Type what you have

Ingredients

• ✓ irish stout beer
• butter
• brown sugar
• cocoa powder
• sour cream
• egg
• vanilla extract
• all-purpose flour
• baking soda
• butter
• irish cream liqueur
• irish whiskey
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
2. 2 Combine stout beer and butter in a large saucepan over low heat. Heat until butter melts, about 5 minutes. Remove from heat and whisk in brown sugar and cocoa.
3. 3 Whisk sour cream, eggs, and vanilla extract in a bowl; pour into the saucepan and mix until a smooth batter forms.
4. 4 Stir flour and baking soda together. Fold into the batter. Divide batter evenly among the prepared muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Leave in the tin for 10 minutes, then transfer to a wire rack to cool completely.
6. 6 Make frosting while the cupcakes cool. Place butter in a large mixing bowl and beat with an electric mixer on medium-high speed for 2 to 3 minutes. Mix in Irish cream and whiskey on low speed. Gradually spoon in confectioners' sugar, mixing on low speed until frosting is smooth and creamy.
7. 7 Spread frosting over cupcakes.

By inskydiamonds

Ingredients

• ✓ irish stout beer
• butter
• vanilla extract
• all-purpose flour
• white sugar
• cocoa powder
• baking soda
• salt
• sour cream
• egg
• powdered sugar
• butter
• water
• instant espresso powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
2. 2 Combine stout beer, butter, and vanilla extract in a small saucepan over medium heat. Stir occasionally until butter is melted. Pour into a large mixing bowl and set aside to cool for at least 10 minutes.
3. 3 Whisk flour, sugar, cocoa powder, baking soda, and salt in another large bowl. Pour gradually into the beer mixture, beating with an electric mixer on medium speed. Beat in sour cream and eggs, one at a time, until batter is smooth.
4. 4 Divide batter among the lined muffin cups, filling each one 3/4 of the way.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 28 minutes. Leave in the tins for 5 minutes. Transfer to a cooling rack to cool completely.
6. 6 Meanwhile, make the frosting. Combine powdered sugar and butter in a bowl. Beat on low speed until creamy. Mix water and espresso powder in a bowl until espresso is dissolved. Pour into the bowl and beat frosting on medium-high speed until fluffy.
7. 7 Cover tops of cooled cupcakes with frosting.

By kirstenburns

Ingredients

• ✓ irish stout beer
• butter
• white sugar
• cocoa powder
• sour cream
• egg
• vanilla extract
• all-purpose flour
• baking soda
• butter
• cream cheese
• vanilla extract
• confectioners' sugar
• irish cream liqueur

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
2. 2 Pour stout beer into a large saucepan over medium-low heat. Add 1 cup sliced butter; heat until butter is melted, about 5 minutes. Whisk in white sugar and cocoa powder until dissolved. Remove from heat.
3. 3 Mix sour cream, eggs, and 1 tablespoon vanilla extract together in a bowl. Stir into beer mixture. Whisk flour and baking soda into the beer mixture until batter is smooth; pour into the greased pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Run a knife around the edge of the cake; cool to room temperature on a wire rack, about 30 minutes. Remove ring and transfer cake to a serving platter.
5. 5 Beat 1/2 cup butter and cream cheese together in a bowl. Add vanilla extract. Mix in confectioners' slowly until icing is smooth. Add Irish cream liqueur 1 tablespoon at a time to thin frosting to a spreading consistency. Spread frosting over cooled cake.

By Dannielle Fontela

Ingredients

• ✓ irish stout beer
• graham cracker crumb
• butter
• cream cheese
• brown sugar
• egg
• vanilla extract
• cinnamon
• semisweet chocolate chip
• heavy cream

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Mix graham cracker crumbs and melted butter in a bowl; press into an 8-inch springform pan.
3. 3 Combine cream cheese, brown sugar, eggs, vanilla extract, and cinnamon in a bowl until smooth; stir beer into cream cheese mixture until batter is thin and smooth. Pour batter over graham cracker crust.
4. 4 Bake in the preheated oven until cheesecake is puffed and set in the middle, 40 to 60 minutes. Cool completely.
5. 5 Melt chocolate chips and cream in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour over cooled cheesecake. Cover with plastic wrap and refrigerate 4 hours to overnight.

