Stout and Ice Cream Float

This recipe is courtesy of Martha Stewart.com

Martha Stewart Living, March 2008

This Saint Patrick's Day, enjoy a cocktail version of a root beer float: vanilla ice cream topped with Irish stout. With the ice cream sweetening the rich beer, the float is as much a dessert as it is a drink. Scoop ice cream into a pint glass, and pour in enough stout to fill it. One pint of ice cream and one 12-ounce bottle of beer will yield 2 servings.

Irish Beef and Stout Stew

This recipe is courtesy of Martha Stewart.com

This comforting stew is made festive by a pop of green -- and a generous glug of stout. Make a double batch and freeze for a rainy spring day.

Ingredients

• 4 pounds beef chuck, cut into 1 1/2-inch cubes
• 1/4 cup all-purpose flour
• 2 cans (6 ounces each) tomato paste
• 2 1/2 pounds new potatoes, scrubbed 2 medium onions, cut into 1-inch pieces
• 2 cans (14 1/2 ounces each) reduced-sodium beef broth
• 1 can (14.9 ounces) Irish stout beer
• 10 garlic cloves, sliced
• Coarse salt and ground pepper
• 2 boxes (10 ounces each) frozen baby peas, thawed

Directions

Preheat oven to 350. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.

Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.