Type what you have

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
• 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
• 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

Ingredients

• ✓ irish stout beer
• baby carrot
• yellow potato
• onion
• water
• corned beef brisket
• spice packet
• onion powder
• garlic powder
• cabbage

Instructions

1. 1 Spread baby carrots, potatoes, and onion over the bottom of a slow cooker crock, then pour in water.
2. 2 Season brisket on the lean side with onion powder and garlic powder. Place brisket, seasoned-side down, onto vegetables. Pour beer over brisket, then sprinkle spice packet over top. Cover and cook on Low for 10 hours.
3. 3 Transfer brisket to a cutting board. Stir cabbage into the liquid and vegetable mixture remaining in the slow cooker. Cover and cook on High until cabbage is tender, 30 to 45 minutes.
4. 4 Slice corned beef and serve with cabbage mixture.

By Steven Moshlak

Ingredients

• ✓ irish stout beer
• beef chuck roast
• olive oil
• rosemary
• thyme
• steak seasoning
• black pepper
• garlic
• red potato
• salt
• black pepper

Instructions

1. 1 Place roast in a roasting pan and pour stout over top. Cover the pan with plastic wrap and marinate in the refrigerator, 8 hours to overnight, turning once.
2. 2 When ready to cook, preheat the oven to 250 degrees F (120 degrees C).
3. 3 Transfer roast to a cutting board and pat dry. Leave stout in the baking pan.
4. 4 Heat olive oil in a large skillet over medium-high heat. Sear roast for 2 to 3 minutes per side; transfer to a plate.
5. 5 Crush rosemary, thyme, steak seasoning, and pepper with a mortar and pestle. Add minced garlic and stir to make a paste. Spread paste over all sides of roast. Place roast back into the roasting pan with stout, and cover loosely with foil.
6. 6 Bake in the preheated oven for 2 hours. Add potatoes to the roasting pan and remove the foil. Continue to bake until an instant-read thermometer measures 145 degrees F (65 degrees C) for medium, about 1 more hour, or to desired degree of doneness. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before slicing.
7. 7 While the roast is resting, pour pan juices into a pot. Bring to a boil over medium heat, then reduce the heat and simmer until juices have reduced and thickened, about 10 minutes. Season to taste with salt and pepper. Strain and serve with beef and potatoes.

By The Meal Planner

Ingredients

• ✓ irish stout beer
• round steak
• flour
• lard
• bacon
• onion
• mushroom
• parsley
• raisin
• brown sugar
• pie pastry

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place steak cubes onto a plate and sprinkle with flour.
2. 2 Cook lard and bacon in a large skillet over medium heat until lard melts and bacon begins to sizzle. Add floured steak and cook, stirring frequently, until steak and bacon are browned, 10 to 15 minutes. Transfer to a large casserole dish.
3. 3 Add onions and mushrooms to the same skillet; cook and stir over medium heat until onions are lightly browned and mushrooms are tender, about 10 minutes. Transfer to the casserole dish.
4. 4 Stir stout beer, parsley, raisins, and brown sugar into the casserole dish. Cover the dish tightly with aluminum foil.
5. 5 Bake in the preheated oven, stirring occasionally, until gravy has thickened and steak is tender, about 2 1/2 hours. Remove from the oven and increase the temperature to 400 degrees F (200 degrees C).
6. 6 Line a 9-inch deep-dish pie plate with one pie pastry. Bake in the preheated oven until crust is partially cooked and lightly browned, about 10 minutes.
7. 7 Spoon cooked steak filling into the partially-baked pie crust. Cover steak filling with the remaining pie pastry, pinching the edges to seal tightly. Return to the oven and bake until top crust is golden brown, 10 to 15 minutes.

By Michael St Laurent

Ingredients

• ✓ irish stout beer
• lamb chop
• salt
• black pepper
• vegetable oil
• potato
• carrot
• pearl onion
• lamb stock
• roux
• parsley

Instructions

1. 1 Season lamb chops with salt and pepper.
2. 2 Heat oil in a large Dutch oven over medium heat until hot but not smoking; add chops. Sear on each side, 2 to 3 minutes. Remove from the pan and set aside.
3. 3 Pour beer into the pot and cook for 1 minute, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add lamb back to the pot.
4. 4 Toss potatoes, carrots, and onions with salt and pepper in a mixing bowl and add to the pot. Cover with lamb stock and bring to a boil. Cover and reduce heat to medium-low. Simmer until lamb falls off the bone, about 2 hours. Stir in roux and continue to cook for 10 minutes. Stir in parsley and spoon into serving bowls.

