Step 1

Season corned beef with ½ teaspoon salt and ¼ teaspoon pepper.

Step 2

Heat 3 tablespoons olive oil in a large pan over medium-high heat.

Step 3

Cook corned beef cubes and brown on all sides, about 2 minutes each side, 8 minutes total. Work in batches if needed, keeping the meat in a single layer in the pan.

Step 4

Transfer to slow cooker.

Step 5

In a medium-sized microwave dish, add onions, garlic, tomato paste and 1 tablespoon olive oil, stir to combine.

Step 6

Microwave for 5 minutes, stopping and stirring every two minutes. Onions should be tender.

Step 7

Transfer to slow cooker.

Step 8

Add the potatoes, carrot and butternut squash to the slow cooker.

Step 9

Add beef stock, Guinness beer, brown sugar, thyme and pickling spices in the slow cooker. Stir to combine.

Step 10

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

Step 11

In a medium-sized bowl combine 6 tablespoons flour with ¾ cups of the hot stew liquid, whisk to combine.

Step 12

Pour into slow cooker, stir to combine.

Step 13

Add the corn kernels.

Step 14

Cover and cook on high for 30 minutes. Stew liquid should thicken slightly. Stir and taste liquid, season with more salt and pepper as desired.