Slow Cooker Guinness Beef Stew - Jessica Gavin

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

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.

Step 2

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 in the pan. Transfer to a 6-quart slow cooker.

Step 3

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.

Step 4

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.

Step 5

Cook - Cover and cook for 3 to 4 hours on high or 6 to 7 hours on low. The potatoes should be fork-tender.

Step 6

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.

Step 7

Serve - Pour the stew into bowls and garnish with parsley right before serving.