18 Rich Guinness Recipes for Stout Lovers

Calling all stout enthusiasts! If you love the deep, malty richness of Guinness, you’re in for a treat. We’ve gathered 18 incredible recipes that transform this iconic beer into everything from savory stews to decadent desserts. Whether you’re cooking for a crowd or just craving some comfort food, these dishes will elevate your kitchen game. Get ready to pour, simmer, and savor—your next favorite meal awaits!

Guinness Beef Stew with Root Vegetables

Very few things beat coming home to a rich, hearty stew simmering away. You’ll love how the Guinness adds this incredible depth to the beef, making it ridiculously tender. It’s the perfect cozy meal for a chilly evening.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (I find cutting it myself gives me better control over the size)
• 2 tbsp extra virgin olive oil (my go-to for searing)
• 1 large yellow onion, chopped (don’t be shy with the onion—it adds so much flavor)
• 3 cloves garlic, minced (fresh is always best here)
• 2 tbsp all-purpose flour (this is our magic thickener)
• 1 cup Guinness beer (the dark, malty flavor is key)
• 2 cups beef broth (low-sodium lets you control the salt)
• 1 tbsp tomato paste (it adds a nice touch of acidity)
• 1 tsp dried thyme (rubbing it between your fingers before adding wakes up the aroma)
• 2 bay leaves (don’t forget to fish these out later!)
• 3 large carrots, cut into 1-inch chunks (they hold their shape beautifully)
• 2 parsnips, cut into 1-inch chunks (their slight sweetness balances the richness)
• 1 lb Yukon Gold potatoes, cut into 1-inch cubes (I love these for their creamy texture)
• Salt and black pepper to taste (season in layers as you go)

Instructions

1. Pat the beef cubes completely dry with paper towels—this helps them get a proper sear instead of steaming.
2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
3. Season the beef generously with salt and pepper, then add half to the pot in a single layer, searing for 3-4 minutes per side until deeply browned.
4. Transfer the seared beef to a plate and repeat with the remaining beef, adding more oil if needed.
5. Reduce heat to medium, add the chopped onion, and cook for 5-6 minutes until softened and translucent.
6. Add the minced garlic and cook for 1 more minute until fragrant.
7. Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to cook out the raw flour taste.
8. Slowly pour in the Guinness, scraping up all the browned bits from the bottom of the pot—those bits are flavor gold!
9. Add the beef broth, tomato paste, dried thyme, and bay leaves, stirring until everything is well combined.
10. Return the seared beef and any accumulated juices to the pot, bring to a simmer, then cover and reduce heat to low.
11. Let the stew simmer gently for 1 hour and 30 minutes, stirring occasionally to prevent sticking.
12. Add the carrots, parsnips, and potatoes to the pot, submerging them in the liquid as much as possible.
13. Cover and continue simmering for another 45-50 minutes until the vegetables are fork-tender and the beef shreds easily with a fork.
14. Remove and discard the bay leaves, then taste and adjust seasoning with additional salt and pepper if needed.

This stew turns out incredibly rich and hearty, with the beef becoming melt-in-your-mouth tender. The root vegetables soak up all that Guinness-infused goodness while still holding their shape. Try serving it in a deep bowl with a thick slice of crusty bread for dipping—it’s pure comfort in every bite.

Guinness Chocolate Cake with Baileys Frosting

Bold flavors come together in this decadent dessert that’s perfect for any celebration. You get rich chocolate depth from the Guinness and that creamy Irish cream magic in the frosting. Honestly, it’s the kind of cake that makes any Tuesday feel special.

Ingredients

– 1 cup Guinness stout (room temperature pours better)
– 1 cup unsalted butter (I always use room temp for easier creaming)
– ¾ cup unsweetened cocoa powder (Dutch-processed gives deeper color)
– 2 cups all-purpose flour (spoon and level for accuracy)
– 2 cups granulated sugar
– 1½ tsp baking soda
– ¾ tsp salt
– 2 large eggs (room temp blends smoother)
– ⅔ cup sour cream (full-fat makes it extra moist)
– 8 oz cream cheese (softened completely)
– ½ cup butter (unsalted, softened)
– 4 cups powdered sugar (sifted to avoid lumps)
– ⅓ cup Baileys Irish Cream
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. Heat 1 cup Guinness and 1 cup butter in a saucepan over medium heat until butter melts.
3. Whisk in ¾ cup cocoa powder until completely smooth, then cool for 10 minutes.
4. Combine 2 cups flour, 2 cups sugar, 1½ tsp baking soda, and ¾ tsp salt in a large bowl.
5. Beat 2 eggs and ⅔ cup sour cream in a separate bowl until creamy.
6. Pour the cooled chocolate mixture into the egg mixture and whisk until combined.
7. Gradually fold the wet ingredients into the dry ingredients until no flour streaks remain.
8. Divide batter evenly between prepared pans and bake for 30-35 minutes until a toothpick comes out clean.
9. Cool cakes in pans for 15 minutes, then transfer to wire racks to cool completely.
10. Beat 8 oz cream cheese and ½ cup butter with an electric mixer until fluffy, about 2 minutes.
11. Gradually add 4 cups powdered sugar on low speed until incorporated.
12. Mix in ⅓ cup Baileys and 1 tsp vanilla until frosting is smooth and spreadable.
13. Place one cake layer on a serving plate and spread with 1 cup of frosting.
14. Top with second layer and frost the top and sides with remaining frosting.

