The fine folks at Guinness have debuted a new cookbook and gift set that contains The Official Guinness Cookbook along with an apron with the Guinness logo on it. You can buy the gift set here, on Amazon. The book contains more than 70 recipes, from stews to desserts, that all contain Guinness’ rich brew. The company was kind enough to share two of the recipes with Real Food Traveler readers and aren’t we lucky?! 

Save these recipes from The Official Guinness Cookbook to Pinterest. Photos courtesy Guinness. Graphic by Real Food Traveler.

Hungry for more? Here’s some more Irish food and travel inspiration.

Traditional Beef and Guinness Stew

Recipe courtesy The Official Guinness Cookbook
Every culture has its own beef stew, always made with ingredients on hand. The French use Burgundy wine to make beef bourguignon. In Hungary, paprika is introduced to the pot for goulash. Belgium has carbonnade a la flamande made with Belgian ale. And Ireland has been and Guinness stew, a hearty and wholesome dish that will keep you warm and comfortable no matter what the weather throws at you. This stew is a popular pub lunch and you can travel the country trying different variations at every bar you visit. With meat, veg, potatoes, and Guinness, this is the very definition of a meal in a bowl.

Irish Beef Stew courtesy of The Official Guinness Cookbook.

Yield: 4-6 servings

Ingredients:
2 TBS beef drippings or extra-virgin olive oil
2 pounds (900g) stewing steak, cut into 1-inch (2.5cm) pieces
2 onions, sliced
2 celery stalks, finely chopped
3 carrots, peeled and cut into 2-inch (5cm) chunks
2 TBS all-purpose flour
One 14.9-fluid-ounce (440ml) can Guinness Draught Stout
1 cup (240ml) beef stock
1 TBS apple jelly or red currant jelly
2 TBS tomato paste
1 tsp Dijon mustard
2 sprigs thyme
2 bay leaves
Sea salt
Black pepper
8 ounces (225g) baby potatoes, scrubbed

Method:
In a heavy-bottom lidded ovenproof casserole dish or Dutch oven over medium-high heat, heat the drippings. Add the meat in batches and cook for about 10 minutes, or until lightly browned, scooping each batch onto a plate as it is one.

If the pan is too dry, add a little more fat as needed, then add the onions, celery, and carrots. Cook for 5 minutes, until the vegetables are starting to soften. Sprinkle with the flour and cook, stirring often, for 2-3 minutes. Add the beer, stock, apple jelly, tomato paste, and mustard and bring to a boil, stirring and scraping to dissolve all the brown bits on the bottom of the pan. Return the meat to the pan, along with the thyme and bay leaves. Season with salt and pepper and cover with the lid. Turn the heat to low and simmer very gently for 2 hours.

Add the potatoes and continue to simmer for 1 more hour, until the potatoes and meat are tender. Season with salt and black pepper, remove and discard the bay leaves and thyme stems, and serve.

TIP: This stew can also be cooked in the oven at 325 degrees F (160 C) for 2 hours before adding the potatoes. After you add the potatoes, continue to cook for 1 more hour, until everything else is tender.

Traditional Irish Porter Cake

Irish Porter Cake courtesy The Official Guinness Cookbook.

Recipe courtesy The Official Guinness Cookbook
Visit any grandmother’s house in Ireland, and you will find a porter cake, made with Guinness, in a tin somewhere in the kitchen. This version of the classic recipe includes a drizzle or Roe and Co Irish whiskey over the cake when it comes out of the oven, adding an extra note of warm spice and fruit.

Yield: One 9-inch (23cm) cake

Ingredients:
1 cup plus 2 TBS (270ml) Guinness Draught Stout
1 cup (220g) packed light brown sugar
2 sticks (8 ounces [225g]) unsalted butter, plus more for greasing pan
1 pound 12 ounces (800g) mixed dried fruit, such as raisins, sultanas (golden raisins), and chopped prunes
3 eggs, beaten
4 ¾ cups (570g) all-purpose flour
½ tsp baking soda
¼ tsp fine sea salt
1 ½ tsp mixed spice or pumpkin pie spice
½ tsp freshly grated nutmeg
3 TBS Roe & Co Blended Irish Whiskey (optional)

Method:
Preheat the oven to 325 degrees (160 C). Grease a 9-inch (23cm) round springform pan with butter and line it with parchment paper.

In a large saucepan over medium heat, combine the beer, sugar, and butter. Stirring frequently, heat until the butter is melted and the sugar is dissolved. Add the dried fruit and bring to a boil.  Reduce the heat to low and simmer for 5 minutes, until the fruit is plump and soft.  Remove the pan from the heat and transfer the fruit mixture to a large bowl to cool quickly.

In a medium bowl, sift together the flour, baking soda, salt, mixed spice, and nutmeg.  Stir the eggs into the cooled fruit mixture, then add the flour mixture, mixing well to combine.

Scrape the batter into the prepared springform pan and bake for 1 ½ to 1 ¾ hours, or until the cake is well risen, dark golden brown, and a cake tester comes out clean from the center. Remove the pan from the oven and drizzle the whiskey (if using) on top while the cake is hot.

Cool the cake on a wire rack before removing it from the pan. Wrap it in parchment paper and store in an airtight container. Keep the cake for two to three days-if you can resist!-before serving it.

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