By lauracg

Ingredients

• ✓ irish stout beer
• heavy cream
• milk
• sugar
• vanilla bean
• egg yolk

Instructions

1. 1 Combine cream, milk, and sugar in a saucepan over medium heat. Stir until sugar has dissolved, about 5 minutes.
2. 2 Split the vanilla bean lengthwise with a sharp knife and scrape seeds into cream mixture. Place bean pod into mixture and bring to a boil. Remove from heat and discard vanilla bean pod.
3. 3 Place egg yolks in a bowl. Gradually whisk in 1 cup hot cream mixture.
4. 4 Whisk the egg yolk mixture back into the saucepan and place over medium heat. Whisk constantly until slightly thickened, about 2 to 3 minutes. Mixture should coat the back of a spoon. Do not let the mixture boil.
5. 5 Transfer cream mixture to a bowl and chill until cold, at least 2 hours to overnight.
6. 6 Simmer Irish stout beer in a saucepan over low heat until reduced to 2/3 cup, about 15 minutes. Chill the stout beer syrup at least 2 hours to overnight.
7. 7 Whisk together chilled cream mixture and beer syrup; pour into an ice cream maker and freeze according to manufacturer's directions.
8. 8 When machine has finished, pack ice cream into a airtight container and store in freezer.

By ScandoGirl

Ingredients

• ✓ irish stout beer
• all-purpose flour
• white sugar
• cocoa powder
• baking soda
• baking powder
• salt
• buttermilk
• butter
• heavy cream
• powdered sugar
• whiskey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch fluted tube pan (such as Bundt). Fit the bottom with a trimmed sheet of parchment paper and lightly grease the parchment.
2. 2 Whisk flour, sugar, cocoa, baking soda, baking powder, and salt together in a medium bowl.
3. 3 Whisk beer, buttermilk, and butter together in a separate, small bowl. Make a well in the dry ingredients and add the wet ingredients all at once. Whisk just until the batter is smooth; pour the batter into the prepared pan.
4. 4 Bake in the preheated oven until the top gently springs back when touched and a toothpick inserted into the center comes out clean, about 45 minutes.
5. 5 While the cake is still warm, run a thin metal spatula around the sides of the pan to loosen it; leave in the pan to cool for 5 minutes. Gently remove the cake and let cool completely on a rack before removing the sheet of parchment.
6. 6 Whip heavy cream, powdered sugar, and whiskey together in a small bowl with an electric mixer until soft peaks have formed, about 3 minutes. Serve alongside the cake.

By Jill Lightner

Ingredients

• ✓ irish stout beer
• heavy cream
• vanilla extract
• butter
• dark chocolate chips
• dark chocolate
• water
• corn syrup
• white sugar
• salt
• vanilla extract
• butter
• heavy cream
• salt
• butter
• brown sugar
• pretzel

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
2. 2 Mix pretzel crumbs, brown sugar, melted butter, and salt together in a bowl until mixture resembles wet sand. Pour into the tart pan, and press very firmly and evenly up the sides and into the bottom of the pan.
3. 3 Place tart pan onto a baking sheet and bake until crust is golden brown, 10 to 15 minutes. Allow crust to cool completely in pan, about 30 minutes.
4. 4 Combine heavy cream, butter, vanilla extract, and salt in a small saucepan over medium-low heat and cook until butter is melted and mixture begins to bubble, 3 to 5 minutes. Remove from heat, set aside, and keep warm.
5. 5 Combine sugar, corn syrup, and water in a large light-colored saucepan with high sides. Cook over medium heat, swirling occasionally, until mixture is amber in color, 10 to 12 minutes. Reduce heat to low, and very carefully whisk in reserved cream-butter mixture, as caramel mixture will bubble up and steam; stir constantly.
6. 6 Insert a candy thermometer into the mixture and cook over low heat, stirring occasionally, until caramel reaches 245 degrees F (118 degrees C), 25 to 30 minutes. Carefully pour caramel into an even layer in the baked and cooled crust. Allow caramel layer to cool until set, 1 to 2 hours.
7. 7 Prepare the chocolate layer. Pour stout beer into a saucepan and bring to a boil over medium-high heat. Cook until stout has been reduced to 1/4 cup, 20 to 25 minutes. Pour reduced stout into a large bowl. Stir in chopped chocolate, chocolate chips, butter, and vanilla; set aside.
8. 8 Heat cream in a small saucepan over medium-low heat until just simmering, 3 to 5 minutes. Pour over chocolate and allow to sit for 5 minutes. Stir until chocolate is completely melted and smooth. Carefully pour melted chocolate over the cooled caramel layer, making sure not overflow the pan.
9. 9 Use a toothpick to pop any air bubbles that may arise. Allow chocolate layer to cool and set up completely, 1 to 2 hours.

