Corned Beef, Cabbage, and Guinness Stew

All of your Saint Patrick’s Day goodness in one bowl!


Tender corned beef, perfectly cooked potatoes, carrots, and cabbage, all simmered in a rich braise of Guinness beer and beef stock…sign me up! My family has always loved my St. Patty’s day corned beef and cabbage dinner. It has never been my favorite but I make it every year for them. Since soups and stews are my jam, I decided to turn my recipe into a stew and in my humble opinion, it rocked. The family agreed…it was a big hit.


That’s “Big Red”…my giant Le Creuset. I Love cooking in this Dutch oven because I know that something delicious will come out of it every time. This stew was no exception. I pretty much just followed the same ingredient profile I use for my slow cooked corned beef recipe except I trimmed and cut the corned beef into pieces first. The Guinness is key to flavoring the stew, as well as good quality beef stock. My favorite is sold frozen or refrigerated at stores like Whole Foods or Gelson’s. You will want to add your carrots/potatoes/cabbage at the end of cooking, otherwise they will be mushy.


The flavor of this is pretty different from your typical beef stew because of the corned beef. It has that signature flavor that it gets from the pickling spices that it sits in. It cooks up so tender in this stew. You will not need to salt this until the end. Normally you would salt your meat when you brown it, but corned beef is already so salty, you skip it in the beginning and taste it at the end to see how much you need. It also depends on how salty your stock is. I added about a teaspoon which is not much at all considering the amount of stew. Just add it little by little until you think it is just right.

Corned Beef LR

This would be a great St. Patty’s day dinner…especially if you are serving a crowd. Turning the roast into stew stretches it a little further. This made dinner for the 4 of us (with seconds and thirds had by the hubs and my oldest boy) and I had 2 more servings left over. I have to say it is even better the next day so it would be great to make ahead! Serve it with some crusty bread or some Irish soda bread on the side. And some Guinness, of course!

Corned Beef Cabbage, and Guinness Stew

Makes 6-8 servings


    • 1 3 – 3 1/2 pound Corned Beef Brisket in pickling spices
    • 3 tbsp olive oil
    • 3 tbsp butter
    • 1 large or 2 small yellow onions, chopped
    • 2 celery stalks, chopped
    • 4 garlic cloves, minced
    • 1/4 cup all purpose flour
    • 1 bottle or can (1 pint 16 oz) Guinness Extra Stout
    • 1 quart of good quality beef broth)
    • 2 tbsp Worcestershire sauce
    • 1 tbsp brown sugar
    • 2 tbsp whole grain mustard
    • 2 bay leaves
    • 2 sprigs of thyme OR 1/2 tsp dried thyme
    • 4 medium carrots, cut into one inch chunks
    • 2 lbs of gold potatoes, peeled and cut into large chunks
    • 1/2 of a large head of cabbage (or a whole one if it is small) cut into 2 inch pieces
    • Salt and pepper
  • Plenty of fresh Italian parsley, chopped


Preheat your oven to 300 degrees.

Rinse the pickling spices off of your corned beef and pat dry with paper towels. Trim off any big pieces of fat from the roast and cut into large chunks about 1 1/2 to 2 inches. Season the meat with plenty of ground pepper but hold off using any salt at this point.

In a large dutch oven (like a Le Creuset) heat 1 tbsp olive oil and 1 tbsp of butter over medium heat until pan is good and hot. Add half (or a third if you have more than 3 lbs of meat) of the corned beef and brown on all sides. This should take about 5 minutes. Remove from pan and set aside, add another tablespoon of oil and butter and brown the rest of the meat. It is important to do this in batches or the pan will get over crowded and the meat will let off all of its juices and steam instead of brown. Once all the meat is browned and out of the pan, add the remaining oil and butter and sauté the onions and celery for about 5 minutes. Add the garlic and cook one more minute. Add the flour and stir well until all of the veggies are coated and it starts to brown a little. Add the beer and stock and mix well incorporating all of the flour and scraping up all of the brown bits from the bottom of the pan. Mix in the mustard, brown sugar, and Worcestershire sauce and add the meat back to the pan along with the thyme (throw in the whole stem and remove later if using fresh) and bay leaves. Bring to a simmer, cover, and put the pot in the oven for 90 minutes.

While the stew is in the oven, prep your carrots, potatoes, and cabbage. After 90 minutes check your meat to make sure it is tender. Leave it for another 30 minutes if it is still tough. Mine was very tender after 90 minutes. Transfer your pot to the stove and add the rest of your veggies. Bring back to a simmer, then cover and reduce the heat and simmer for about 30 more minutes or until all of the veggies are tender. Season with plenty of pepper and salt if needed. You won’t need much salt because the meat is so salty that it flavors the stew quite well. I added about a teaspoon at the end. Add the fresh parsley saving a little to garnish each bowl and serve with some good crusty bread or Irish soda bread!

One Comment

  1. Finn Lauterbach

    Wuz up peeplz. u should make asian meatloaf because its delicious. 👍

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