Decadent doesn’t even begin to describe this cake’s moist, tender crumb and that incredible balance between bitter stout and sweet frosting. The Baileys adds this lovely creamy note that makes each slice irresistible. Try serving it with a cold glass of milk or even a shot of espresso for the ultimate treat.

Guinness Braised Short Ribs

Let’s be real—sometimes you want a meal that feels like a warm hug after a long day. These Guinness-braised short ribs are exactly that, with tender meat that falls right off the bone and a rich, savory sauce you’ll want to spoon over everything.

Ingredients

• 3 lbs beef short ribs, bone-in (I find bone-in gives the best flavor)
• 2 tbsp olive oil (extra virgin is my go-to for searing)
• 1 large yellow onion, chopped (about 2 cups)
• 3 carrots, peeled and chopped into 1-inch pieces
• 4 garlic cloves, minced (fresh is always better here)
• 12 oz Guinness beer (one bottle does the trick)
• 2 cups beef broth (low-sodium lets you control the salt)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 sprigs fresh thyme (dried works in a pinch, but fresh is worth it)
• 1 bay leaf
• Salt and black pepper to taste (I’m generous with both)

Instructions

1. Preheat your oven to 325°F.
2. Pat the short ribs completely dry with paper towels—this helps them sear beautifully instead of steaming.
3. Season all sides of the short ribs generously with salt and black pepper.
4. Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat until it shimmers.
5. Sear the short ribs for 3–4 minutes per side until deeply browned, working in batches to avoid crowding the pot.
6. Transfer the seared short ribs to a plate and set aside.
7. Add the chopped onion and carrots to the same pot, cooking for 5–7 minutes until the onion is softened.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Add the tomato paste and cook for 2 minutes, stirring constantly to deepen its flavor.
10. Pour in the Guinness, scraping up any browned bits from the bottom of the pot with a wooden spoon.
11. Add the beef broth, Worcestershire sauce, thyme sprigs, and bay leaf.
12. Return the short ribs to the pot, nestling them into the liquid so they’re mostly submerged.
13. Bring the liquid to a simmer, then cover the pot with a tight-fitting lid.
14. Transfer the pot to the preheated oven and braise for 2.5–3 hours until the meat is fork-tender.
15. Remove the pot from the oven and carefully transfer the short ribs to a serving platter.
16. Skim any excess fat from the surface of the sauce, then simmer the sauce on the stovetop for 10–15 minutes until slightly thickened.
17. Discard the thyme sprigs and bay leaf, then season the sauce with additional salt and pepper if needed.

Know that the meat will be so tender it practically melts when you touch it with a fork. The Guinness gives the sauce a deep, malty richness that pairs perfectly with creamy mashed potatoes or buttery polenta. Leftovers? Shred the meat and serve it over toasted bread for an incredible open-faced sandwich the next day.

Guinness and Cheese Fondue

Kind of amazing how a classic beer and some cheese can transform into the ultimate cozy party dish, right? This Guinness and cheese fondue is your new go-to for game nights or chilly evenings when you want something impressively delicious but surprisingly simple to make. You’ll love how the deep, malty notes of the stout balance the rich, melty cheese—it’s comfort in a pot.

Ingredients

• 1 cup Guinness stout (I like to pour it slowly to minimize foam—it makes blending smoother)
• 8 oz sharp cheddar cheese, shredded (freshly shredded melts better than pre-shredded, which can have anti-caking agents)
• 4 oz Gruyère cheese, shredded (this adds a nutty depth that pairs perfectly with the beer)
• 1 tbsp cornstarch (a little toss with the cheese prevents clumping)
• 1 garlic clove, peeled and halved (rubbing the pot with it gives a subtle aroma without overpowering)
• 1 tbsp lemon juice (a splash brightens the richness and helps keep the fondue silky)
• ½ tsp smoked paprika (my secret for a hint of smokiness that complements the stout)
• Salt to taste (I start with a pinch and adjust after melting—cheeses vary in saltiness)

Instructions

1. Rub the inside of a medium saucepan with the cut sides of the garlic clove, then discard the garlic.
2. Pour the Guinness into the saucepan and heat it over medium heat until it reaches a gentle simmer, about 3–4 minutes.
3. In a medium bowl, toss the shredded cheddar, Gruyère, and cornstarch until the cheese is evenly coated.
4. Gradually add the cheese mixture to the simmering Guinness, one handful at a time, stirring constantly with a whisk until fully melted before adding more.
5. Reduce the heat to low once all the cheese is incorporated and continue stirring for 2–3 minutes until the fondue is smooth and bubbly.
6. Stir in the lemon juice and smoked paprika, then cook for another 1 minute to blend the flavors.
7. Taste the fondue and add salt if needed, stirring to combine.
8. Serve immediately while hot, using bread cubes, apple slices, or pretzels for dipping.