By Kim

Ingredients

• ✓ irish stout beer
• butter
• white sugar
• cocoa powder
• cocoa powder
• sour cream
• sour cream
• egg
• vanilla extract
• baking soda
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch cake pan with parchment paper; grease parchment paper.
2. 2 Combine stout beer and butter in a large saucepan over medium-low heat; heat until butter melts and beer looks glossy, 3 to 5 minutes.
3. 3 Remove beer mixture from heat; whisk in sugar and 3/4 cup plus 2 tablespoons cocoa powder until dissolved and smooth. Whisk in 1/2 cup plus 2 tablespoons sour cream. Mix in eggs and vanilla extract until well blended. Add baking soda; mix in flour gradually until batter thickens and no lumps remain, about 5 minutes.
4. 4 Pour batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool cake before serving, at least 4 hours.

By hybridoriental

Ingredients

• ✓ irish stout beer
• bread flour
• cocoa powder
• salt
• white chocolate chip
• bittersweet chocolate
• butter
• egg
• sugar
• semi-sweet chocolate chip
• irish cream liqueur
• dark chocolate chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking pan with nonstick aluminum foil.
2. 2 Whisk flour, cocoa powder, and salt together in a medium-sized bowl until evenly combined. Set aside.
3. 3 Fill the bottom of a double boiler halfway with water and bring to a simmer, about 5 minutes; reduce heat to lowest setting. Add white chocolate chips, bittersweet chocolate, and butter to the top of the double boiler and heat, stirring constantly, until melted, about 5 minutes. Remove from heat.
4. 4 Beat eggs and sugar together in a large mixing bowl using an electric mixer until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined. Beat in flour mixture. Whisk stout beer in to create a thin batter. Drop semi-sweet chocolate chips evenly on top, allowing some to sink in.
5. 5 Pour batter into the prepared pan.
6. 6 Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out almost clean, 30 to 40 minutes.
7. 7 Allow brownies to cool for 1 hour at room temperature.
8. 8 Pour Irish cream liqueur into a small saucepan and heat until simmering, about 3 minutes; do not boil. Place dark chocolate chips in a bowl and pour heated Irish cream liqueur on top. Stir until evenly melted. Allow ganache to cool and thicken, about 10 minutes.
9. 9 Pour ganache over the cooled brownies and spread evenly over the top. Refrigerate brownies until ganache is set, at least 1 hour.

By wdtrap

Ingredients

• ✓ irish stout beer
• ✓ irish stout beer
• milk
• vegetable oil
• vanilla extract
• egg
• sour cream
• all-purpose flour
• white sugar
• cocoa powder
• baking soda
• cocoa powder
• butter
• cream cheese
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
2. 2 Whisk stout beer, milk, vegetable oil, and vanilla extract together in a bowl until evenly blended. Beat in eggs 1 at a time, beating well after each addition. Mix in sour cream. Whisk together flour, sugar, cocoa powder, and baking soda in a separate bowl. Gradually mix the flour mixture ingredients into the beer mixture.
3. 3 Spoon cupcake batter into the prepared muffin cups, filling each 3/4 full.
4. 4 Bake in the preheated oven until cupcakes are risen and set in the middle but still soft and tender, about 25 minutes. Cool in the tins, then transfer to a wire rack to cool completely, about 1 hour.
5. 5 Whisk cocoa powder and stout beer together in a bowl. Beat in butter and cream cheese using an electric mixer until well combined. Gradually beat in confectioners' sugar, 1 cup at a time, until frosting has desired sweetness. Spread or pipe frosting onto cooked cupcakes.

