Timothy O'Toole's Pub Chicago
622 N. Fairbanks Court
(312) 642-0700

Timothy O'Toole's Pub Gurnee
5572 Grand Avenue
(847) 249-0800


For more information about the restaurant:


Irish Stew
Serves 6-8 people

3 lbs stew meat
3 oz olive oil
1.5 oz flour
1 tsp Cayenne pepper
salt and pepper to taste
4 garlic cloves
2 cups pearl onions
1 cup diced canned tomatoes
12 oz veal stock or water with beef soup base added
16 oz Guinness
3 cups carrots, diced
2 cups diced russet potatoes
6 sprigs of thyme
2 cups frozen or fresh peas

Place half of the oil in a large pot and heat until the oil moves quickly around the pan. Add the stew meat and brown on all sides. Add the seasonings, garlic and onions and cook until fragrant or the onions are slightly translucent. Add the flour and cook for one to two minutes stirring frequently to avoid burning the flour. Add the veal stock and with a wooden spoon scrape all of the fond (stuff stuck to the bottom of the pan) and simmer covered for 5 minutes. Add Guinness, carrots, diced russet potatoes and thyme and simmer (small bubbles, not a rolling boil) for two to three hours or until the meat is fork tender. (Place a fork into the meat and the meat should slowly fall off the fork without your help) Just before serving add the peas and simmer another 5 minutes.

Guinness Float
Serves 4 people

1 cup sugar
2 oz. Café Patron tequila (or other coffee flavored liqueur)
2 oz. espresso (or 6 oz coffee cooked down to 2 oz)
5 bottles (12 oz each) of Guinness
cappuccino gelato (or coffee ice cream)
whipped cream
chocolate shavings

To prepare Guinness Chocolate Sauce:
Combine the sugar, Café Patron, Espresso and one 12 oz bottle of Guinness in a pot and bring to a boil, reduce heat and simmer. Reduce the liquid by 1/4. Chill

To Build the Float:
Place 3 oz of the Guinness chocolate sauce into a large beer mug. Add three scoops of cappuccino gelato (or coffee ice cream). Pour one 12 oz bottle of Guinness over the ice cream and chocolate sauce. Top with fresh whip cream and chocolate shavings.