20 Flavorful St. Patrick’s Day Recipes With Guinness for a Rich Taste

Are you ready to make your St. Patrick's Day celebration super special? You can do this by using Guinness in your recipes. Guinness makes food taste very rich and delicious, and it's fun to cook with.

Guinness is a great addition to many dishes, from yummy stews to sweet desserts. It adds a depth of flavor that will make your celebration memorable. You can explore 20 different recipes to find the perfect ones for your party.

1. Guinness Beef Stew Recipe

Hearty Guinness Beef Stew Recipe for St. Patrick's Day.

Ingredients

• 2 pounds beef stew meat
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and chopped
• 1 cup Guinness stout
• 2 cups beef broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons butter

Instructions

1. Heat butter in a large Dutch oven over medium heat.
2. Add chopped onion and cook until browned, about 5 minutes.
3. Add garlic, carrots, and potatoes; cook for 5 minutes.
4. Add beef to the pot, cook until browned on all sides.
5. Add Guinness stout, beef broth, thyme, salt, and pepper; stir to combine.
6. Bring stew to a boil, then reduce heat to low and simmer, covered, for 2 1/2 hours.
7. Stir in flour to thicken the stew.
8. Serve hot, garnished with fresh herbs if desired.

2. Irish Soda Bread With Guinness Butter

Rich, velvety Guinness butter complements traditional Irish soda bread perfectly.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup butter, softened
• 1 cup buttermilk
• 2 tablespoons Guinness stout
• 1/2 cup unsalted butter, softened
• 2 tablespoons Guinness stout
• 1 tablespoon brown sugar

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, whisk together flour, baking soda, and salt.
3. Add softened butter to the dry ingredients and mix until crumbly.
4. Make a well in the center and pour in buttermilk, mixing until a dough forms.
5. Turn the dough out onto a floured surface and knead for 1 minute.
6. Shape into a round loaf and cut a cross in the top.
7. Bake for 35-40 minutes, or until golden brown.
8. To make Guinness butter, mix softened butter, Guinness stout, and brown sugar in a bowl until smooth.
9. Serve the warm soda bread with Guinness butter.

3. Guinness Braised Short Ribs

Tender short ribs slow-cooked in Guinness stout.

Ingredients

• 4 pounds beef short ribs
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup Guinness stout
• 1 cup beef broth
• 1 tablespoon tomato paste
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Preheat oven to 300°F (150°C).
2. Season short ribs with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat.
4. Sear short ribs until browned on all sides, about 5 minutes per side.
5. Remove ribs from pot and set aside.
6. Add chopped onion to pot and cook until browned, about 5 minutes.
7. Add garlic and cook for 1 minute.
8. Add Guinness stout, beef broth, tomato paste, thyme, carrots, and potatoes to pot.
9. Return short ribs to pot and bring to a boil.
10. Cover pot and transfer to preheated oven.
11. Braise for 2 1/2 to 3 hours, or until meat is tender and falling off the bone.
12. Remove pot from oven and let cool slightly.
13. Serve short ribs with braising liquid spooned over the top.

4. St Patrick's Day Guinness Cake

Rich, moist cake infused with Guinness stout, perfect for St. Patrick's Day.

Ingredients

• 1 cup Guinness stout
• 1 cup butter, softened
• 1 3/4 cups brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt

Instructions

1. Preheat oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a large saucepan, combine Guinness stout and butter, heating until butter melts.
3. Remove from heat and stir in brown sugar until dissolved.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Gradually add dry ingredients to saucepan and mix until just combined.
7. Divide batter evenly between prepared pans and smooth tops.
8. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
9. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.

5. Guinness Glazed Bacon Recipe

Sweet and savory Guinness glaze elevates bacon to a new level.

Ingredients

• 1 pound thick-cut bacon
• 1/2 cup Guinness stout
• 1/4 cup brown sugar
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with aluminum foil or parchment paper.
3. Lay the bacon slices on the prepared baking sheet.
4. In a small saucepan, combine Guinness stout, brown sugar, Dijon mustard, honey, smoked paprika, and black pepper.
5. Bring the glaze to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.
6. Brush the glaze evenly over the bacon slices.
7. Bake for 20-25 minutes or until the bacon is crispy and caramelized.
8. Remove from the oven and let cool for a few minutes before serving.

6. Shepherd's Pie With Guinness Gravy

Hearty lamb and vegetable filling topped with mashed potatoes in a rich Guinness gravy.