By Virginia Vohasek

Ingredients

• ✓ irish stout beer
• corned beef brisket
• pickling spice
• celery
• carrot
• red potato
• onion
• savoy cabbage
• water
• horseradish
• sour cream

Instructions

1. 1 Place the corned beef into the bottom of a large slow cooker.
2. 2 Scatter the pickling spice over the brisket.
3. 3 Layer the celery, carrots, potatoes, and onion atop the brisket, respectively.
4. 4 Pour the stout beer into the slow cooker. Add enough hot water to the slow cooker to cover the brisket by at least 1 inch.
5. 5 Cook on High until the brisket reaches the desired consistency, 7 to 8 hours.
6. 6 Remove the brisket and vegetables from the slow cooker to a large bowl; cover with aluminum foil to keep warm.
7. 7 Remove 1 cup of the liquid in the slow cooker; pour into a small pot over medium heat. Cook the liquid until the volume is reduced by about half, about 10 minutes. Transfer the reduced liquid to a small bowl; stir the horseradish and sour cream into the liquid to make a sauce.
8. 8 Submerge the cabbage wedges in the liquid remaining in the slow cooker; cook until the cabbage softens yet retains some crispiness, 20 to 30 minutes. Remove the cabbage to a platter. Ladle remaining liquid from the slow cooker into a bowl.
9. 9 Slice the brisket across the grain. Serve with the vegetable mixture, cabbage, horseradish sauce, and liquid from the slow cooker.

By SarahLayne

Ingredients

• ✓ irish stout beer
• salt
• black pepper
• paprika
• basil
• oregano
• garlic powder
• onion powder
• beef brisket
• onion
• bay leaf

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Mix salt, black pepper, paprika, basil, oregano, garlic powder, and onion powder in a bowl; rub spice mixture over brisket.
3. 3 Arrange onion rings in the bottom of a roasting pan; lay brisket, fat-side up, atop onions. Scatter bay leaves around brisket. Pour beer over brisket. Cover roasting pan with an oven-proof lid or aluminum foil.
4. 4 Cook in the preheated oven for 8 hours. An instant-read thermometer should read an internal temperature of 145 degrees F (65 degrees C). Remove from oven and let rest for 1 hour before slicing.

By JOSIE

Ingredients

• ✓ irish stout beer
• vegetable oil
• shallot
• beef stew meat
• flour
• onion
• garlic
• bacon
• button mushroom
• salt
• black pepper

Instructions

1. 1 Preheat slow cooker on Low.
2. 2 Heat 2 teaspoons oil in a skillet over medium-low heat and cook shallots until they are lightly browned, 5 to 10 minutes. Place in the slow cooker. Add beef to the same skillet and cook until meat is seared on all sides and browned, about 5 minutes. Add flour and mix well. Pour in beer and bring to a boil. Transfer beef-beer mixture to the slow cooker.
3. 3 Wipe out the skillet with a paper towel and add remaining 2 teaspoons oil. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and bacon and cook for 1 minute more. Transfer to the slow cooker. Add mushrooms and season generously with salt and pepper. Cover.
4. 4 Cook on Low until meat is cooked through, about 5 hours.

By Samantha's Supper

Ingredients

• ✓ irish stout beer
• corned beef brisket
• spice packet
• brown sugar
• beef stock
• onion
• garlic
• bay leaf
• black peppercorn
• red potato
• carrot
• cabbage

Instructions

1. 1 Rinse brisket thoroughly in cool water and place into a large Dutch oven. Generously coat beef with brown sugar on all sides. Pour Irish stout beer around roast, followed by beef stock. Liquid should cover brisket by about 1 inch; add another beer if more liquid is needed.
2. 2 Place onion, garlic, bay leaves, spike packet from corned beef, and peppercorns into liquid. Bring to a boil, then reduce the heat to low, and cover the Dutch oven. Simmer for 2 1/2 hours, turning brisket over in the beer mixture every 30 minutes.
3. 3 Place potatoes and carrots around roast, cover, and simmer for 20 minutes. Add cabbage wedges and simmer until tender, about 10 more minutes. Brisket should easily pull apart with your fingers or a fork.
4. 4 Transfer vegetables to a serving bowl and place corned beef on a serving platter. Let meat rest for 10 minutes, then slice against the grain and serve.

