Om nom nom!

Get the recipe at Group Recipes!

Click here for a recipe from Food Network’s Jamie at Home.

Get the recipe for these delicious GUINNESS cupcakes!

Chowhound has a thread on ways to counteract the bitter taste if you’re a little over-eager when adding GUINNESS to your stew.

Ingredients:

1 cup rice
1-3/4 cups GUINNESS
1/4 cup water
pat of butter
dash of salt

Directions:

Mix all ingredients and bring to boil. Turn heat down to medium and simmer for 20 minutes or until all water has been absorbed.

Source: My Second-Favorite Way of Consuming Guinness

This looks delicious! Head to Posie’s Place for the recipe.

Ingredients (Cake):

3 squares of unsweetened chocolate
2½ cups all-purpose flour, sifted
1 tsp salt
1 tsp baking soda
¾ cup shortening
1½ cup sugar
1 tbsp orange peel, finely grated
4 eggs
1 cup GUINNESS® Original Draught

Ingredients (Icing):

4 oz bar of sweet chocolate, broken into small pieces
¾ cup water
¾ cup butter
2 tbsp blanched slivered almonds

Directions (Cake):

1. Melt chocolate in a small saucepan, then cool, slightly.
2. Sift together flour, salt and soda.
3. Cream the shortening and sugar in a mixer until light and fluffy.
4. Add eggs, one at a time, beating until light and fluffy.
5. Add dry ingredients alternately with GUINNESS® to cream mixture, beating well. Stir in the chocolate.
6. Place batter into 2 greased and floured 9” layered cake pans. Bake at 350° for 30 minutes or until
   cake tester comes out clean. Let stand in pans for 5 minutes, then remove layers to rack and cool.

Directions (Icing):

1. In the top of a double boiler over simmering water, melt the chocolate with the water, stirring often.
   Remove pan from heat and stir in the butter.
2. Pour warm icing over bottom layer cake, spreading evenly with a spatula. Top second layer.
   Finish icing cake.
3. Arrange almonds in pattern on top of cake.
4. Refrigerate 2 hours or longer before serving to allow the icing to harden.

Prep time: 30 minutes

Source: Guinness Proposition 3-17 Rally Kit

Ingredients
3 lbs boneless beef sirloin, cut into 1” cubes
2 tbsp salt
1 tbsp pepper
¼ cup butter
¼ cup olive oil
3 lbs onions, chopped
2 pt GUINNESS® Stout
1½ qt beef stock
1½ lbs carrots, cut into 2” pieces
¾ lb parsnips or turnips, cut into 2” pieces
¾ lb rutabagas, cut into 2” pieces
½ lb celery
1½ lbs potato, cut into 1” cubes

Directions

1. Season beef with salt and pepper to taste.
2. Heat oil and butter in kettle. Add meat. Brown on all sides. Remove meat and set aside.
3. Add onions and sauté until soft.
4. Place meat back in pan and add GUINNESS®.
5. Add enough beef stock to cover meat. Cover pan and simmer over low heat for one hour or until
   meat is tender.
6. Add carrots, parsnips, rutabagas, celery and potatoes and cook until vegetables are tender and
   sauce is thick, approximately 20 minutes.

Prep time: 20 minutes

Cook time: 1.5 hours

Source: Guinness Proposition 3-17 Rally Kit

Ingredients

2 cup GUINNESS® Stout
1½ cup beef broth
1 tomato, finely diced
¼ cup parsley, chopped
1 tsp thyme
1 bay leaf
1 tsp Worcestershire sauce
5 drops hot sauce
½ tsp black pepper
½ tsp salt
4 tbsp butter, unsalted

Directions

1. Pour all the ingredients (except butter) into a saucepan on medium heat. Bring to a boil and simmer for
   about 15-20 minutes.
2. Remove the bay leaf and stir in softened butter, 1 tbsp at a time over low heat. Stir constantly until the
   butter is completely incorporated into the sauce.
4. Let cool. Use as a marinade for steaks, chicken or pork. Prep time: 15 minutes

Cook time: 30 minutes

Source: Guinness Proposition 3-17 Rally Kit