Illustration by Lola Fleming.

Originally published in print March 2021.

I live in a house full of avid Guinness fans. As a monument to the depth of our appreciation for the Black Stuff, we currently have a wall of cans stacked up higher than the average person (please see the picture attached). As an added bonus, we live in the shadow of the world famous Guinness storehouse and the smell of hops serves as our room freshener. A regular dinner for us is Guinness stew served over mashed potatoes, with a pint on the side of course. But admittedly, that was as far as my experience cooking with Guinness had gone until this St. Patrick’s season. 

I decided to get into the spirit by cooking a few new recipes, some found on the Guinness Instagram, some on Pinterest, and others by word of mouth. There are so many different recipes that recommend adding Guinness in order to bring a smoky flavour to the dish or bring out the richness of the other ingredients. I was surprised to learn that Guinness makes a welcome addition to both sweet and savory dishes. With the options overwhelming, I decided to narrow my experiment to three dishes, and all have been a success! 

Of the three recipes – the stew, fondue, and brownies – I was most nervous about the fondue, having never attempted something similar, but this was quickly a crowd pleaser! This cheesy sauce is incredibly versatile; I personally used it for dipping, using carrots, bread, and crisps. I’d really recommend the bread and feel confident it would be delicious over a burger patty in place of a cheese slice. 

The stew is comforting and delicious, albeit a bit more time consuming. This recipe came from my roommate, and I quickly had to pass it along to my friends and family as well; its that good. If you wake up after St. Patrick’s Day with a head like a possessed couch, this could be a welcomed cure. 

And finally the brownies; the Guinness helps to create a soft and gooey texture with a general creaminess that is reminiscent of the creamy pints themselves. The flavour of the Guinness is not obvious or strong, so those who are looking for a creative use for that pint you forgot about, this is it. 

 

The Guinness Fondue (from the Guinness Instagram)

30g of butter

30g plain flour 

150ml of Guinness 

1tsp mustard

2 tbsp Worcestershire sauce

Splash of Tabasco (optional)

450g grated cheddar cheese (I recommend a mild cheddar)

Sprinkle of nutmeg

Salt and pepper to taste  

Make sure to combine butter and flour first in a roux, then add the rest and stir gently till all cheese is melted. Keep on low heat if using as a fondue. 

Serve as a fondue for dipping or as an added sauce on any sandwich. 

 

The Guinness Stew (courtesy of Rob Bowman) 

1-2 tbsp of olive oil

500kg casserole steak, cut into one inch chunks

1 onion, chopped

2 carrots, roughly chopped

2 celery sticks, roughly chopped

2 cloves garlic, finely sliced

150ml beef stock

500ml of Guinness

Sea salt and ground black pepper to taste

1 bay leaf

Juniper berries 

A few teaspoons of cornflour (starch if you’re American…) 

Brown the beef with the oil and put aside, then add onions, carrots, celery, garlic. Once softened, add back the beef and the rest of the ingredients (excluding the cornflour) and let simmer for 45 minutes. Watch out for the Guinness – it likes to foam! With 10 minutes left to go, blend the cornflour with a drop of water and add to the mix.

Serve over mashed potatoes or on its own. 

 

The Guinness Brownie (Pinterest)

60ml vegetable oil 

175ml Guinness 

260g sugar

½ tsp vanilla extract

55g salted butter, melted and cooled (add a dash of salt if you want)

2 eggs 

136g flour 

65g cocoa powder 

Combine dry and wet ingredients separately, then combine. Pour into a greased or lined pan, cook at 175 for 20 mins, add time as needed for deeper pans. 

Serve plain or add a chocolate icing if desired. 

Photo by Lindsay Leach.