Slow Cooker Guinness Beef Stew
Yield: 6 servings
Calories: 491kcal
A hearty beef stew with tender pieces of corned beef and root vegetables infused with beer and spices, perfect for St. Patrick's Day!
Ingredients
- 2 pounds (908 g) corned beef brisket
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon black pepper
- ¼ cup (60 ml) olive oil, divided
- 2 cups (250 g) yellow onion, ½” dice
- 2 cloves garlic, thinly sliced
- 2 tablespoons (60 ml) tomato paste
- 3 cups baby red potatoes, quartered, 1” pieces
- 2 cups (280 g) carrots, 1” pieces
- 2 cups (256 g) butternut squash, 1” cubes
- 3 cups (720 ml) unsalted beef stock
- 1 ½ cups (180 ml) beer Guinness Draught
- 1 tablespoon (12 g) dark brown sugar
- 1 teaspoon chopped thyme, or ½ teaspoon dried
- 1 packet pickling spices, comes with corned beef, optional
- 6 tablespoons (53 g) all-purpose flour
- ½ cup (81 g) corn kernels, fresh or canned
- 1 tablespoon minced parsley
Instructions
- Prepare Corned Beef - Trim the excess fat off the surface of the beef, leaving a thin layer. Cut into 1-inch cubes, about 3 cups—season with salt and pepper.
- Sear the Meat - In a large frying pan, heat 3 tablespoons of olive oil over medium-high heat. Once hot, brown the meat for about 2 minutes on each side, 8 minutes total. If needed, work in batches, keeping the pieces in a single layer. Transfer to a 6-quart slow cooker.
- Microwave the Aromatics - In a microwave-safe dish, combine the onions, garlic, tomato paste, and 1 tablespoon olive oil. Microwave on high for 5 minutes, stopping and stirring every 2 minutes. The onions should be tender. Transfer to the slow cooker.
- Add the beer and vegetables - Add the potatoes, carrot, butternut squash, beef stock, Guinness beer, brown sugar, thyme, and pickling spices (if using) to the slow cooker. Stir to combine.
- Cook - Cover and cook for 3 to 4 hours on high or 6 to 7 hours on low. The potatoes should be fork-tender.
- Thicken the Sauce - In a medium bowl, combine flour with ¾ cup of the hot stew liquid and whisk to combine. Pour the mixture back into the slow cooker and stir. Add the corn kernels—cover and cook on high for 30 minutes.
- Serve - Pour the stew into bowls and garnish with parsley right before serving.
Notes
- Make it Gluten-Free: Use equal amounts of cassava flour instead of the all-purpose flour. For cornstarch, mix 3 tablespoons cornstarch with 6 tablespoons of water. Use a gluten-free beer.
- Storing: Cool completely, then cover and store inside the refrigerator for up to 5 days or freezer for 1 month.
- Reheating: Cover and reheat individual portions in a microwave-safe bowl on high in 30-second increments until hot. Alternatively, simmer on the stovetop until hot.
Nutrition
Calories: 491kcal | Carbohydrates: 45g | Protein: 26g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 94mg | Sodium: 1509mg | Potassium: 870mg | Fiber: 6g | Sugar: 10g | Vitamin A: 10600IU | Vitamin C: 52.8mg | Calcium: 50mg | Iron: 2mg
Recipe Link