Ingredients

• 1 pound ground lamb
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots
• 1 cup Guinness stout
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 2 cups mashed potatoes
• 1 cup grated cheddar cheese
• Salt and pepper, to taste

Instructions

1. Preheat oven to 350°F.
2. Cook the ground lamb in a large skillet over medium-high heat until browned, breaking into small pieces.
3. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
4. Stir in the frozen peas and carrots, Guinness stout, and flour, bringing the mixture to a boil.
5. Reduce the heat to low and simmer the mixture for 10 minutes, stirring occasionally.
6. Transfer the lamb mixture to a 9x13 inch baking dish.
7. Spread the mashed potatoes over the top of the lamb mixture.
8. Dot the top of the potatoes with butter and sprinkle with grated cheddar cheese.
9. Bake the shepherd's pie in the preheated oven for 25-30 minutes, or until the potatoes are golden brown.
10. Serve hot, garnished with chopped fresh herbs if desired.

7. Guinness Chocolate Truffle Brownies

Rich, fudgy brownies infused with Guinness stout and dark chocolate.

Ingredients

• 1 and 1/2 sticks of unsalted butter
• 2 cups of sugar
• 4 large eggs
• 1/2 cup of Guinness stout
• 1 teaspoon of vanilla extract
• 1 and 1/4 cups of all-purpose flour
• 1/2 cup of unsweetened cocoa powder
• 1 teaspoon of salt
• 1 cup of semi-sweet chocolate chips
• 1 cup of heavy cream

Instructions

1. Preheat the oven to 350°F and line an 8-inch square baking pan with parchment paper.
2. Melt the butter and sugar in a medium saucepan over low heat, stirring occasionally.
3. Remove the saucepan from the heat and stir in the cocoa powder until it is well combined.
4. Let the mixture cool slightly, then stir in the Guinness stout and vanilla extract.
5. Add the eggs one at a time, stirring vigorously after each addition.
6. Add the flour and salt, stirring until just combined.
7. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
8. Stir the melted chocolate into the brownie mixture until well combined.
9. Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs.
10. Let the brownies cool completely in the pan before cutting into squares.
11. To make the truffle topping, whip the heavy cream until it forms stiff peaks.
12. Melt the chocolate chips and stir in the whipped cream until well combined.
13. Top thoolede c brownies with the truffle mixture and refrigerate for at least 30 minutes before serving.

8. Irish Guinness Stew With Lamb

Hearty Irish Guinness Stew With Lamb warms the soul.

Ingredients

• 1 pound lamb shoulder, cut into 1 1/2-inch pieces
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and chopped
• 1 cup Guinness stout
• 1 cup lamb broth

Instructions

1. Season the lamb with salt and pepper, then coat with flour.
2. Melt butter in a large Dutch oven over medium-high heat, add lamb and cook until browned.
3. Add onion and garlic to the pot and cook until onion is browned.
4. Add carrots and potatoes to the pot, cook for 5 minutes.
5. Pour in Guinness stout and lamb broth, scraping up any browned bits.
6. Bring stew to a boil, then reduce heat to low and simmer, covered, until lamb is tender.
7. Serve hot, garnished with fresh herbs if desired.

9. Guinness Marinated Steak Recipe

Tender steak marinated in Guinness stout for a rich, savory flavor.

Ingredients

• 1.5 lbs steak
• 1 cup Guinness stout
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste

Instructions

1. In a large bowl, whisk together Guinness stout, olive oil, garlic, thyme, and rosemary.
2. Add the steak to the marinade, turning to coat evenly.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
4. Preheat grill to medium-high heat.
5. Remove the steak from the marinade, letting any excess liquid drip off.
6. Season the steak with salt and pepper to taste.
7. Grill the steak for 5-7 minutes per side, or until it reaches desired level of doneness.
8. Let the steak rest for 5 minutes before slicing and serving.

10. Colcannon With Guinness and Kale

Irish dish with mashed potatoes, kale, and Guinness stout.

Ingredients

• 4 large potatoes, peeled and chopped
• 1 head of kale, stems removed and chopped
• 1/4 cup Guinness stout
• 1/4 cup milk
• 2 tablespoons butter
• Salt and pepper to taste

Instructions

1. Boil the chopped potatoes in a large pot of salted water until tender.
2. Drain the potatoes and mash with butter, salt, and pepper.
3. In a separate pot, boil the chopped kale until tender.
4. Drain the kale and add to the mashed potatoes.
5. Add the Guinness stout and milk to the potato mixture and stir until combined.
6. Season with salt and pepper to taste.
7. Serve the colcannon hot, garnished with chopped scallions if desired.