By Rebecca Lamb

Ingredients

• ✓ irish stout beer
• cocoa powder
• cream cheese
• confectioners sugar
• egg
• irish cream liqueur
• chocolate cake mix
• instant chocolate pudding mix
• egg
• vegetable oil
• butter
• sugar
• irish whiskey

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Grease a 10-inch fluted tube pan (such as a Bundt®) and coat inside of pan with unsweetened cocoa powder.
3. 3 Beat cream cheese, confectioners' sugar, 1 egg, and Irish cream liqueur in a bowl until smooth and creamy. Set aside.
4. 4 Beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegetable oil in a separate bowl until batter is thick and smooth. Slowly beat Irish stout beer into the batter.
5. 5 Spoon 1/3 of the cake batter into the prepared pan; layer the Irish cream filling on top. Spoon remaining cake batter over the filling.
6. 6 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes.
7. 7 Loosen the edges of the cake from the pan with a thin spatula; let cake rest in pan 15 minutes. Invert pan over a wire rack to release cake and allow to cool completely on the rack.
8. 8 While cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and Irish whiskey. Bring to a boil, stirring to dissolve sugar, reduce heat to low, and simmer until thickened, about 10 minutes.
9. 9 Transfer cake to a serving platter. Generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake.

By SNOWBABIEFAN

Ingredients

• ✓ irish stout beer
• butter
• cocoa powder
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• salt
• white sugar
• egg
• confectioners sugar
• butter
• irish cream liqueur

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 66 mini muffin cups or line with paper liners.
2. 2 Make the cupcakes: Melt butter in a saucepan over low heat. Add cocoa powder and whisk until smooth. Stir in beer and vanilla extract. Remove from the heat and let cool, 5 to 10 minutes.
3. 3 Sift flour, baking soda, baking powder, and salt into a large bowl. Mix in sugar. Add beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
5. 5 Meanwhile, make the frosting: Beat confectioners' sugar and butter in a bowl with an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes.
6. 6 Spread frosting over cooled cupcakes.

By Cara

Ingredients

• ✓ irish stout beer
• chocolate cookie
• butter
• white sugar
• cocoa powder
• cream cheese
• sugar
• egg
• semisweet chocolate chip
• heavy cream
• sour cream
• salt
• vanilla extract
• semisweet chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with butter.
2. 2 Combine crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.
3. 3 Place cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then eggs, one at a time. Continue beating until smooth.
4. 4 Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until chocolate is completely melted, stirring every 30 seconds. Beat chocolate into cream cheese mixture. Add sour cream, salt, beer, and vanilla; blend until smooth. Pour mixture over crust and place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.
5. 5 Bake cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.
6. 6 Melt semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.

By M Wassenaar

Ingredients

• ✓ irish stout beer
• butter
• cocoa powder
• all-purpose flour
• white sugar
• baking soda
• salt
• egg
• sour cream
• heavy cream
• bittersweet chocolate
• butter
• irish whiskey
• butter
• confectioners' sugar
• irish cream liqueur

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. 2 Bring Irish stout beer and 1 cup butter to a boil in a saucepan and set aside until butter has melted, stirring occasionally. Mix in cocoa powder until smooth.
3. 3 Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.
4. 4 Beat eggs with sour cream in a large bowl with an electric mixer on low until well combined. Slowly beat in beer mixture, then flour mixture; beat until batter is smooth.
5. 5 Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
7. 7 Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.
8. 8 Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.
9. 9 Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.
10. 10 Spoon the filling into the cored cupcakes.
11. 11 For frosting: Whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.
12. 12 Set mixer to low speed and slowly beat in confectioners' sugar, one cup at a time, until frosting is smooth and spreadable. Beat in Irish cream liqueur; adjust the thickness of frosting with more confectioners' sugar if needed.
13. 13 Spread frosting on filled cupcakes.

