corned beef stew recipe

Written ByJenny Smyth Posted on
corned beef stew recipe
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The Best corned beef stew recipe

I’ve been making corned beef stew for my family for years, and it’s always a hit. This hearty, comforting dish has become a staple in our household, and I’m excited to share the recipe with you.

Corned beef stew originated in Ireland, where it was made with tougher cuts of beef that were preserved in salt. The resulting stew was rich, flavorful, and easy to prepare.

I love this recipe because it’s incredibly easy to make and can be prepared in advance, making it perfect for busy weeknights or special occasions. My kids love it because it’s a fun twist on traditional beef stew, and the addition of potatoes and carrots makes it feel like a real meal.

I’ve also found that this recipe is great for meal prep, as the leftovers can be stored in the fridge or freezer for later use. The key to making a great corned beef stew is to use high-quality ingredients, especially the corned beef itself.

Look for a brand that’s low in sodium and made with natural ingredients. I like to use a combination of beef broth and red wine to give the stew its signature flavor.

The result is a delicious, comforting meal that’s perfect for any occasion.

Hearty Corned Beef Stew

Hearty Corned Beef Stew

4.6 from 1729 votes

This corned beef stew is a comforting one-pot meal with tender chunks of corned beef, potatoes, carrots, and cabbage simmered in a savory broth. The flavors meld together beautifully as the meat becomes fork-tender and the vegetables soak up the rich, salty liquid.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Stew

2 pounds corned beef brisket, trimmed of excess fat
1 tablespoon vegetable oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 cups water
1 teaspoon dried thyme
1/2 teaspoon black pepper
4 large carrots, peeled and cut into 1-inch chunks
4 medium potatoes, peeled and cut into 1-inch cubes
1/2 head green cabbage, cored and cut into wedges
2 tablespoons chopped fresh parsley for garnish

👨‍🍳Directions

1Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering.
2Add the corned beef brisket and sear for 4 to 5 minutes per side until deeply browned, which builds a rich flavor base.
3Remove the brisket and set aside.
4Reduce heat to medium, add the chopped onion, and cook for 3 to 4 minutes until softened and translucent.
5Stir in the minced garlic and cook for 30 seconds until fragrant.
6Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot with a wooden spoon.
7Return the brisket to the pot, add the dried thyme and black pepper, and bring the liquid to a boil.
8Reduce the heat to low, cover the pot, and let the stew simmer gently for 2 hours.
9The brisket should be fork-tender and easily pierced when done.
10Carefully remove the brisket to a cutting board and let it rest for 10 minutes.
11Meanwhile, add the carrots and potatoes to the pot, increase heat to medium, and bring back to a simmer.
12Cook for 15 minutes until the vegetables are just tender when pierced with a fork.
13Add the cabbage wedges to the pot, nestling them into the liquid.
14Cover and cook for an additional 10 to 12 minutes until the cabbage is tender but still bright green.
15Slice the rested corned beef against the grain into bite-sized pieces.
16Return the sliced meat to the pot and stir gently to combine.
17Taste and adjust seasoning if needed, then ladle the stew into bowls and garnish with fresh parsley.

🔧Equipment

Large Dutch oven or heavy pot with lid
Chef’s knife
Cutting board
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 80mg🧂Sodium: 1200mg🌾Total Carbs: 40g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 30g

📝Notes

For a thicker stew, mash a few potato cubes against the side of the pot before adding the cabbage. Leftovers can be refrigerated for up to 3 days and taste even better the next day.

Watch Video Of How Hearty Corned Beef Stew Works

This corned beef stew recipe has been a favorite in our household for years, and I’m sure it will become one in yours too!

The best part about this recipe is that it’s so easy to make ahead of time and reheat when needed – perfect for busy families like mine.

Just store any leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

❓ Frequently Asked Questions About Hearty Corned Beef Stew

1. What is corned beef?

Corned beef is a type of cured beef that’s been preserved in salt or other seasonings. It’s typically made from tougher cuts of beef that are then boiled or steamed to remove excess moisture.

2. Can I use any type of potatoes?

Yes, you can use any type of potato you like in this recipe. I prefer to use Russet or Idaho potatoes because they hold their shape well and add a nice texture to the stew.

3. How do I store leftover corned beef stew?

You can store leftover corned beef stew in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

4. Can I make this recipe without potatoes?

No, I would not recommend making this recipe without potatoes as they add a nice texture and flavor to the stew.

5. Can I substitute the red wine with another type of alcohol?

No, you cannot substitute the red wine with another type of alcohol as it plays an important role in giving the stew its signature flavor.

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