5 Recipes Featuring Guinness, Just in Time for St. Patrick’s Day

Place a large pot filled with heavily salted water over high heat. As water comes to temperature, clean, peel and cube parsnips into 1-inch pieces. Once the water boils, add parsnips and boil for 15 minutes, or until tender. Drain parsnips and place into a large bowl.

As parsnips cook, pour the Guinness into a small saucepan and bring to a simmer for 5 minutes. Remove from heat and whisk in honey, mustard and ¼ tsp. salt.

Once parsnips are cooked and gravy is prepared, add the butter, Parmesan cheese and remaining salt to the bowl. Whip using a hand mixer or whisk for 2-3 minutes or until just slightly chunky. Serve immediately, topped with the Guinness gravy.

Place a large pot or Dutch oven over medium heat. Add in the butter, onion, pepper and salt and cook for 3-4 minutes. Add the garlic and cook for another minute. Finally, add the lamb and brown, 7-8 minutes.

Once the lamb is browned, add tomato paste and cook for another minute. Whisk the cornstarch into the stock, then add the Worcestershire sauce, peas, carrots, chopped rosemary, beef stock and Guinness to the pot. Bring to a simmer and cook for 10 minutes.

Turn the broiler to high. Remove stew from heat and pour into an oven-safe vessel (a 12” cast iron skillet or baking dish work wonderfully here). Top stew with mashed potatoes and cheese. Broil for 2-3 minutes or until slightly brown. Serve immediately.

Place a large pan over high heat. Coat the cubed beef in the oil and salt, and brown in 2-3 batches. Once beef is browned, transfer into a slow cooker set on high. Deglaze the pan with a 1/3 cup of beef stock and pour the contents into the slow cooker.

Add in the ranch powder, Guinness, onion, remaining stock and bay leaf to the slow cooker. Cook on high for 4-6 hours.

About 30 minutes before serving, add the frozen vegetables and cornstarch (loosen the cornstarch with a few tablespoons of water to avoid lumps). Enjoy when the vegetables are warmed through and the stew has thickened.

Place a medium saucepan over low heat. Add in the butter, flour, cayenne and black pepper, and stir to combine. Cook while stirring for 3-4 minutes.

Once flour is cooked out, add in the Dijon, Worcestershire sauce and salt. Stir to incorporate. Slowly pour in the Guinness and milk, and whisk until combined. Stir in the cheese, one small handful at a time, until completely melted (if you rush this step, the sauce will break). Once cheese is melted, serve immediately on toast, fries or anything else you want to taste amazing.

Preheat oven to 350 degrees. In a large bowl, combine brownie mix, 1/3 cup Guinness, melted butter and eggs. Pour into a greased 9×9 pan and bake per box directions.

Once brownies are cooked and cooled, make the glaze. Mix together the powdered sugar and remaining 2 Tbsp. of Guinness. Liberally pour the glaze onto the brownies and serve.