By MeowTheCow08

Ingredients

• ✓ irish stout beer
• cooking spray
• butter
• cocoa powder
• egg
• sour cream
• all-purpose flour
• white sugar
• baking soda
• salt
• confectioners' sugar
• butter
• irish cream liqueur
• bittersweet chocolate
• heavy cream
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 9-inch cake pans with parchment paper and lightly coat with cooking spray.
2. 2 To make the cake: Pour stout into a saucepan and add butter; bring to a simmer over medium-low heat. Remove the pan from heat, then whisk in cocoa powder until smooth. Set aside to cool.
3. 3 Beat eggs and sour cream in a medium bowl with an electric mixer until well combined. Stir in stout mixture until incorporated.
4. 4 Mix flour, sugar, baking soda, and salt together in a large bowl. Pour stout mixture into flour mixture and gently combine with a spatula; pour batter into the prepared pans.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 30 minutes. Let cakes cool in the pans for 5 minutes before inverting them onto wire racks to cool completely.
6. 6 To make the frosting: Mix confectioners' sugar, butter, and Irish cream liqueur together in a medium bowl until smooth and spreadable. Add more sugar or liqueur to reach desired consistency. Spread 1/2 of the frosting on top of each cooled cake layer.
7. 7 Place chopped chocolate into a heat-proof bowl. Bring cream to almost boiling in a small saucepan over medium-high heat; pour over chocolate. Add butter and stir until chocolate is melted and mixture is very smooth. Allow to cool until pourable but not thin or overly runny, 10 to 15 minutes.
8. 8 Stack a cake gently on the other, frosting sides facing up. Carefully drizzle chocolate mixture over the top, allowing decorative drips to run down the sides.

By jowolf2

Ingredients

• ✓ irish stout beer
• lager beer

Instructions

1. 1 Divide lager beer evenly between 2 tall beer glasses.
2. 2 Working with one glass at a time, place a large tablespoon, dome-side up, 1 inch or so above lager beer, with the tip of the spoon pointed slightly downward.
3. 3 Slowly pour 1/2 of the stout beer over the tablespoon so it gently pours down the side of the glass in a thick trickle. Allow to stand until 2 distinct layers of beer form, 3 to 5 seconds. Repeat with the remaining glass of beer.

By Christina

Ingredients

• ✓ irish stout beer
• irish whiskey
• irish cream liqueur

Instructions

1. 1 Pour beer into a pint glass.
2. 2 Pour whiskey and cream liqueur into a shot glass. Drop the shot glass into the pint glass, and drink the entire contents at once.

By Jennifer K

Ingredients

• ✓ irish stout beer
• corned beef brisket
• brown sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Rinse brisket thoroughly, then pat dry with paper towels and place on a rack in a roasting pan or Dutch oven. Rub brown sugar all over brisket.
3. 3 Pour beer around and gently over brisket to wet sugar.
4. 4 Bake, covered, in the preheated oven until tender, about 2 ½ hours. An instant-read thermometer inserted into the center of brisket should read at least 190 degrees F (88 degrees C).
5. 5 Allow to rest for 5 minutes before slicing.
6. 6 Enjoy!

By SHAMELESS Morrow

Ingredients

• ✓ irish stout beer
• coffee flavored liqueur
• vodka
• cola-flavored carbonated beverage

Instructions

1. 1 Half-fill a highball glass with ice cubes. Measure in the coffee liqueur and vodka. Pour cola to within 1/2 inch of the top. finish with enough Irish stout to form a 'head' on the top. Stir and serve.

By Isles

Ingredients

• ✓ irish stout beer
• olive oil
• red wine vinegar
• brown sugar
• garlic
• hot pepper sauce
• skirt steak

Instructions

1. 1 Whisk beer, olive oil, vinegar, brown sugar, garlic, and hot sauce together in a glass or ceramic bowl until marinade is smooth. Add steak to marinade and turn to coat. Cover the bowl with a lid or plastic wrap and marinate in the refrigerator, 8 hours to overnight.
2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Remove steak from marinade and shake off any excess. Discard marinade.
4. 4 Cook steak on the preheated grill, turning once, until steak starts to firm and is reddish-pink and juicy in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for 2 to 3 minutes before serving.

