2 tbsp flour
1 tbps brown sugar
125 ml beef stock
500 ml Guinness
salt and pepper
1 bay leaf
fresh tyme
chopped parsley

Brown meat cubes in large frying pan. Drain and put in casserole dish. On low heat cook onions and garlic until soft; add to casserole. Put sugar and flour in pan. Adding little beef stock at a time, cook for a few minutes to obtain smooth sauce. Pour the Guinness and cook until liquid comes to the boil. Add bay leaf and thyme. Pour the liquid over the beef in the casserole and cook for 2 ½ hours at 325F. Serve the carbonnade topped with freshly chopped parsley on tagliatelli.
Serves 4


Guinness Ribeye

1 ribeye steak (12 ounce)
4 ounces Guinness at room temperature
2 garlic cloves
1 ounce soy sauce
1 tablespoon Vidalia onion
1 teaspoon shallots
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon fresh tarragon
1/4 teaspoon parsley
1/8 teaspoon black pepper
1/8 teaspoon salt

Finely chop garlic, shallot and onion and place in a small bowl. Finely chop parsley and tarragon and add to the bowl. Add the Worcestershire sauce, Dijon mustard, Guinness, soy sauce and seasonings then mix well to combine. Let stand for 30 minutes to blend flavors. Place the ribeye in the marinade and make sure it is well coated. Cover the bowl and place in the refrigerator for 30 minutes or overnight. Pre-heat the grill and then cook the ribeye. Place the remaining marinade in a small saucepan and reduce it for one or two minutes until slightly thickened. Add more beer to the marinade at this stage if desired. Pour over the ribeye and serve.



Hearty Onion Stout Bread
(use in bread machines, but rewrite also to make as nomal bread.)
this is written to make 1 loaf & half loaf.....
1 lb loaf 1 1/2 lb loaf yeast 1 1/2 t 2 1/2 t bread flour 1 1/4 c 2 1/2 c rye flour 1/2 c 2/3 c whole-wheat flour 1/2 c 2/3 c salt 1/2 t 1 t caraway seeds 1 T 1 1/2 T oil 2 T 2 1/2 T molasses 1/3 c 1/3 c onions, chopped 1/4 c 1/3 c dark stout 3/4 c 1 c Delayed timer okay.
Use the darkest stout you can find. I used Guinness stout that had been sitting around open for a while at room temp .


Timoney's Guinness Cake
Yields: One 7-inch round cake

8 ounces unsalted butter (2 sticks), at room temperature
1 1/4 cups dark brown sugar
4 large eggs, lightly beaten
2 3/4 cups flour
2 teaspoons allspice
8 ounces raisins
8 ounces white raisins
1/4 cup candied fruit peel
4 ounces chopped walnuts
1 bottle Guinness Stout

Preheat oven to 325 F. In a large mixing bowl, cream together the butter and sugar until fluffy. Gradually beat in the eggs. Sift together the flour and allspice and gradually fold them into the butter-sugar mixture. Add the raisins, candied fruit peel, and walnuts. Mix well and stir in 1/4 cup of Guinness Stout.

Grease a 7-inch-round, 3-inch-high cake pan. Pour the mixture into the pan. Bake for 1 hour at 325F., then reduce the heat to 300 F. and continue to bake for an additional 1 1/2 hours, or until a cake tester comes out clean.

Remove the cake from the oven and allow to cool. Turn the pan upside down and remove the cake. With a skewer, prick the bottom (flat side) of the cake in at least 15 places. Spoon about 1/2 cup of Guinness over the bottom of the cake.

Keep the cake upside down in an airtight container for 1 week before serving it. During this time, pour more Guinness over the cake from time to time, until you have used the entire bottle. Serve the cake right side up.


County Wicklow Beef Stew

1/4 lb bacon
2 lg onions, thinly sliced
1 Tbsp granulated sugar
1 cup flour
1 Tbsp dried thyme
1/2 tsp black pepper, freshly ground
1 tsp salt
3 lbs beef, in 1" cubes
12 oz Guinness Extra Stout
vegetable oil
chopped fresh parsely (optional)
Egg noodles or baking powder biscuits (optional)

Coarsely dice the bacon and fry in a large skillet over medium heat until crisp. Remove bacon, leaving grease in pan. Lower heat, add onions to the bacon grease and saute until tender. Sprinkle the sugar over the onions, raise the heat to high, and stir until onions turn brown. Remove onions to strainer and let drip until bowl, collecting the drippings. Meanwhile, mix the flour, thyme, salt, and pepper, and coat the beef cubes with the mixture, discarding any remaining flour mixture. Add the collected onion drippings back to the skillet, raise heat to medium high, and brown the beef cubes on all sides in small batches, removing each batch to an oven casserole dish when browned. Add vegetable oil to the skillet as necessary. Once all the beef has been browned and removed, pour Guinness into pan, add bacon bits, and deglaze the skillet (heat and stir until all the brown bits come off the bottom of the pan). Add the onions to the beef in the casserole dish, pour the contents of the skillet into the casserole, and cover. Cook in a 325 degrees F oven for 1.5 hours or until beef is tender. Serve atop egg noodles or baking powder biscuits, garnished with parsley, with Guinness as the accompanying beverage. Serves 6-8.


McMurphy's Beef Casserole

1/2 oz butter
1 tbsp vegetable oil
2 lb stewing steak, cut into 2 inch cubes
4 medium onions, sliced
8 oz) button mushrooms, halved
8 oz plain flour
1/2 pint Guinness
1 bay leaf
1 tsp soft dark brown sugar

Pre-heat the oven to 350 F. Heat the butter and oil in a large flame-proof casserole and cook the meat for 10 minutes, until browned all over. Remove from the plan with a slotted spoon. Add the onions and mushrooms to the pan and fry until softened. Add the flour and stir well so that the flour absorbs the fat. Return the meat to the pan, add the stout, bay leaf and sugar. Stir well. Cover and cook in the oven for about 21/2 hours or until the meat is tender. Serves 4-6


Serves 8-10
1 cup Guinness Stout
1 cup Grandma's brand green labeled dark molasses (not blackstrap)
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
Confectioners sugar for dusting
Special equipment: a 10-inch (10- to 12-cup) bundt pan
Accompaniment: unsweetened whipped cream

Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.
Bring Guinness and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
Serve cake, dusted with confectioners sugar and/or with whipped cream.
Notes:This gingerbread is better if made a day ahead.
It will keep 3 days, covered, at room temperature.
Copyright (c) 2000, Gourmet Magazine.OOOOOPS! Used without permission.


We hope you enjoyed these recipes as much as we have!
As they say in Ireland, "Is deacair amhra`n a ra`dh gan gloine! Its hard to sing with an empty glass!"



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