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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.

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)

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

Find it online: https://thefamilycooking.com/corned-beef-stew-3/