SEARCH
More 1 Photos

Raleys Irish Corned Beef Stew Recipe

Recipe by: BobBlum

"A delightful hearty corned beef stew; complex flavors from the corned beef spice packet and addition of vinegar. It makes a wonderful leftover."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook2 h 10 m
  • Ready In2 h 40 m
  • 1Place flour into a large bowl; toss corned beef cubes in flour to coat.
  • 2Heat olive oil in a large heavy pot or Dutch oven over medium heat and brown corned beef cubes on all sides, about 10 minutes.
  • 3Sprinkle the spice packet from the corned beef over the meat; mix in potatoes, parsnips, carrots, onion, water, stout beer, beef broth, and any unused flour; stir to combine. Bring to a boil.
  • 4Reduce heat to low and simmer until corned beef is very tender and the stew has thickened, 2 to 2 1/2 hours.
  • 5Mix cabbage into the stew and simmer until tender, about 15 minutes. Stir in vinegar.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 440 cals
  • 1/3 cup all-purpose flour
  • 1 (3 pound) corned beef brisket (with spice packet), excess fat trimmed and meat cut into 1-inch cubes
  • 1/3 cup olive oil
  • 1 1/2 pounds red potatoes, peeled and cubed
  • 2 cups peeled and cubed parsnips
  • 2 cups peeled and cubed carrots
  • 1 extra large onion, cut into chunks
  • 1 1/2 cups water
  • 1 (12 fluid ounce) can or bottle Irish stout beer
  • 1 (10.5 ounce) can beef broth
  • 1 head cabbage, cored and coarsely chopped
  • 1/4 cup distilled white vinegar
Nutrition

Amount per serving ( 5 total)

  • Calories:
    440
    22%
  • Fat:
    23.8
    37%
  • Carbs:
    39.5
    13%
  • Protein:
    19.2
    38%
  • Cholesterol:
    73
    24%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like