Guinness Stew
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St. Patrick's Day 2004. This is really just a basic beef stew; the only difference is that where one might usually use stock or wine, Guinness is used. I would recommend going for the flavor complexity of bottled Guinness and save the draught Guinness in a can for drinking, but that's just my personal opinion.

2 1/2 lb (1.25 kg) beef chuck or round, cut in stew-sized pieces
1 medium yellow onion, quartered and sliced
2 ribs celery, sliced
2 medium carrots, peeled and sliced
2 cloves garlic, peeled and sliced
1-2 potatoes, peeled and cut into 1" dice
1 bottle Guinness Extra Stout or 12 oz Draught Guinness
butter 
olive oil
salt

Sprinkle salt over the meat. Preheat a dutch oven over medium high to high heat. Add some butter and brown the meat (in batches if necessary), then set aside. Add some more butter and oil and add the vegetables except for the potatoes. Cook until the onions are translucent (some may brown), then add the Guinness and deglaze the bottom of the pan. Return the meat to the pan, then bring to a simmer and turn down the heat to low. Cover and simmer for 1.5 to 2 hours, or until the meat is tender enough for your taste. Serve with crusty bread and more Guinness.

Variation:

Irish stew: Use lamb instead of beef, leave out the garlic, carrots and celery, and use water instead of Guinness. Double the amount of potato.

Regular beef stew: Substitute broth (beef or chicken) and, optionally, another beer or red wine for the Guinness.