The fondue turns out luxuriously creamy with a bold, tangy kick from the stout and cheeses. Try dunking crispy roasted potatoes or steamed broccoli for a fun twist—it’s so good, you might just skip the main course.

Guinness Bread with Molasses

Tired of complicated bread recipes that require hours of rising? This Guinness bread with molasses comes together in minutes and fills your kitchen with the most incredible malty aroma. You’ll love how the dark beer and rich molasses create a dense, moist loaf that’s perfect with a pat of butter.

Ingredients

– 2 cups all-purpose flour (I always use King Arthur for consistent results)
– 1 teaspoon baking soda (make sure it’s fresh for proper rising)
– ½ teaspoon salt
– 1 cup Guinness beer (room temperature works best for mixing)
– ¼ cup molasses (I prefer the robust flavor of dark molasses)
– 1 large egg (room temperature helps everything blend smoothly)

Instructions

1. Preheat your oven to 375°F and grease an 8×4 inch loaf pan thoroughly.
2. Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt in a large bowl until well combined.
3. In a separate medium bowl, pour 1 cup Guinness beer and ¼ cup molasses, then whisk until the molasses is fully dissolved into the beer.
4. Crack 1 large egg into the beer mixture and whisk vigorously for about 30 seconds until the egg is fully incorporated and the mixture looks smooth.
5. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until no dry flour remains—don’t overmix or your bread will be tough.
6. Immediately transfer the batter to your prepared loaf pan and smooth the top with a spatula.
7. Bake at 375°F for 45-50 minutes until the top is deeply browned and a toothpick inserted in the center comes out completely clean.
8. Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Zesty with malty Guinness flavor and the deep sweetness of molasses, this bread has the most satisfying dense, moist crumb that holds up beautifully to slicing. Try it toasted with sharp cheddar cheese for an incredible savory snack, or simply slathered with butter alongside your morning coffee—it’s seriously addictive.

Guinness BBQ Sauce for Ribs

Diving into barbecue season means it’s time to level up your sauce game. This Guinness BBQ sauce brings that rich, malty depth that makes ribs truly unforgettable. You’re going to love how the beer balances the sweetness and smoke.

Ingredients

– 1 cup ketchup (I always use the no-high-fructose-corn-syrup kind for better flavor)
– 1 cup Guinness beer (pour it fresh from the bottle—none of that flat stuff)
– ½ cup brown sugar (pack it firmly in your measuring cup for maximum molasses flavor)
– ¼ cup apple cider vinegar (the raw, unfiltered kind adds nice tang)
– 2 tbsp Worcestershire sauce (Lea & Perrins has that perfect umami punch)
– 1 tbsp Dijon mustard (smooth, not grainy, blends beautifully)
– 1 tsp smoked paprika (this is where the magic smoke flavor comes from)
– ½ tsp garlic powder (fresh is great, but powder distributes evenly)
– ¼ tsp black pepper (freshly ground if you have it)
– ¼ tsp cayenne pepper (just enough for a subtle kick)

Instructions

1. Combine ketchup, Guinness, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, black pepper, and cayenne pepper in a medium saucepan.
2. Whisk all ingredients together until fully combined and no sugar lumps remain.
3. Place the saucepan over medium heat and bring the mixture to a gentle simmer.
4. Reduce heat to low and maintain a bare simmer—you should see occasional small bubbles.
5. Simmer uncovered for 25-30 minutes, stirring every 5-6 minutes to prevent sticking.
6. Check consistency after 25 minutes—the sauce should coat the back of a spoon thickly.
7. Remove from heat and let cool completely before using or storing.
8. Transfer cooled sauce to an airtight container if not using immediately.

So rich and glossy, this sauce clings to ribs like a flavor blanket. That Guinness backbone gives it this incredible complexity that store-bought versions just can’t match. Try brushing it on during the last 10 minutes of grilling for that perfect caramelized finish.

Guinness Ice Cream Float

Brace yourself for the most decadent grown-up dessert you’ll make this year. This Guinness ice cream float combines rich, malty stout with creamy vanilla in a way that’ll make you wonder why you haven’t been drinking your dessert all along. It’s the perfect treat when you want something special without spending hours in the kitchen.

Ingredients

– 1 cup Guinness stout (I like to pour it fresh from the bottle for maximum carbonation)
– 2 large scoops vanilla bean ice cream (the higher quality, the creamier your float will be)
– Whipped cream for topping (the kind in the can makes this super easy)
– Chocolate shavings (I use a vegetable peeler on a dark chocolate bar)

Instructions

1. Chill a 16-ounce pint glass in the freezer for 15 minutes – this keeps your float colder longer.
2. Pour 1 cup of Guinness stout into the chilled glass, leaving about 2 inches of space at the top.
3. Let the foam settle for 30 seconds – this prevents overflow when you add the ice cream.
4. Scoop 2 large balls of vanilla bean ice cream directly into the glass.
5. Watch as the ice cream immediately starts creating a creamy head – that’s when you know it’s working!
6. Top generously with whipped cream, creating a nice dome shape.
7. Sprinkle chocolate shavings over the whipped cream until evenly covered.
8. Serve immediately with a long spoon and a straw.

