Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• cheddar cheese
• swiss cheese
• parmesan cheese
• cornstarch
• steak sauce
• worcestershire sauce
• garlic powder
• hot pepper sauce
• mustard
• black pepper

Instructions

1. 1 Combine white Cheddar cheese, Swiss cheese, Parmesan cheese, and cornstarch together in a bowl; set aside.
2. 2 Stir Irish stout beer, steak sauce, Worcestershire sauce, garlic powder, hot pepper sauce, and mustard powder together in a fondue pot; set heat under fondue pot to medium.
3. 3 Stir cheese mixture, 1/2 cup at a time, into stout beer mixture in fondue pot until cheese is completely melted and the fondue is thick and smooth. Do not let the fondue boil.
4. 4 Season with black pepper to taste.

By Chef Tarek

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
• 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
• 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