11. Guinness and Cheddar Soup

Rich and creamy Guinness and Cheddar Soup perfect for St. Patrick's Day.

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup all-purpose flour
• 1 cup Guinness stout
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup grated cheddar cheese
• Salt and pepper, to taste

Instructions

1. Melt butter in a large pot over medium heat.
2. Add chopped onion and cook until softened, about 5 minutes.
3. Add minced garlic and cook for an additional minute.
4. Sprinkle flour over the onion mixture and cook for 1 minute.
5. Gradually stir in Guinness stout and chicken broth, whisking continuously.
6. Bring mixture to a boil, then reduce heat and simmer for 10 minutes.
7. Stir in heavy cream and grated cheddar cheese until cheese is melted.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped scallions or chives if desired.

12. Pan Seared Salmon With Guinness Sauce

Pan Seared Salmon With Guinness Sauce is a delicious Irish-inspired dish.

Ingredients

• 4 salmon fillets
• 1 cup Guinness stout
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill
• Salt and pepper, to taste

Instructions

1. Season the salmon fillets with salt and pepper.
2. Heat butter in a skillet over medium-high heat and sear the salmon for 3-4 minutes per side.
3. Remove the salmon from the skillet and set aside.
4. Reduce heat to medium and add garlic to the skillet, cooking for 1 minute.
5. Pour in Guinness stout, scraping up any browned bits from the bottom of the skillet.
6. Bring the sauce to a simmer and cook until reduced by half, stirring occasionally.
7. Stir in parsley and dill, and season with salt and pepper to taste.
8. Serve the salmon fillets with the Guinness sauce spooned over the top.

13. Guinness and Caramelized Onion Quiche

Savory quiche filled with caramelized onions and Guinness beer.

Ingredients

• 1 pie crust
• 1 large onion
• 2 cloves of garlic
• 1 cup of Guinness beer
• 2 large eggs
• 1 cup of heavy cream
• 1 cup of shredded cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Roll out the pie crust and place it in a baking dish.
3. Caramelize the onion and garlic in a pan over medium heat.
4. In a separate bowl, whisk together eggs, heavy cream, and Guinness beer.
5. Add shredded cheese and caramelized onion mixture to the bowl and stir.
6. Pour the mixture into the pie crust.
7. Season with salt and pepper to taste.
8. Bake the quiche for 40-45 minutes or until the crust is golden brown.
9. Let it cool before serving.

14. Traditional Irish Guinness Stew

Hearty Irish Guinness Stew made with tender lamb and vegetables.

Ingredients

• 2 pounds lamb stew meat
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups Guinness stout
• 1 cup beef broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
4. Add the Guinness stout, beef broth, thyme, salt, and pepper, stirring to combine.
5. Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 1 1/2 hours.
6. Add the carrots and potatoes to the stew and continue to simmer, covered, for an additional 30 minutes.
7. Serve the stew hot, garnished with fresh herbs if desired.

15. Guinness Infused Cheesecake

Rich Guinness flavor infused in a creamy cheesecake.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 pounds cream cheese, softened
• 3 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup Guinness stout
• 1 cup chopped dark chocolate

Instructions

1. Preheat the oven to 325°F and prepare a springform pan.
2. Mix the crust ingredients and press into the pan.
3. Beat the cream cheese until smooth, then add eggs one at a time.
4. Stir in sour cream, vanilla extract, and Guinness stout.
5. Melt the chocolate and fold into the cheesecake batter.
6. Pour the batter into the prepared pan and bake for 55 minutes.
7. Let the cheesecake cool completely before refrigerating.
8. Release the springform pan sides and slice to serve.

16. Braised Guinness Pot Roast

Tender pot roast braised in Guinness stout and vegetables.

