When it’s St. Patrick’s season, you need to celebrate with our Guinness and Corned Beef Irish Stew recipe. While we know that corned beef isn’t an authentic Irish food for St. Patrick’s Day celebrations, in America we celebrate our Irish heritage by making corned beef. Many people just throw a piece of corned beef brisket into a pot of water then add some potatoes and cabbage to the water and boil it. Let’s be clear: this is not the best way to cook corned beef. You lose lots of flavor and end up with a bland, tough meal that you have to suffer through. Don’t suffer through your meal, make something better.
The easiest way to make something better than boiled corned beef and cabbage is to follow our Guinness and Corned Beef Irish stew recipe. It’s simple to make in your slow cooker and turns out flawlessly. You can even tweak the vegetable mix a little bit to suit your tastes. To make this recipe super easy for you to make at home, we put together a kit full of all of the ingredients at Lake Geneva Country Meats each St. Patrick’s season. However, you don’t need to buy one of our kits to make this, it’s easy to pick up all the ingredients separately.
One of the things that makes this recipe more delicious than your standard boiled corned beef and cabbage is how we season the corned beef in this recipe. We suggest rubbing brown sugar on the top of your corned beef to help balance the saltiness in the corned beef. If you love salty corned beef, skip this step, but most people love the little balance that the brown sugar adds to the recipe. To get the corned beef flavor, the addition of our signature LGCM corned beef seasoning ball to the liquid infuses aromatics and spices into the gravy, meat, and vegetables. We keep the ball intact instead of slathering the spices over the meat to keep the flavor evenly distributed and balanced throughout the dish.
We love adding Guinness beer to this recipe. It adds a roasty flavor to the dish compared to only using beef broth. You can skip adding the Guinness – just add more beef broth – but the alcohol cooks off, and we think the flavor addition is excellent. Be sure to keep a little extra Guinness around for the cook to enjoy. It’s also the perfect beverage pairing to enjoy with the meal once it’s done cooking. Really, what could be better than Guinness and Corned Beef Irish Stew served with Guinness? We can’t think of anything.
We have step by step video instructions for you to watch to see how to make this recipe, including little tips and explanations from Nick. You can hit the play button to watch it on this page, or you can click here to watch on YouTube. If you’d like to learn more about how we make corned beef brisket, you can watch this video on YouTube. You’ll probably have some leftover corned beef after you’re done making this recipe, which is okay, because then you can make Corned Beef Hash!
How do you cook corned beef? Let us know your favorite methods and what you think of our Guinness and Corned Beef Irish Stew recipe in the comments below. We look forward to hearing from you. Happy St. Patrick’s Day – we’ll see you soon at Lake Geneva Country Meats!
- 3-5 lb LGCM Corned Beef (with spice ball)
- 32 oz Beef Broth
- 1 cup Brown Sugar
- 1 can Guinness
- 8 Red Potatoes (halved)
- 3 Carrot (quartered)
- 1 Yellow Onion (rough diced)
- 1 head Cabbage (quartered with hart taken out)
Add beef broth, Guinness, and onion to slow cooker. Rub the corned beef with brown sugar and place in a slow cooker. Put the spice ball in the liquid, place the cover on the slow cooker, and cook on low for 8 hours.
After 6 hours, add the potatoes, carrots, and cabbage to the slow cooker. Cover and continue cooking.
Once the vegetables are soft and the meat tender, removed the corned beef and cut into thin slices. Serve the sliced corn beef with the vegetables and gravy from the slow cooker. Enjoy!