By Boomdog02

Ingredients

• ✓ irish stout beer
• onion
• brown sugar
• olive oil
• red wine vinegar
• garlic
• hot pepper sauce
• skirt steak

Instructions

1. 1 Whisk beer, onion, brown sugar, olive oil, red wine vinegar, garlic, and hot sauce together in a large glass or ceramic bowl. Add skirt steak and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 6 to 24 hours.
2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Remove skirt from the marinade, and shake off excess. Discard the remaining marinade.
4. 4 Cook steak on the preheated grill until reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest, about 10 minutes.

By Boomdog02

Ingredients

• ✓ irish stout beer
• processed cheese food
• salsa
• worcestershire sauce
• chili powder
• onion powder
• cayenne pepper

Instructions

1. 1 Heat cheese in slow cooker on High until melted, about 20 minutes.
2. 2 Stir beer, salsa, Worcestershire sauce, chili powder, onion powder, and cayenne pepper into cheese until smooth and heated through, stirring frequently, about 10 minutes.

By HellYesItsSteve

Ingredients

• ✓ irish stout beer
• corned beef brisket
• brown sugar
• sweet potato
• cabbage
• sweet onion
• carrot
• red potato

Instructions

1. 1 Pour 1 bottle Irish stout beer into a slow cooker.
2. 2 Rinse corned beef brisket and pat dry. Rub with brown sugar, including the bottom, and gently place brisket into the slow cooker with the stout beer.
3. 3 Arrange sweet potatoes, cabbage, onion, carrots, and red potatoes on and around the brisket in the slow cooker.
4. 4 Pour remaining 1/2 bottle Irish stout beer on and around brisket and vegetables to moisten the brown sugar.
5. 5 Cover the cooker and cook on Low until corned beef is tender, 6 to 8 hours. Allow brisket to stand 5 minutes before slicing.
6. 6 Serve hot and enjoy!

By RayPappy Bailey

Ingredients

• ✓ irish stout beer
• all-purpose flour
• salt
• black pepper
• chicken thigh
• vegetable oil
• potato
• carrot
• green cabbage
• beef stock
• brown sugar
• cornstarch
• water

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Whisk flour, salt, and black pepper in a bowl. Press chicken thighs into seasoned flour to coat. Heat vegetable oil in a skillet over medium heat; fry coated chicken in the hot oil until golden brown, 5 to 8 minutes per side.
3. 3 Place potatoes, carrots, and cabbage into a large casserole dish and lay chicken thighs on top of vegetables. Stir beef stock, stout beer, and brown sugar in a bowl. Mix cornstarch and water in a separate small bowl; stir into beer mixture. Pour beer mixture over chicken and vegetables. Cover the casserole dish.
4. 4 Bake in the preheated oven for 1 hour and 15 minutes; uncover casserole and continue baking until chicken is cooked all the way through and sauce has thickened, 45 more minutes.

By CharlieB

Ingredients

• ✓ irish stout beer
• vegetable oil
• baby bella mushroom
• vegetable broth
• tomato paste
• apple cider vinegar
• soy sauce
• salt
• black pepper
• brown sugar
• garlic powder
• potato
• carrot
• onion
• parsley

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil in the hot pot. Add mushrooms and saute for 3 minutes. Press Cancel. Add broth and beer, scraping the bottom of the pot to loosen any browned bits.
2. 2 Stir in tomato paste, vinegar, soy sauce, salt, pepper, brown sugar, and garlic powder until well mixed and no chunks of tomato paste are visible. Stir in potatoes, carrots, and onion until combined.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and garnish with parsley.

By fabeveryday

Ingredients

• ✓ irish stout beer
• black peppercorn
• cumin seed
• fennel seed
• coriander seed
• barbecue sauce
• brown sugar
• sweet onion
• garlic
• paprika
• salt
• chili powder
• pork butt roast

Instructions

1. 1 Grind peppercorns with cumin, fennel, and coriander seeds in a spice grinder; transfer to a slow cooker.
2. 2 Add barbecue sauce, brown sugar, Guinness®, onion, garlic, paprika, sea salt, and chili powder to the slow cooker; stir until well mixed. Add pork roast and rub sauce all over.
3. 3 Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 12 hours. Alternatively, cook on High for 3 hours, then on Low for 4 to 5 hours.
4. 4 Remove pork and roughly shred with two forks. Return shredded pork to the slow cooker and mix with the sauce. Serve immediately or keep warm until ready to serve.