Heavenly doesn’t even begin to describe the texture – you get creamy ice cream melting into malty stout, creating this magical foamy layer in between. The chocolate shavings add little bursts of richness that complement the bitter notes perfectly. Try serving these in clear mason jars so everyone can watch the beautiful layers form before diving in.

Guinness Onion Soup with Cheddar Croutons

Kind of like French onion soup’s cooler, more interesting cousin, this Guinness onion soup brings deep, malty flavors to your bowl. You’ll love how the beer caramelizes those onions into something truly special. It’s the perfect cozy meal for chilly evenings.

Ingredients

– 4 large yellow onions, thinly sliced (I find they caramelize better than white onions)
– 2 tablespoons unsalted butter (salted works too, just adjust seasoning later)
– 1 tablespoon olive oil
– 1 bottle Guinness beer (12 oz)
– 4 cups beef broth
– 1 teaspoon Worcestershire sauce
– 4 thick slices crusty bread
– 1 cup shredded sharp cheddar cheese
– 1 teaspoon fresh thyme leaves (dried works in a pinch, use ½ teaspoon)
– Salt and black pepper to taste

Instructions

1. Melt butter with olive oil in a large Dutch oven over medium-low heat.
2. Add sliced onions and cook for 30 minutes, stirring every 5 minutes until deeply golden brown.
3. Pour in Guinness beer, scraping any browned bits from the bottom of the pot.
4. Simmer the beer mixture for 10 minutes until reduced by half.
5. Add beef broth, Worcestershire sauce, and thyme leaves.
6. Bring soup to a boil, then reduce heat to low and simmer for 20 minutes.
7. While soup simmers, preheat your oven to 375°F.
8. Place bread slices on a baking sheet and toast for 8 minutes until lightly crisp.
9. Sprinkle cheddar cheese evenly over toasted bread slices.
10. Return baking sheet to oven and bake for 5 minutes until cheese is melted and bubbly.
11. Season soup with salt and black pepper, starting with ½ teaspoon salt.
12. Ladle hot soup into bowls and top each with a cheesy crouton. Our final result has tender onions swimming in that rich, malty broth, with the cheddar crouton adding the perfect crunchy contrast. Try serving it with an extra sprinkle of fresh thyme for that herbal brightness.

Guinness Glazed Pork Chops

Looking for a cozy dinner that feels fancy but comes together in no time? These Guinness-glazed pork chops are your new weeknight hero. You get that rich, malty flavor from the stout without any fuss.

Ingredients

– 4 bone-in pork chops, about 1-inch thick (I find bone-in stays juicier)
– 1 tablespoon olive oil (extra virgin is my kitchen staple)
– 1 cup Guinness beer (pour yourself a little sip while you cook)
– 2 tablespoons brown sugar (pack it firmly for that caramel goodness)
– 1 tablespoon Dijon mustard (the grainy kind adds nice texture)
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1 teaspoon smoked paprika (this gives that smoky depth)
– ½ teaspoon salt (I use coarse kosher salt)
– ¼ teaspoon black pepper (freshly ground, always)

Instructions

1. Pat the pork chops completely dry with paper towels—this helps them get a beautiful sear.
2. Season both sides of the pork chops evenly with salt, pepper, and smoked paprika.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place pork chops in the hot skillet and cook for 4-5 minutes without moving them to develop a golden-brown crust.
5. Flip the pork chops and cook for another 4-5 minutes until they reach 145°F internally.
6. Transfer pork chops to a plate and tent with foil to rest—they’ll continue cooking and stay juicy.
7. Reduce skillet heat to medium and pour in Guinness, scraping up any browned bits from the bottom.
8. Add brown sugar, Dijon mustard, and minced garlic to the skillet, whisking to combine.
9. Simmer the glaze for 5-7 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
10. Return pork chops to the skillet and spoon the glaze over them, heating for 1 minute to warm through.

Hearty and deeply flavorful, these chops have a sticky-sweet glaze that clings to every bite. The pork stays tender while the Guinness adds a malty richness that’s not too bitter. Serve them over creamy mashed potatoes to soak up every drop of that amazing sauce.

Guinness Chili with Black Beans

A rich, hearty chili that’s perfect for game day or cozy nights in. You’ll love how the Guinness adds depth without being overpowering, and the black beans give it that satisfying texture we all crave in a good chili.

