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Today is St Patrick’s Day.
It is estimated that 13 million pints of Guinness are drunk world-wide on March 17th each year and therefore, for many, the day and the drink go hand in hand.
What better way to enjoy St Patrick’s Day than with some Guinness inspired food?
Here, we have created the ideal three-course Guinness based meal to help you celebrate St Patrick’s Day in style.
Starter – Slow-Cooker Beer Cheese Dip
Ingredients
6 oz. Guinness
2 (8-oz.) blocks cream cheese, cubed
4 c. shredded cheddar
Freshly chopped chives, for garnish
Pretzel bites, for serving
Method
In a mini slow-cooker, combine Guinness, cream cheese, and cheddar. Cover and cook on low, stirring well every 10 minutes, until warmed through and creamy, about 1 hour.
Garnish with chives and serve with pretzel bites.
Main – Guinness Beef Stew
Ingredients
2 tbsp. olive oil
3 lb. beef chuck roast, well trimmed and cut into 2-inch pieces
Salt and freshly ground black pepper
2 medium onions, cut into 1-inch thick wedges
4 cloves garlic, chopped
1 lb. medium carrots, cut into 1-inch pieces
12 oz. medium parsnips, cut into 1-inch pieces
3 tbsp. all-purpose flour
1 (14.9-ounce) can Guinness Extra Stout or other stout beer (about 2 cups)
3 c. chicken stock
1 (6-ounce) can tomato paste
1 lb. Yukon Gold potatoes, cut into 1-inch pieces
8 sprigs thyme, tied together
2 bay leaves
1/2 c. fresh flat-leaf parsley, chopped
Method
Heat oil in a casserole dish over medium-high heat. Season beef with salt and pepper. Cook, in batches, turning occasionally, until browned, 4 to 5 minutes, adding more oil if needed; transfer beef to a bowl.
Reduce heat to medium. Add onion to casserole dish and cook, stirring occasionally, until soft, 4 to 6 minutes. Add garlic, carrots, and parsnips. Cook, stirring occasionally, until starting to soften, 3 to 5 minutes.
Sprinkle flour over vegetables and cook, stirring, 2 minutes. Add Guinness and cook, scraping up any browned bits, until starting to thicken, 1 minute. Add stock and tomato paste and stir to combine.
Add beef (and any juices), potatoes, thyme, and bay leaves. Simmer, covered and stirring occasionally, 1 1/2 hours (alternatively, transfer to a 325°F oven and bake, covered, 2 hours). Remove lid and cook, uncovered, until beef is very tender, 45 to 60 minutes (if baking, uncover and bake 45 minutes). Discard thyme and bay leaves. Season with salt and pepper. Serve sprinkled with parsley.
Dessert – Chocolate Guinness cheesecake
Ingredients
For the biscuit base
280g Oreos
50g salted butter, melted
For the filling
680g full-fat cream cheese
200g caster sugar
100g dark brown sugar
30g cocoa powder
4 medium free-range eggs, plus 1 yolk, lightly beaten
1 tbsp vanilla extract
120g soured cream
120ml Guinness
280g good quality dark chocolate, melted
For the malted cream cheese topping
180g cream cheese
150ml double cream
3 tbsp malted milk powder (such as Horlicks)
Cocoa powder to dust (optional)
Method
Heat oven to 160°C fan/gas 4. Line the base of a 22cm springform cake tin. Whizz the Oreos in a food processor to fine crumbs, then add the melted butter and whizz again until the crumbs come together. Press into the base and slightly up the sides of the prepared tin. Bake for 10 minutes, then set aside to cool. Turn the oven down to 130°C fan/gas 2.
For the filling, put the cream cheese, sugars and cocoa powder in a large bowl and beat with an electric hand mixer for 2-3 minutes until well combined. Beat in the eggs/yolk mixture in 2-3 additions, followed by the vanilla, soured cream and Guinness. Finally, add the melted chocolate and beat again until well combined. Pour the filling over the biscuit base, then bake for 90 minutes or until set with a slight wobble in the centre (it will firm up as it cools). Cool to room temperature, then cover and chill for at least 6 hours or overnight.
For the topping, beat all the ingredients (except the cocoa) to soft peaks with an electric hand mixer. Spread over the top of the chilled cheesecake, then return to the fridge for an hour to firm up. Remove from the tin, dust with cocoa powder and serve.
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