Corned Beef Stew

Why You’ll Love This Recipe

Corned Beef Stew is loved for its deep, comforting flavors and simple preparation. It combines the classic taste of corned beef with the warmth of root vegetables, creating a dish that’s both filling and nostalgic. Whether you use leftover corned beef or canned, this stew turns simple ingredients into a delicious, crowd-pleasing meal. It’s also easy to make ahead and tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Corned beef, cubed
• Potatoes, peeled and diced
• Carrots, sliced
• Onion, chopped
• Garlic, minced
• Beef or vegetable broth
• Tomato paste
• Olive oil or butter
• Bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. Heat olive oil or butter in a large pot over medium heat. Add onions and garlic, and sauté until softened and fragrant.
2. Stir in the tomato paste and cook for another minute to deepen the flavor.
3. Add the carrots and potatoes, mixing well to coat with the tomato and onion mixture.
4. Pour in the broth and add the bay leaf. Bring to a boil, then reduce heat to a simmer.
5. Simmer for about 20–25 minutes, or until the vegetables are tender.
6. Add the cubed corned beef and stir gently. Cook for another 10 minutes, allowing the flavors to blend.
7. Season with salt and pepper to taste.
8. Remove the bay leaf and serve hot, garnished with chopped parsley.

Servings and timing

This Corned Beef Stew serves 4–6 people.
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes

Variations

• Spicy Twist: Add chopped chili peppers or a pinch of cayenne for a kick.
• Creamy Version: Stir in a splash of cream or coconut milk before serving for a richer texture.
• Vegetable Boost: Include peas, green beans, or cabbage for extra color and nutrition.
• Guinness Stew: Replace part of the broth with a dark stout beer for a deeper, richer flavor.
• Slow Cooker Option: Combine all ingredients in a slow cooker and cook on low for 6–7 hours for an even more tender stew.

Storage/Reheating

Store leftover Corned Beef Stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat or microwave in short intervals, stirring occasionally. You can also freeze the stew for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

How can I make the stew thicker?

You can mash some of the potatoes directly in the pot or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken the broth.

Can I use canned corned beef?

Yes, canned corned beef works perfectly for this recipe. Just add it toward the end of cooking to avoid overcooking it.

What vegetables go well in corned beef stew?

Potatoes, carrots, and onions are classic, but you can also add celery, peas, or turnips.

Can I use leftover corned beef from another meal?

Absolutely! Leftover corned beef adds great flavor and texture to this stew.

What type of broth is best?

Beef broth gives the richest flavor, but vegetable broth can be used for a lighter version.

Can I make it in an Instant Pot?

Yes, cook on high pressure for 25 minutes, then do a quick release. Add corned beef after pressure cooking to keep it tender.

How long does corned beef stew last in the fridge?

It stays fresh for about 3 days in a sealed container.

Can I freeze corned beef stew?

Yes, it freezes very well. Just let it cool completely before transferring to freezer-safe containers.

What can I serve with corned beef stew?

Serve with crusty bread, dinner rolls, or steamed rice to soak up the flavorful broth.

How can I make it gluten-free?

Use gluten-free broth and check that your corned beef and tomato paste are labeled gluten-free.

Conclusion

Corned Beef Stew is a timeless, comforting dish that’s simple to prepare yet full of deep, hearty flavor. Whether you’re using fresh or canned corned beef, this stew brings warmth and satisfaction to any meal. Perfect for family dinners or cozy nights in, it’s a recipe you’ll want to make again and again.

Corned Beef Stew

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A hearty and flavorful Corned Beef Stew made with tender corned beef, potatoes, carrots, and a rich savory broth. Perfect for chilly evenings or a comforting family meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Irish
• Diet: Halal

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 cups cooked corned beef, cubed
• 4 cups beef broth
• 3 large potatoes, peeled and diced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1 bay leaf
• Salt to taste
• 2 tablespoons cornstarch (optional, for thickening)
• 2 tablespoons chopped parsley (for garnish)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and garlic; sauté until softened.
2. Add cubed corned beef and cook for 2–3 minutes, stirring occasionally.
3. Pour in the beef broth and bring to a gentle boil.
4. Add potatoes, carrots, celery, thyme, pepper, and bay leaf. Stir well and reduce heat to low.
5. Cover and simmer for 25–30 minutes, or until vegetables are tender.
6. If you prefer a thicker stew, mix cornstarch with 2 tablespoons of water and stir into the pot. Simmer for 5 more minutes until thickened.
7. Remove bay leaf, taste, and adjust seasoning with salt as needed.
8. Garnish with chopped parsley and serve hot.

Notes

• Use leftover corned beef for convenience and added flavor.
• Adjust the consistency by adding more broth or thickening with cornstarch.
• This stew tastes even better the next day as the flavors deepen.

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 380
• Sugar: 4g
• Sodium: 950mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 75mg