Ingredients

– 1 lb ground beef (I like 80/20 for the best flavor)
– 1 yellow onion, diced (I always keep these chopped in my fridge)
– 3 garlic cloves, minced (fresh is definitely worth it here)
– 1 bottle Guinness beer (12 oz, the dark stout works magic)
– 1 can black beans (15 oz, drained and rinsed)
– 1 can crushed tomatoes (28 oz, my pantry staple)
– 2 tbsp chili powder (the good stuff makes all the difference)
– 1 tbsp cumin
– 1 tsp smoked paprika (my secret weapon for that smoky kick)
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil (extra virgin is my go-to)

Instructions

1. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add 3 minced garlic cloves and cook for 1 minute until fragrant (don’t let it burn!).
4. Add 1 lb ground beef, breaking it up with a wooden spoon, and cook for 6-8 minutes until browned.
5. Pour in the entire bottle of Guinness, scraping the bottom to get all those flavorful browned bits.
6. Simmer the beer mixture for 3 minutes to reduce slightly and cook off the alcohol.
7. Add 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
8. Stir the spices into the meat mixture and cook for 1 minute to toast them (this really wakes up the flavors).
9. Pour in 28 oz crushed tomatoes and 15 oz drained black beans.
10. Bring everything to a boil, then reduce heat to low and cover.
11. Simmer for 45 minutes, stirring occasionally, until the chili has thickened nicely.
12. Taste and adjust seasoning if needed (tip: let it sit for 10 minutes off heat – the flavors marry beautifully).

Just ladle this thick, beefy chili into bowls and watch how the Guinness creates this incredible depth that regular chili just can’t match. The black beans stay perfectly firm while soaking up all that rich, smoky flavor – it’s seriously good stuff straight from the pot.

Guinness Mac and Cheese

Let’s be honest—sometimes regular mac and cheese just needs a grown-up twist. This Guinness mac and cheese brings that rich, malty depth we all love from the famous stout right into the creamiest comfort food. You’re going to want seconds, I promise.

Ingredients

– 1 pound elbow macaroni (I always use this shape—it holds the sauce so well)
– 4 tablespoons unsalted butter (cold from the fridge works fine)
– 1/4 cup all-purpose flour
– 2 cups whole milk (don’t skimp—the fat makes it extra creamy)
– 1 cup Guinness beer (pour it slowly to avoid too much foam)
– 2 cups shredded sharp cheddar cheese (I like to buy a block and shred it myself for better melting)
– 1 cup shredded Gruyère cheese (this adds such a nice nutty flavor)
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the elbow macaroni to the boiling water and cook for exactly 7 minutes (it should be al dente since it’ll bake more later).
4. Drain the pasta in a colander but don’t rinse it—the starch helps the sauce cling better.
5. Melt the butter in the same pot over medium heat.
6. Whisk in the flour and cook for 1 minute until it smells nutty and turns light golden.
7. Slowly pour in the milk while whisking constantly to prevent lumps.
8. Add the Guinness and continue whisking until the mixture is smooth.
9. Cook the sauce for 3-4 minutes until it thickens enough to coat the back of a spoon.
10. Remove the pot from heat and stir in both shredded cheeses until completely melted.
11. Mix in the smoked paprika, garlic powder, black pepper, and salt.
12. Fold the drained macaroni into the cheese sauce until every piece is coated.
13. Transfer the mixture to a 9×13 inch baking dish sprayed with cooking spray.
14. Bake for 20 minutes until the edges are bubbly and the top is lightly golden.
15. Let it rest for 5 minutes before serving—this helps the sauce set perfectly.

Nothing beats that first bite where the creamy cheddar meets the malty Guinness undertones. The Gruyère adds a subtle sophistication that makes this feel fancy while still being ultimate comfort food. Try serving it alongside some crispy roasted Brussels sprouts—the bitterness plays so nicely against the rich cheese.

Guinness Brownies with Sea Salt

Guinness brownies with sea salt might just become your new favorite dessert. They’re rich, fudgy, and have this incredible depth from the stout that makes them way more interesting than your average brownie. You’re going to love how the sea salt cuts through all that chocolatey goodness.

Ingredients

– 1 cup all-purpose flour (I always spoon and level mine for accuracy)
– 3/4 cup unsweetened cocoa powder (the good dark kind makes all the difference)
– 1/2 teaspoon salt
– 1 cup (2 sticks) unsalted butter, cut into chunks (room temp blends so much easier)
– 8 ounces semi-sweet chocolate chips (I like the mini ones for better distribution)
– 4 large eggs at room temperature (they incorporate much better this way)
– 1 1/2 cups granulated sugar
– 1/2 cup Guinness beer (pour it slowly to avoid too much foam)
– 1 teaspoon vanilla extract
– 1 tablespoon flaky sea salt for sprinkling (Maldon is my absolute favorite here)

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang on two sides.
2. Whisk together 1 cup flour, 3/4 cup cocoa powder, and 1/2 teaspoon salt in a medium bowl until no lumps remain.
3. Melt 1 cup butter and 8 ounces chocolate chips together in a heatproof bowl set over a saucepan of simmering water, stirring constantly until smooth.
4. Remove the chocolate mixture from heat and let it cool for 5 minutes—this prevents cooking your eggs.
5. Whisk 4 eggs and 1 1/2 cups sugar together in a large bowl until pale and slightly thickened, about 2 minutes.
6. Slowly pour the cooled chocolate mixture into the egg mixture while whisking continuously.
7. Stir in 1/2 cup Guinness and 1 teaspoon vanilla extract until fully incorporated.
8. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined—don’t overmix.
9. Pour the batter into your prepared pan and spread it evenly into all corners.
10. Bake at 350°F for 30-35 minutes until the edges are set but the center still has a slight jiggle.
11. Remove from oven and immediately sprinkle 1 tablespoon flaky sea salt evenly over the top.
12. Let the brownies cool completely in the pan on a wire rack, about 2 hours, before slicing.

