Corned Beef Stew

Why You’ll Love This Recipe

• Utilizes Leftover Corned Beef: A delicious way to repurpose corned beef leftovers.

• Hearty and Filling: Combines protein and vegetables for a balanced meal.

• Easy to Make: Simple ingredients and one-pot cooking.

• Flavorful Broth: Savory and well-seasoned, perfect for a comforting stew.

Ingredients

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

• 2 cups cooked corned beef, diced

• 4 cups beef broth

• 3 medium potatoes, peeled and diced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 cup cabbage, chopped

• 1 teaspoon dried thyme

• 1 bay leaf

• Salt and pepper to taste

• 2 tablespoons olive oil

Directions

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.

2. Add Broth and Potatoes: Pour in beef broth and add diced potatoes, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.

3. Add Corned Beef and Cabbage: Stir in corned beef and chopped cabbage. Simmer for another 10-15 minutes until potatoes and cabbage are tender.

4. Season: Remove bay leaf, then season with salt and pepper to taste.

5. Serve: Ladle stew into bowls and enjoy warm.

Servings and Timing

• Servings: 4-6

• Preparation Time: 10 minutes

• Cooking Time: 30-40 minutes

• Total Time: 40-50 minutes

Variations

• Add Beer: Substitute part of the broth with Irish stout for extra depth.

• Spice It Up: Add a pinch of crushed red pepper flakes or hot sauce.

• Slow Cooker: Combine all ingredients in a slow cooker and cook on low for 4-6 hours.

• Extra Vegetables: Add peas, parsnips, or turnips for variety.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: Freeze portions for up to 2 months.

• Reheating: Reheat on the stovetop or microwave until hot throughout.

FAQs

Can I use fresh corned beef?

Yes, but ensure it’s cooked fully before adding to the stew.

How do I prevent stew from becoming too salty?

Use low-sodium broth and taste before adding extra salt.

Can I add fresh herbs?

Yes, parsley or thyme added at the end brighten the flavors.

Is this stew gluten-free?

Yes, provided broth and seasonings are gluten-free.

Can I prepare this stew ahead of time?

Flavors improve when made a day ahead and reheated.

What sides go well with corned beef stew?

Serve with crusty bread or Irish soda bread.

Can I make this stew vegetarian?

Substitute corned beef with mushrooms and use vegetable broth.

How thick is the stew?

Broth is moderately thick; add flour or cornstarch slurry if desired.

Can I add potatoes earlier?

Yes, but be careful not to overcook them to avoid mushiness.

Is this recipe suitable for kids?

Yes, mild seasoning and hearty ingredients make it kid-friendly.

Conclusion

Corned Beef Stew is a flavorful, comforting, and easy-to-make meal that turns leftover corned beef into a satisfying dinner. With tender vegetables and a rich broth, it’s a classic dish that warms the soul and pleases the palate.

Corned Beef Stew

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Corned Beef Stew is a comforting and hearty dish perfect for using leftover corned beef or enjoying as a flavorful meal any time of the year. Packed with tender corned beef, potatoes, vegetables, and a savory broth, this stew delivers rich flavors and satisfying warmth.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30-40 minutes
• Total Time: 40-50 minutes
• Yield: 4-6 servings
• Category: Soup/Stew
• Method: Stovetop Simmering
• Cuisine: Irish
• Diet: Gluten Free

Ingredients

1. 2 cups cooked corned beef, diced
   
   4 cups beef broth
   
   3 medium potatoes, peeled and diced
   
   2 carrots, sliced
   
   2 celery stalks, sliced
   
   1 onion, chopped
   
   2 cloves garlic, minced
   
   1 cup cabbage, chopped
   
   1 teaspoon dried thyme
   
   1 bay leaf
   
   Salt and pepper to taste
   
   2 tablespoons olive oil

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Instructions

Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.

1. Add Broth and Potatoes: Pour in beef broth and add diced potatoes, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
2. Add Corned Beef and Cabbage: Stir in corned beef and chopped cabbage. Simmer for another 10-15 minutes until potatoes and cabbage are tender.
3. Season: Remove bay leaf, then season with salt and pepper to taste.
4. Serve: Ladle stew into bowls and enjoy warm.

Notes

• Add crushed red pepper flakes or hot sauce for spice.
• Use a slow cooker for convenience, cooking on low for 4-6 hours.
• Add peas, parsnips, or turnips for extra vegetables.

Nutrition

• Serving Size: 1.5 cups
• Calories: 280
• Sugar: 5g
• Sodium: 750mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 60mg