Ingredients

• 3-pound beef pot roast
• 1 onion, chopped
• 3 cloves of garlic, minced
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 cup Guinness stout
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Preheat oven to 300°F (150°C).
2. Season the pot roast with salt, pepper, and thyme.
3. Heat oil in a large Dutch oven over medium-high heat and sear the pot roast until browned on all sides.
4. Remove the pot roast from the pot and set aside.
5. Add the chopped onion to the pot and cook until browned, about 5 minutes.
6. Add the minced garlic and cook for an additional minute.
7. Add the chopped carrots and potatoes to the pot and cook for 5 minutes.
8. Add the Guinness stout, beef broth, and tomato paste to the pot, stirring to combine.
9. Return the pot roast to the pot and bring the mixture to a boil.
10. Cover the pot and transfer to the preheated oven.
11. Braise the pot roast for 2 1/2 to 3 hours, or until tender.
12. Remove the pot from the oven and let the pot roast rest for 10 minutes before slicing and serving.

17. Guinness and Mushroom Risotto

Rich and creamy Guinness and mushroom risotto perfect for St. Patrick's Day.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup Guinness stout
• 2 tablespoons olive oil
• 1 small onion
• 2 cups mixed mushrooms
• 2 cloves garlic
• 1 teaspoon dried thyme
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic and cook until softened, about 3-4 minutes.
3. Add the mushrooms and cook until they release their liquid and start to brown.
4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add the Guinness stout and cook until the liquid is almost completely absorbed.
6. Add 1 cup of vegetable broth to the rice and cook, stirring constantly, until the liquid is almost completely absorbed.
7. Repeat step 6, adding the broth in 1-cup increments, until the rice is cooked and creamy.
8. Stir in the thyme and Parmesan cheese.
9. Season with salt and pepper to taste.
10. Serve immediately, garnished with additional thyme if desired.

18. St Patrick's Day Guinness Fudge

Rich, creamy fudge infused with the distinctive flavor of Guinness stout.

Ingredients

• 1 can sweetened condensed milk
• 1 cup Guinness stout
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup white chocolate chips
• 1 cup dark chocolate chips

Instructions

1. Line an 8-inch square baking dish with parchment paper.
2. In a medium saucepan, combine sweetened condensed milk, Guinness stout, and vanilla extract.
3. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
4. Reduce heat to low and simmer for 5 minutes.
5. Remove from heat and stir in salt, white chocolate chips, and dark chocolate chips until melted and smooth.
6. Pour into prepared baking dish and refrigerate until set, about 2 hours.
7. Cut into small squares and serve.

19. Guinness and Leek Soup Recipe

Guinness and Leek Soup is a rich and creamy Irish-inspired dish.

Ingredients

• 2 large leeks, chopped
• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup Guinness stout
• 4 cups chicken broth
• 1/2 cup heavy cream
• 2 teaspoons dried thyme
• Salt and pepper, to taste

Instructions

1. Melt butter in a large pot over medium heat.
2. Add chopped leeks and onion, cooking until softened, about 10 minutes.
3. Add garlic and cook for an additional minute.
4. Pour in Guinness stout, scraping the bottom of the pot.
5. Add chicken broth, thyme, salt, and pepper, bringing to a boil.
6. Reduce heat and simmer for 20 minutes.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in heavy cream and cook for an additional 2 minutes.
9. Serve hot, garnished with chopped fresh herbs if desired.

20. Guinness Glazed Ham With Honey Mustard

Guinness Glazed Ham With Honey Mustard is a sweet and savory dish.

Ingredients

• 1 (4-6 pound) bone-in ham
• 1 cup Guinness stout
• 1/2 cup honey
• 2 tablespoons Dijon mustard
• 2 tablespoons brown sugar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Preheat oven to 325°F (160°C).
2. In a small saucepan, combine Guinness stout, honey, Dijon mustard, and brown sugar.
3. Bring the glaze to a boil over medium heat, then reduce the heat to low and simmer for 10 minutes.
4. Place the ham in a roasting pan and score the fat in a diamond pattern.
5. Brush the glaze all over the ham, making sure to get some in the scored lines.
6. Drizzle olive oil over the ham and sprinkle with garlic and thyme.
7. Season with salt and pepper to taste.
8. Bake the ham for 15 minutes per pound, or until it reaches an internal temperature of 140°F (60°C).
9. Let the ham rest for 10 minutes before slicing and serving.

Conclusion

You've discovered the rich flavors of Guinness-infused dishes, but the real magic happens when you take a bite - will the depths of Guinness elevate your St. Patrick's Day celebration, or will it leave you craving more? The answer lies in the velvety textures and bold flavors, waiting to be released with each recipe, teasing your senses and leaving you wanting.