Just out of the oven, these brownies have the most amazing crackly top and fudgy center that practically melts in your mouth. The Guinness adds this subtle malty note that plays so well with the deep chocolate flavor, while the sea salt gives you these little bursts of savory contrast. Try serving them slightly warm with a scoop of vanilla ice cream—the combination is absolutely heavenly.

Guinness Pulled Pork Sliders

A slow-cooked masterpiece that turns ordinary pork into something extraordinary with the rich, malty depth of Guinness. You’re going to love how the beer tenderizes the meat while adding this incredible savory-sweet flavor that just melts in your mouth. Perfect for game day or any casual gathering where you want to impress without stressing.

Ingredients

– 3 lb pork shoulder (I like the marbling in shoulder for maximum tenderness)
– 1 cup Guinness beer (the dark stout gives the best flavor)
– 1/2 cup brown sugar (packed tight – this creates that beautiful caramelization)
– 1/4 cup apple cider vinegar (my secret for cutting through the richness)
– 2 tbsp Worcestershire sauce (adds that umami depth)
– 1 tbsp smoked paprika (the smoked variety makes all the difference)
– 1 tsp garlic powder (I always keep this handy)
– 1 tsp onion powder
– 1/2 tsp black pepper (freshly ground if you have it)
– 1 tsp salt (I use kosher salt for better distribution)
– 12 slider buns (brioche buns are my favorite for this)
– 1 cup coleslaw (store-bought works great to save time)

Instructions

1. Preheat your oven to 300°F.
2. Pat the pork shoulder completely dry with paper towels – this helps the seasoning stick better.
3. In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt.
4. Rub the spice mixture evenly over all sides of the pork shoulder, pressing gently to help it adhere.
5. Place the seasoned pork shoulder in a Dutch oven or oven-safe pot with a tight-fitting lid.
6. Pour the Guinness beer, apple cider vinegar, and Worcestershire sauce around the pork (not over the top to keep the crust intact).
7. Cover the pot tightly with the lid and place in the preheated oven.
8. Bake for 4 hours at 300°F – don’t peek! The low and slow cooking breaks down the connective tissues perfectly.
9. Remove the pot from the oven and carefully transfer the pork to a cutting board using tongs.
10. Use two forks to shred the pork – it should pull apart effortlessly when properly cooked.
11. Return the shredded pork to the pot and mix with the cooking liquid until well coated.
12. Split the slider buns and lightly toast them if desired for extra texture.
13. Spoon the Guinness pulled pork onto the bottom halves of the buns.
14. Top each slider with about 2 tablespoons of coleslaw for that cool, crunchy contrast.
15. Place the top bun halves on each slider and serve immediately. For the ultimate experience, the pork should be incredibly tender with shreds that hold the rich Guinness sauce while the coleslaw adds that fresh crunch. Fantastic for serving on a big platter with extra napkins handy – these sliders disappear fast and make any casual meal feel special.

Guinness Irish Coffee

Unbelievably cozy and perfect for chilly evenings, this Guinness Irish Coffee combines two of Ireland’s greatest exports into one incredible drink. You’ll love how the rich stout complements the smooth whiskey and sweet coffee—it’s like getting a warm hug from the inside out. Trust me, this is the ultimate comfort drink when you need something special.

Ingredients

– 1 cup freshly brewed strong coffee (I always use dark roast for that extra bold flavor)
– 1/2 cup Guinness stout (chilled straight from the fridge works best)
– 2 tablespoons Irish whiskey (Jameson is my personal favorite)
– 2 tablespoons brown sugar (pack it firmly in your measuring spoon)
– 1/2 cup heavy whipping cream (cold cream whips up much fluffier)
– 1 teaspoon vanilla extract (the real stuff makes all the difference)

Instructions

1. Brew 1 cup of strong coffee using your preferred method and keep it hot.
2. Pour the hot coffee into a heat-safe mug or Irish coffee glass.
3. Add 2 tablespoons of brown sugar directly into the hot coffee.
4. Stir continuously for 30 seconds until the sugar completely dissolves—no gritty bits left.
5. Pour 2 tablespoons of Irish whiskey into the sweetened coffee mixture.
6. Gently pour 1/2 cup of chilled Guinness down the side of the glass to preserve the carbonation.
7. In a separate chilled bowl, combine 1/2 cup heavy whipping cream and 1 teaspoon vanilla extract.
8. Whisk the cream mixture vigorously for 60-90 seconds until soft peaks form (tip: chill your whisk first for faster whipping).
9. Carefully spoon the whipped cream over the back of a teaspoon to float it on top of the coffee mixture.
10. Let the drink sit for 1 minute before serving to allow the flavors to meld together.

Definitely serve this beauty immediately while the layers are distinct and the cream is still cold. The contrast between the warm, boozy coffee below and the cool, vanilla-kissed cream on top is pure magic. For an extra festive touch, try grating a little dark chocolate over the cream or serving it alongside shortbread cookies for dipping.