By Angie E

Ingredients

• ✓ irish stout beer
• olive oil
• all-purpose flour
• beef chuck
• carrot
• potato
• onion
• garlic
• beef broth
• tomato paste
• water
• cornstarch

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned.
3. 3 Place carrots, potatoes, onion, and garlic into a large slow cooker; place browned beef on top of vegetables. Mix beef broth and tomato paste together until combined; pour into the slow cooker along with beer.
4. 4 Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve cornstarch in cold water and stir into broth. Simmer on the High setting for a few minutes to thicken. Serve hot.

By ONEHOTMAMA9

Ingredients

• ✓ irish stout beer
• all-purpose flour
• corned beef brisket
• spice packet
• olive oil
• potato
• parsnip
• carrot
• onion
• water
• beef broth
• cabbage
• white vinegar

Instructions

1. 1 Place flour into a large bowl; add corned beef cubes and toss to coat.
2. 2 Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add beef cubes and brown on all sides, about 10 minutes. Sprinkle spice packet over meat, then mix in potatoes, parsnips, carrots, and onion. Add water, stout beer, beef broth, and any unused flour; stir to combine. Bring to a boil.
3. 3 Reduce the heat to low and simmer until corned beef is very tender and the stew has thickened, 2 to 2 1/2 hours.
4. 4 Mix cabbage into the stew and simmer until tender, about 15 minutes. Stir in vinegar.

By BobBlum

Ingredients

• ✓ irish stout beer
• beef stew meat
• vegetable oil
• all-purpose flour
• salt
• black pepper
• cayenne pepper
• onion
• garlic
• tomato paste
• carrot
• thyme
• parsley

Instructions

1. 1 Toss beef cubes with 1 tablespoon of vegetable oil. Stir flour, salt, pepper, and cayenne pepper together in a separate bowl. Dredge beef in flour mixture to coat.
2. 2 Heat remaining oil in a deep skillet or Dutch oven over medium-high heat. Add beef and brown on all sides. Add onions and garlic. Stir tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce heat to medium, cover, and cook for 5 minutes.
3. 3 Pour 1/2 cup of beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in remaining beer, and add carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

By want2hike

Ingredients

• ✓ irish stout beer
• potato
• onion
• garlic
• green bean
• tomato paste
• beef stew seasoning mix
• worcestershire sauce
• beef broth
• all-purpose flour
• seasoned salt
• beef stew meat
• olive oil
• water

Instructions

1. 1 Place potatoes, onion, garlic, green beans, and tomato paste in a slow cooker. Sprinkle with stew seasoning and pour beef broth over top. Mix in stew seasoning and Worcestershire sauce.
2. 2 Heat oil in a medium skillet over medium-high heat.
3. 3 Place flour on a plate and add seasoned salt. Coat stew meat in the flour mixture then brown in the hot skillet, 5 to 7 minutes per batch. Add browned meat directly to the slow cooker.
4. 4 Add stout beer to the slow cooker and water, if necessary, to bring the liquid even with the ingredients so nothing dries out.
5. 5 Cook on High until meat is tender and potatoes are soft, about 6 hours.

By jdave1084

Ingredients

• ✓ irish stout beer
• olive oil
• soy sauce
• seitan
• onion
• celery
• carrot
• potato
• garlic
• brown sugar
• all-purpose flour
• thyme
• salt
• black pepper

Instructions

1. 1 Heat 2 tablespoons olive oil and soy sauce in a skillet over medium-high heat. Saute seitan in hot oil until browned on all sides, about 5 minutes.
2. 2 Heat remaining olive oil in a large pot over medium-high heat. Saute onion, celery, carrots, potatoes, and garlic in hot oil until onions are soft, 3 to 5 minutes. Reduce heat to medium and slowly stir beer into vegetable mixture.
3. 3 Stir brown sugar, flour, thyme, salt, and black pepper into beer mixture; add seitan. Bring mixture to a simmer, reduce heat to low, and cook until stew reduces and thickens, about 45 minutes.

