Corned Beef Stew

Why You’ll Love This Recipe

• A great way to use leftover corned beef
• Comforting and satisfying with classic stew ingredients
• One-pot simplicity—easy prep and cleanup
• Perfect for St. Patrick’s Day or any time of year
• Naturally gluten-free
• Customizable with your favorite vegetables
• Full of deep, savory flavor
• Freezer-friendly and great for meal prep
• Ready in under an hour with cooked beef
• Feeds a crowd or makes plenty of leftovers

Ingredients

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

• Cooked corned beef, chopped or shredded
• Olive oil or butter
• Yellow onion, diced
• Garlic cloves, minced
• Carrots, peeled and chopped
• Celery stalks, chopped
• Potatoes, peeled and cubed
• Cabbage, chopped (optional)
• Tomato paste (optional, for richness)
• Beef broth
• Bay leaves
• Dried thyme
• Black pepper (salt optional—corned beef is already salty)
• Fresh parsley (for garnish)

Directions

1. Sauté aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté for 5–7 minutes until vegetables begin to soften.
2. Add garlic and tomato paste: Stir in garlic and cook for 1 minute. If using tomato paste, stir it in and cook for another 1–2 minutes to deepen flavor.
3. Add potatoes and broth: Add potatoes, bay leaves, thyme, black pepper, and enough beef broth to cover the vegetables. Bring to a boil, then reduce to a simmer.
4. Simmer: Cover and simmer for about 20 minutes, or until potatoes are fork-tender.
5. Add corned beef and cabbage: Stir in chopped or shredded corned beef and cabbage (if using). Simmer uncovered for another 10–15 minutes until the cabbage is wilted and the stew is heated through.
6. Adjust seasoning: Taste and adjust pepper or add more broth if needed.
7. Serve: Remove bay leaves, garnish with fresh parsley, and serve hot with crusty bread or soda bread.

Servings and timing

Servings: 6 to 8
Prep time: 15 minutes
Cook time: 40 to 50 minutes
Total time: About 1 hour

Variations

• Use canned corned beef: Quick and convenient—just reduce added salt and stir it in during the last 10 minutes.
• Spicy version: Add a pinch of cayenne pepper or diced chili for a kick.
• Add barley: Stir in pearled barley for extra texture and heartiness.
• No cabbage? Use kale, spinach, or green beans instead.
• Irish-style: Add a splash of Guinness for depth and richness.
• Thicker stew: Mash some of the potatoes or add a cornstarch slurry for a thicker consistency.
• Vegetable-heavy: Load up with leeks, parsnips, or rutabaga for more variety.
• Slow cooker version: Sauté aromatics first, then add all ingredients to the slow cooker and cook on low for 6–7 hours.
• Dairy touch: Stir in a splash of cream at the end for a richer stew.
• Broth alternative: Use vegetable broth for a slightly lighter taste.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, let the stew cool completely and store in freezer-safe containers for up to 3 months.
Reheat gently on the stovetop over medium heat or in the microwave, adding a splash of broth or water if needed.

FAQs

Can I use canned corned beef for this stew?

Yes, it works well. Add it toward the end of cooking so it holds its texture.

Do I need to pre-cook the corned beef?

This recipe is perfect for using pre-cooked or leftover corned beef. If starting with raw corned beef, cook it first according to package directions.

Can I make this in a slow cooker?

Yes. Add all ingredients to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours.

Is this stew gluten-free?

Yes, as long as your broth and corned beef are gluten-free. Always check labels.

What kind of potatoes work best?

Yukon Gold or red potatoes hold their shape well. Russets can be used but may break down more.

Can I freeze corned beef stew?

Absolutely. Cool it completely and freeze in portions for up to 3 months.

What sides go well with corned beef stew?

Crusty bread, Irish soda bread, or a green salad are great accompaniments.

How do I thicken the stew?

Mash a few of the potatoes or use a cornstarch slurry mixed with water.

Is cabbage necessary?

No, but it adds a classic touch. You can substitute with other greens or skip it altogether.

Can I make this stew ahead of time?

Yes, and it tastes even better the next day after the flavors have melded.

Conclusion

Corned Beef Stew is a hearty, satisfying meal that brings comforting flavors to your table with simple ingredients and easy steps. Whether you’re using leftovers or starting fresh, this stew is a delicious way to make the most of corned beef. With tender vegetables and bold, savory broth, it’s a cozy one-pot dish you’ll come back to again and again.

Corned Beef Stew

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Corned Beef Stew is a hearty, one-pot comfort food made with tender corned beef, potatoes, and vegetables simmered in a savory broth. It’s perfect for using leftover corned beef and makes a satisfying meal for cold weather or St. Patrick’s Day.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 to 50 minutes
• Total Time: 1 hour
• Yield: 6 to 8 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Irish
• Diet: Gluten Free

Ingredients

• 3 cups cooked corned beef, chopped or shredded
• 2 tbsp olive oil or butter
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 medium potatoes, peeled and cubed
• 2 cups cabbage, chopped (optional)
• 1 tbsp tomato paste (optional)
• 5 cups beef broth
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp black pepper (add salt to taste, if needed)
• 2 tbsp fresh parsley, chopped (for garnish)

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Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté for 5–7 minutes until vegetables begin to soften.
2. Stir in garlic and cook for 1 minute. Add tomato paste (if using) and cook for another 1–2 minutes.
3. Add potatoes, bay leaves, thyme, black pepper, and enough beef broth to cover the vegetables. Bring to a boil, then reduce heat to a simmer.
4. Cover and simmer for 20 minutes, or until potatoes are fork-tender.
5. Stir in the chopped or shredded corned beef and cabbage (if using). Simmer uncovered for 10–15 minutes until the cabbage is wilted and the stew is heated through.
6. Taste and adjust seasoning as needed. Remove bay leaves.
7. Garnish with fresh parsley and serve hot with crusty bread or soda bread.

Notes

• Canned corned beef can be used—add it in the last 10 minutes.
• Add a pinch of cayenne for a spicy kick.
• Use Yukon Gold or red potatoes for best texture.
• Add barley for extra heartiness, or mash some potatoes for a thicker stew.
• Great with a splash of Guinness or cream for variation.

Nutrition

• Serving Size: 1.5 cups
• Calories: 390
• Sugar: 5g
• Sodium: 970mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 24g
• Cholesterol: 70mg