Best 3 Carrots In Guinness Recipes

**Carrots in Guinness: A Unique and Flavorful Vegetarian Dish**

Carrots in Guinness is a unique and flavorful vegetarian dish that is sure to impress your taste buds. This hearty and comforting dish is perfect for a cold winter day or a special occasion. The combination of Guinness, carrots, and herbs creates a rich and savory sauce that pairs perfectly with tender carrots. In this article, we'll share two delicious recipes for Carrots in Guinness: a classic stovetop version and an easy slow cooker version. Both recipes are simple to make and packed with flavor. So gather your ingredients and let's get cooking!

Let's cook with our recipes!

GUINNESS CARROTS

Guinness Carrots image

Make and share this Guinness Carrots recipe from Food.com.

Provided by Millereg

Categories Grains

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

4 large carrots
1 tablespoon unsalted butter
8 fluid ounces Guinness stout
1/4 teaspoon salt
1 teaspoon sugar

Steps:

Peel and slice carrots into long, thin slices.
Melt butter in medium-size frying pan; add beer and carrots.
Cook slowly until tender, stirring frequently.
Stir in salt and sugar.
Cook for another 2 minutes and serve hot.

GUINNESS CORNED BEEF AND CABBAGE

Guinness Corned Beef and Cabbage image

Passed down through generations, this robust corned beef and cabbage recipe is requested often in our house. The Irish stout adds excellent richness to the corned beef. Just throw the ingredients together in the slow cooker and let them simmer until delicious! -Karin Brodbeck, Red Hook, New York

Provided by Taste of Home

Categories Dinner

Time 8h20m

Yield 9 servings.

Number Of Ingredients 11

Ingredients

2 pounds red potatoes, quartered
1 pound carrots, cut into 3-inch pieces
2 celery ribs, cut into 3-inch pieces
1 small onion, quartered
1 corned beef brisket with spice packet (3 to 3-1/2 pounds)
8 whole cloves
6 whole peppercorns
1 bay leaf
1 bottle (12 ounces) Guinness stout or reduced-sodium beef broth
1/2 small head cabbage, thinly sliced
Prepared horseradish

Steps:

In a 6-qt. slow cooker, combine potatoes, carrots, celery and onion. Add corned beef (discard spice packet or save for another use)., Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place in slow cooker. Pour stout over top., Cook, covered, on low 8-10 hours or until meat and vegetables are tender, adding cabbage during the last hour of cooking. Discard spice bag., Cut beef diagonally across the grain into thin slices. Serve beef with vegetables and horseradish.

Nutrition Facts : Calories 374 calories, Fat 20 g fat (7 g saturated fat), Cholesterol 104 mg cholesterol, Sodium 1256 mg sodium, Carbohydrate 25 g carbohydrate (5 g sugars, Fiber 4 g fiber), Protein 22 g protein.

BEEF & STOUT STEW WITH CARROTS

Beef & stout stew with carrots image

Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort in a pot

Provided by Barney Desmazery

Categories Dinner, Main course

Time 3h30m

Number Of Ingredients 11

Ingredients

2 tbsp vegetable oil
1kg stewing beef, cut into large chunks
1 onion, roughly chopped
10 carrots, cut into large chunks
2 tbsp plain flour
500ml can Guinness
1 beef stock cube
pinch of sugar
3 bay leaves
big thyme sprig
Creamy parsnip mash, to serve (see recipe below)

Steps:

Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.
Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months - defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.

Nutrition Facts : Calories 562 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 58 grams protein, Sodium 1.5 milligram of sodium

Tips:

Choose the right carrots. Baby carrots or small, tender carrots are best for this recipe, as they will cook quickly and evenly.
Peel and trim the carrots. Be sure to peel and trim the carrots before cooking, as this will help them cook more evenly and prevent them from becoming bitter.
Use a heavy-bottomed pot. A heavy-bottomed pot will help to distribute the heat evenly and prevent the carrots from scorching.
Don't overcrowd the pot. Be sure to leave enough space in the pot for the carrots to cook evenly. If the pot is too crowded, the carrots will steam instead of roast.
Roast the carrots at a high temperature. Roasting the carrots at a high temperature will help to caramelize the sugars in the carrots and give them a delicious golden brown color.
Stir the carrots occasionally. Be sure to stir the carrots occasionally while they are roasting to ensure that they cook evenly.
Season the carrots to taste. Once the carrots are cooked, season them to taste with salt, pepper, and any other desired seasonings.

Conclusion:

Carrots in Guinness is a delicious and easy-to-make side dish that is perfect for any occasion. The carrots are tender and flavorful, and the Guinness adds a unique and slightly sweet flavor. This dish is sure to be a hit with everyone who tries it.