Description
A hearty and flavorful Slow Cooker Guinness Beef Stew featuring tender corned beef brisket, root vegetables, and a rich sauce infused with Guinness beer and aromatic spices. Perfect for a comforting meal, especially on St. Patrick’s Day.
Ingredients
Scale
Beef and Seasoning
- 2 pounds corned beef brisket
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup olive oil (divided)
Vegetables and Aromatics
- 2 cups yellow onion (½” dice)
- 2 cloves garlic (thinly sliced)
- 2 tablespoons tomato paste
- 3 cups baby red potatoes (quartered, 1” pieces)
- 2 cups carrots (1” pieces)
- 2 cups butternut squash (1” cubes)
- ½ cup corn kernels (fresh or canned)
Liquids and Flavorings
- 3 cups unsalted beef stock
- 1 ½ cups Guinness Draught beer
- 1 tablespoon dark brown sugar
- 1 teaspoon chopped thyme (or ½ teaspoon dried)
- 1 packet pickling spices (optional, from corned beef packaging)
Thickening and Garnish
- 6 tablespoons all-purpose flour
- 1 tablespoon minced parsley (for garnish)
Instructions
- Prepare Corned Beef: Trim excess fat off the surface of the corned beef brisket, leaving a thin layer. Cut the meat into 1-inch cubes, about 3 cups worth, then season with kosher salt and black pepper evenly.
- Sear the Meat: Heat 3 tablespoons of olive oil in a large frying pan over medium-high heat. When hot, brown the meat pieces for about 2 minutes on each side, totaling approximately 8 minutes. Work in batches if necessary to keep meat pieces in a single layer. After searing, transfer the browned meat to a 6-quart slow cooker.
- Microwave the Aromatics: In a microwave-safe dish, combine the diced onions, sliced garlic, tomato paste, and 1 tablespoon of olive oil. Microwave on high for 5 minutes, stirring every 2 minutes, until the onions become tender. Then transfer this mixture to the slow cooker with the meat.
- Add the Beer and Vegetables: Add the quartered baby red potatoes, sliced carrots, cubed butternut squash, beef stock, Guinness beer, dark brown sugar, chopped thyme, and the packet of pickling spices (if using) into the slow cooker. Stir all ingredients to combine evenly.
- Cook: Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 7 hours, until the potatoes and vegetables are fork-tender and the meat is cooked through.
- Thicken the Sauce: In a medium bowl, whisk together the 6 tablespoons of all-purpose flour with ¾ cup of hot stew liquid taken from the slow cooker until smooth. Pour this mixture back into the slow cooker and stir well. Add the corn kernels, cover, and cook on high for an additional 30 minutes to thicken the stew.
- Serve: Ladle the stew into bowls and garnish with the minced fresh parsley just before serving for a fresh, herbal touch.
Notes
- This stew is a comforting and satisfying meal, rich with the flavors of Guinness beer, tender corned beef, and a medley of root vegetables.
- For best results, use a lean corned beef brisket with the pickling spices packet included.
- The microwave step softens the aromatics quickly but can be adjusted to stovetop sautéing if preferred.
- Leftovers taste even better the next day as the flavors meld overnight.
- Perfect recipe for celebrating St. Patrick’s Day or for a cozy, cold-weather meal.
Nutrition
- Serving Size: 1 serving
- Calories: 491
- Sugar: 10 g
- Sodium: 1509 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 94 mg