Guinness Shepherd’s Pie

A cozy, comforting dinner that’s perfect for chilly evenings, this Guinness Shepherd’s Pie brings rich, savory flavors together under a fluffy mashed potato blanket. You’ll love how the deep, malty notes of Guinness meld with tender meat and veggies. It’s the kind of meal that makes everyone ask for seconds.

Ingredients

• 1 lb ground beef (I like 85/15 for a good balance of flavor and juiciness)
• 1 large onion, diced (yellow onions are my go-to for sweetness)
• 2 carrots, peeled and diced (about 1 cup—don’t skip these for color and crunch)
• 2 cloves garlic, minced (fresh is best here for that aromatic punch)
• 1 cup frozen peas (thawed—they add a pop of green and sweetness)
• 1 cup Guinness beer (pour slowly to avoid too much foam)
• 1 cup beef broth (low-sodium lets you control the salt)
• 1 tbsp tomato paste (it adds depth—I keep a tube in the fridge for easy use)
• 1 tbsp Worcestershire sauce (a must for that umami kick)
• 2 lbs russet potatoes, peeled and quartered (they mash up fluffy and smooth)
• 1/2 cup whole milk, warmed (cold milk can make the potatoes gummy)
• 4 tbsp unsalted butter, divided (2 tbsp for the filling, 2 for the potatoes—salted works too)
• 1 tsp dried thyme (rub it between your fingers to wake up the flavor)
• Salt and black pepper to taste (I start with 1/2 tsp salt and adjust as I go)

Instructions

1. Preheat your oven to 400°F so it’s ready when the filling is done.
2. Place the peeled, quartered potatoes in a large pot and cover with cold water by 1 inch.
3. Add 1 tsp salt to the water, bring to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes until the potatoes are fork-tender.
4. While the potatoes cook, heat 2 tbsp butter in a large oven-safe skillet over medium heat.
5. Add the diced onion and carrots, and sauté for 5–7 minutes until the onions are translucent and the carrots start to soften.
6. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it brown.
7. Add the ground beef, breaking it up with a spoon, and cook for 6–8 minutes until no pink remains.
8. Sprinkle in the dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to combine.
9. Mix in the tomato paste and cook for 1 minute to deepen the flavor.
10. Pour in the Guinness, scraping the bottom of the skillet to lift any browned bits.
11. Add the beef broth and Worcestershire sauce, bring to a simmer, and cook for 10–12 minutes until the liquid reduces by half.
12. Stir in the thawed peas and cook for 2 more minutes, then remove the skillet from the heat.
13. Drain the cooked potatoes well, then return them to the hot pot for 1 minute to evaporate excess moisture.
14. Mash the potatoes with the remaining 2 tbsp butter and warmed milk until smooth and creamy.
15. Season the mashed potatoes with salt and pepper to taste—I usually add another 1/4 tsp salt here.
16. Spread the mashed potatoes evenly over the beef mixture in the skillet, using a fork to create peaks that will brown nicely.
17. Bake for 20–25 minutes until the topping is golden and the filling is bubbly around the edges.
18. Let it rest for 5–10 minutes before serving to allow the filling to set.

Creamy mashed potatoes cradle a savory, Guinness-infused filling that’s hearty and deeply satisfying. The carrots and peas add just the right texture contrast, while the malty beer notes shine through without overpowering. Serve it with a simple green salad or crusty bread to soak up every last bit.

Guinness Mustard for Pretzels

Oh my gosh, you have to try this Guinness mustard—it’s the perfect tangy, slightly sweet dip for those soft pretzels you love. Once you make it, you’ll never go back to store-bought mustard again. It’s super easy to whip up and fills your kitchen with the most amazing aroma.

Ingredients

– 1 cup whole grain mustard (I like the coarse texture for that rustic feel)
– 1/2 cup Guinness beer (room temp works best for blending smoothly)
– 1/4 cup brown sugar (pack it lightly—I find dark brown adds a deeper flavor)
– 2 tbsp apple cider vinegar (this gives it that perfect zing)
– 1 tsp Worcestershire sauce (a little splash adds umami depth)
– 1/2 tsp garlic powder (skip fresh garlic here to avoid bitterness)
– 1/4 tsp smoked paprika (my secret for a hint of smokiness)

Instructions

1. Pour the whole grain mustard into a medium saucepan.
2. Add the Guinness beer and whisk until fully combined.
3. Stir in the brown sugar, making sure no lumps remain.
4. Mix in the apple cider vinegar and Worcestershire sauce.
5. Sprinkle in the garlic powder and smoked paprika, whisking to incorporate.
6. Heat the mixture over medium-low heat, stirring frequently with a wooden spoon to prevent scorching.
7. Bring to a gentle simmer—you’ll see small bubbles around the edges—and cook for 10 minutes exactly.
8. Remove from heat and let it cool completely in the pan, about 30 minutes, to thicken up.
9. Transfer the mustard to a clean jar or airtight container.

What a game-changer! This mustard is thick and speckled with whole grains, offering a bold, malty kick from the Guinness that pairs perfectly with warm pretzels. Try it as a spread on sandwiches or as a dip for roasted veggies—it’s so versatile you’ll want to keep a jar handy all the time.