By JuneBug

Ingredients

• ✓ irish stout beer
• all-purpose flour
• salt
• black pepper
• beef chuck
• vegetable oil
• yellow onion
• garlic
• beef broth
• parsley
• thyme
• bay leaf
• red potato
• carrot
• puff pastry

Instructions

1. 1 Combine flour, salt, and pepper in a shallow dish. Add beef pieces to flour mixture; toss to coat each piece evenly. Reserve remaining flour mixture for later.
2. 2 Heat oil in a large nonstick skillet over medium-high heat. Working in batches, cook and stir beef in hot oil until browned on all sides, about 10 minutes per batch. Transfer beef to a slow cooker.
3. 3 Cook and stir onion in the same skillet over medium heat until golden, about 5 minutes. Add beer and garlic; bring to a boil for 1 minute, scraping browned bits of food from the bottom of the pan with a wooden spoon. Pour onion mixture into the slow cooker.
4. 4 Mix beef broth, parsley, thyme, and bay leaves into beef mixture in the slow cooker.
5. 5 Cook on Low until beef is almost tender, 2 1/2 to 3 hours. Sprinkle in reserved flour mixture; stir well. Add potatoes and carrots. Cook on High until potatoes are tender, about 1 hour.
6. 6 Preheat the oven to 400 degrees F (200 degrees C).
7. 7 Cut puff pastry sheets into quarters and arrange on baking sheets; pierce each square several times with a fork.
8. 8 Bake in the preheated oven until golden and crispy, about 10 minutes. Ladle stew into individual dishes; top each with a pastry square.

By Sandy Ross

Ingredients

• ✓ irish stout beer
• beef chuck
• vegetable oil
• all-purpose flour
• salt
• black pepper
• cayenne pepper
• vegetable oil
• yellow onion
• garlic
• tomato paste
• water
• thyme
• potato
• carrot
• parsley

Instructions

1. 1 Toss beef cubes with 2 tablespoons vegetable oil in a bowl.
2. 2 Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.
3. 3 Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.
4. 4 Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
5. 5 Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes.
6. 6 Pour half the Irish stout into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.
7. 7 Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.

By mycocinamykitchen

Ingredients

• ✓ irish stout beer
• white onion
• garlic
• corned beef brisket
• spice packet
• water
• bay leaf
• yukon gold potato
• carrot
• cabbage
• butter
• all-purpose flour
• beef broth
• dijon mustard
• black pepper
• salt

Instructions

1. 1 Place onion and garlic in a slow cooker. Put corned beef brisket on top. Pour in water, then add bay leaves and spice packet. Cover and cook on Low for 8 hours, adding potatoes at the 3-hour mark, carrots at the 4-hour mark, and cabbage at the 6-hour mark.
2. 2 Turn off the slow cooker. Remove brisket to a platter and tent with aluminum foil for 10 minutes to let juices settle.
3. 3 Meanwhile, melt butter in a saucepan over medium-low heat. Stir in flour to make a roux; cook to burn out any flour taste, about 5 minutes. Whisk in, a little at a time, beef broth, Guinness®, and mustard. Stir until gravy is thick enough to coat the back of a spoon. Stir in pepper and salt.
4. 4 Slice meat across the grain and plate with cabbage, potatoes, and carrots. Ladle gravy over top.

By Brian Genest

Ingredients

• ✓ irish stout beer
• cream of mushroom soup
• onion
• onion soup mix
• garlic
• beef chuck roast
• salt
• black pepper
• baby red potato
• baby carrot
• celery

Instructions

1. 1 Mix together beer, condensed soup, onion, onion soup mix, and garlic in a slow cooker until combined. Season beef chuck roast with salt and pepper; place in the slow cooker. Arrange potatoes and carrots around roast.
2. 2 Cook on Low for 6 hours.
3. 3 Add celery to the slow cooker. Continue cooking until roast falls apart easily and potatoes are softened, about 2 hours more. Serve meat and vegetables with gravy on top.

By Lisa Marie