By The Inquisitive Vegetarian

Ingredients

• ✓ irish stout beer
• egg
• puff pastry
• water
• cornstarch
• bay leaf
• thyme
• beef stock
• all-purpose flour
• sugar
• garlic
• crimini mushroom
• carrot
• onion
• bacon
• beef stew meat
• olive oil

Instructions

1. 1 Heat 2 tablespoons of olive oil in a large pot over medium heat. Add beef and brown on all sides, about 10 minutes; set aside. Heat remaining 1 tablespoon of olive oil; add bacon and cook just until it begins to brown. Stir in onion, carrot, mushrooms, garlic, and sugar; cook and stir until vegetables are soft and browned, 10 to 15 more minutes.
2. 2 Stir in flour until smoothly incorporated, and gradually mix in Guinness and beef stock. Mix in thyme, bay leaves, and reserved cooked beef. Cover, and bring mixture to a boil; reduce heat to a simmer until beef is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
5. 5 Bake in the preheated oven until the crust is golden brown, 30 to 40 minutes.

By Melanie Booth

Ingredients

• ✓ irish stout beer
• paprika
• parsley
• cheddar cheese
• worcestershire sauce
• flour
• beef bouillon
• pea
• carrot
• onion
• tomato
• black pepper
• salt
• ground lamb
• olive oil
• black pepper
• kosher salt
• egg yolk
• butter
• cream cheese
• sour cream
• potato

Instructions

1. 1 Stir potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth.
2. 2 Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb, reduce heat to medium, and cook, stirring frequently, until browned and crumbly, 4 to 5 minutes. Pour off excess grease and season lamb with salt and black pepper to taste.
3. 3 Stir tomatoes with juice, onion, and carrot into ground lamb; simmer until vegetables are tender, 5 to 10 minutes. Add peas, reduce heat to low, and cook, stirring frequently, until peas are warmed, 2 to 3 minutes.
4. 4 Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes.
5. 5 Heat remaining 1 tablespoon butter in a separate pan over medium-low heat until sizzling. Whisk flour into butter until thick and paste-like, about 1 minute. Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into lamb mixture and simmer until mixture is thickened, at least 5 minutes.
6. 6 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a 9x12-inch baking dish.
7. 7 Pour lamb mixture into the prepared baking dish. Carefully spoon mashed potatoes over lamb mixture, covering like a crust. Sprinkle Cheddar cheese, parsley, and paprika over mashed potatoes.
8. 8 Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving.

By Larry Short

Ingredients

• ✓ irish stout beer
• garlic and herb seasoning blend
• parsley
• leek
• onion
• baby carrot
• cabbage
• potato
• rutabaga
• olive oil
• leg of lamb
• black pepper
• salt
• garlic and herb seasoning blend
• savory
• all-purpose flour
• bay leaf
• black pepper
• allspice berry
• salt
• garlic
• thyme
• parsley
• celery
• onion
• lamb shoulder blade chop
• water

Instructions

1. 1 Combine water, lamb chops, stout beer, large onion, celery, parsley sprigs, 5 sprigs thyme, garlic, 1 1/2 teaspoon salt, allspice, black pepper, and 3 bay leaves in a slow cooker to make broth.
2. 2 Cook on High until flavors combine, about 4 hours. Let cool, at least 30 minutes. Place lamb chops in a resealable plastic bag. Strain broth into a bowl; discard solids. Refrigerate lamb chops and broth, 8 hours to overnight.
3. 3 Combine flour, savory, 1 tablespoon garlic and herb seasoning, salt, and pepper in a brown paper bag. Add cubed lamb; shake until coated.
4. 4 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1/3 cubed lamb; cook until browned, 1 to 2 minutes per side. Repeat with remaining olive oil and cubed lamb. Transfer browned lamb to the slow cooker.
5. 5 Skim fat off the chilled broth and pour into the slow cooker. Trim and bone lamb chops; dice lamb meat and add to the slow cooker. Stir in remaining 5 sprigs thyme and bay leaf, rutabagas, potatoes, cabbage, baby carrots, and small onions.
6. 6 Cook on High until lamb is tender, about 4 hours. Discard thyme sprigs and bay leaves. Stir in leek, chopped parsley, and 1 teaspoon garlic and herb seasoning. Cook until flavors combine, 2 to 3 minutes more.

By Lesalee

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
• 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