Description
This Slow Cooker Guinness Beef Stew features tender corned beef brisket and a medley of fresh vegetables simmered in rich Guinness beer and beef stock. Infused with aromatic herbs and pickling spices, this hearty stew is perfect for a comforting meal and is especially fitting for St. Patrick’s Day celebrations.
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, comes with corned beef)
- 6 tablespoons all-purpose flour
- 1 tablespoon minced parsley (for garnish)
Instructions
- Prepare Corned Beef: Trim the excess fat from the surface of the beef, leaving a thin layer for flavor. Cut the brisket into 1-inch cubes to yield about 3 cups. Season the beef cubes evenly with kosher salt and black pepper.
- Sear the Meat: Heat 3 tablespoons of olive oil in a large frying pan over medium-high heat. When the oil is hot, add the beef cubes in a single layer and brown them for about 2 minutes per side, totaling roughly 8 minutes. Work in batches if necessary to avoid overcrowding. Once browned, transfer the seared 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 to ensure even cooking. The onions should become tender and fragrant. Transfer this mixture to the slow cooker with the beef.
- Add Beer and Vegetables: Add the quartered potatoes, carrots, butternut squash cubes, beef stock, Guinness beer, dark brown sugar, chopped thyme, and pickling spices (if using) to the slow cooker. Stir all ingredients well to combine flavors.
- Cook: Cover the slow cooker and cook the stew on high heat for 3 to 4 hours or on low heat for 6 to 7 hours. The vegetables, especially the potatoes, should be fork-tender when done.
- Thicken the Sauce: In a medium bowl, mix 6 tablespoons of all-purpose flour with ¾ cup of the hot stew liquid, whisking until smooth to create a slurry. Pour this mixture back into the slow cooker and stir thoroughly. Add the corn kernels, cover again, and continue cooking on high for an additional 30 minutes to thicken the stew.
- Serve: Ladle the hearty stew into individual bowls and garnish each serving with a sprinkle of minced parsley. Serve hot for a satisfying meal.
Notes
- This stew is hearty and features tender corned beef simmered with root vegetables and the distinct flavors of Guinness beer and spices, making it an ideal dish for St. Patrick’s Day or any cozy dinner.
- If your slow cooker runs hot, consider checking the stew earlier to avoid overcooking the vegetables.
- Pickling spices are optional but add an authentic flavor note typical of corned beef dishes.
- If you prefer a thicker stew, you can increase the flour slurry by an additional tablespoon, adjusting liquid quantities accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 491 kcal
- 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
