St Patrick’s Day Stew
- 2 tbsp vegetable oil
- 1kg beef, cut into large chunks
- 4 garlic cloves, diced
- Salt, to taste
- Cracked black pepper, to taste
- 500ml can dark stout
- 1 large brown onion, diced
- 8 carrots, cut into large chunks
- 1 celery stalk, cut into large chunks
- 1 beef stock cube
- 4 rashers bacon, finely chopped
- 2 sprigs thyme
- Heat oil in a pan over high heat and add in the beef in batches to brown. Set aside when it has all been browned.
- Lower heat to medium and cook your onions and bacon for 3 minutes until the onions have softened then add your garlic for a further 2 minutes.
- Add in your carrots and celery and cook for 5 minutes.
- Then add your beef back into your large dish along with the dark stout, beef stock and in the seasoning.
- Cover with a lid and bring to a gentle simmer for 3 hours, stirring occasionally.
- Cook on high for 10 minutes until thickened slightly and remove thyme sprigs.
- Serve with some mashed potato and enjoy.
Irish Delight Cocktail
- 25ml Irish cream
- 25ml Irish whiskey
- 1 can stout
- Combine the Irish cream and whiskey in a shot glass.
- Pour stout into a glass and drop the shot glass in.
Rich Delicious Brownies
- One 440ml can dark stout
- 175g unsalted butter, melted
- 250g milk chocolate, melted
- 240g granulated sugar
- 80g plain flour
- 25g cocoa powder
- Pinch of salt
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp instant espresso powder
- Preheat your oven to 200C/ 180C fan/ gas mark 6. Grease a 9-by-9 inch baking tray with some butter.
- In a bowl, mix the flour, cocoa powder, espresso powder and salt and set aside.
- In a separate bowl, whisk the sugar with the melted butter and chocolate and stir in the egg and vanilla extract.
- Add the wet ingredients into the dry and slowly stir in the beer.
- Pour the batter into the baking tray and bake for 18-22 minutes.
- Cool for 10-15 minutes and enjoy.
Happy St. Patrick's Day!