Guinness Caramel Sauce for Desserts

Ready to take your desserts from good to unforgettable? This Guinness caramel sauce is about to become your new secret weapon. Rich, complex, and surprisingly easy, it’s the kind of drizzle that makes people ask for the recipe.

Ingredients

• 1 cup granulated sugar – I like to use plain white sugar here for the cleanest caramel flavor.
• 1/2 cup heavy cream, at room temperature – Cold cream can make the caramel seize, so I always take mine out about 30 minutes ahead.
• 1/2 cup Guinness beer – The dark, roasty notes are key; don’t substitute with a light beer.
• 4 tablespoons unsalted butter, cut into pieces – I find unsalted gives me better control over the final flavor.
• 1/2 teaspoon vanilla extract – A good quality vanilla makes all the difference here.
• 1/4 teaspoon fine sea salt – I prefer sea salt over table salt for its cleaner taste.

Instructions

1. Pour the granulated sugar into a heavy-bottomed saucepan over medium heat.
2. Cook the sugar without stirring for 5-7 minutes, until it melts completely and turns a deep amber color. Tip: Swirl the pan occasionally instead of stirring to ensure even melting.
3. Immediately remove the saucepan from the heat.
4. Carefully pour in the room temperature heavy cream while whisking constantly. The mixture will bubble vigorously.
5. Whisk continuously until the bubbling subsides and the caramel is smooth.
6. Add the pieces of unsalted butter to the saucepan.
7. Whisk the mixture until the butter is completely melted and incorporated.
8. Pour in the Guinness beer while continuing to whisk.
9. Return the saucepan to medium-low heat.
10. Cook the sauce for 3-4 minutes, whisking frequently, until it thickens slightly and becomes glossy. Tip: The sauce is ready when it coats the back of a spoon.
11. Remove the saucepan from the heat.
12. Stir in the vanilla extract and fine sea salt until fully combined.
13. Let the caramel sauce cool in the pan for 15 minutes before transferring to a jar. Tip: It will continue to thicken as it cools, so don’t worry if it seems thin at first.

Perfectly balanced between sweet and bitter, this sauce has a velvety texture that drapes beautifully over ice cream. The Guinness adds a malty depth that makes it sophisticated enough for fancy desserts but irresistible straight from the spoon. Try it warm over bread pudding or chilled as a dip for apple slices—it’s surprisingly versatile.

Guinness Battered Fish and Chips

Sometimes you just need that perfect pub-style comfort food at home, and this Guinness-battered fish hits all the right notes. You get that crisp, airy batter with a hint of malty richness that pairs so well with golden fries. It’s easier than you think to recreate this classic in your own kitchen.

Ingredients

– 1 ½ cups all-purpose flour (I like to sift mine for a lighter batter)
– 1 cup Guinness beer, chilled straight from the fridge for maximum fizz
– ½ cup cornstarch (this is my secret for extra crunch)
– 1 tsp baking powder
– 1 tsp salt, plus more for sprinkling
– 4 cod fillets, about 6 oz each (thawed if frozen—pat them super dry)
– 4 large russet potatoes, peeled and cut into ½-inch sticks (soak them in cold water to prevent browning)
– Vegetable oil for frying (I fill my pot about 3 inches deep)
– 1 lemon, cut into wedges for serving

Instructions

1. Heat vegetable oil in a large, heavy-bottomed pot to 350°F using a deep-fry thermometer.
2. Drain the potato sticks and pat them completely dry with paper towels.
3. Carefully lower one handful of potatoes into the hot oil and fry for 4 minutes until lightly golden but still soft.
4. Remove the potatoes with a slotted spoon and drain on a wire rack set over a baking sheet.
5. Repeat with remaining potatoes, working in batches to avoid overcrowding.
6. In a large bowl, whisk together 1 cup of the flour, cornstarch, baking powder, and 1 tsp salt.
7. Pour in the chilled Guinness and stir just until combined—lumps are okay, don’t overmix.
8. Place the remaining ½ cup flour on a separate plate and dredge each cod fillet to coat lightly.
9. Dip one floured fillet into the batter, letting excess drip back into the bowl.
10. Gently lower the battered fish into the hot oil and fry for 6–7 minutes until deep golden brown and crispy.
11. Remove the fish with a slotted spoon and drain on the wire rack next to the potatoes.
12. Repeat with remaining fillets, frying one or two at a time to maintain oil temperature.
13. Return all par-fried potatoes to the hot oil and fry for 3 more minutes until crisp and deeply golden.
14. Remove the chips, drain on the rack, and sprinkle immediately with salt.
15. Serve fish and chips right away with lemon wedges. The batter stays shatteringly crisp thanks to the beer, while the fish inside stays tender and flaky. I love stacking it all on newspaper for that authentic feel, with extra malt vinegar on the side.

Summary

Versatile and delicious, these 18 Guinness recipes prove stout is for more than just drinking! From cozy stews to decadent desserts, there’s something here for every stout lover. We’d love to hear which recipes become your favorites—drop us a comment below and share this roundup on Pinterest to spread the Guinness love!