Raleys Irish Corned Beef Stew

5
BobBlum 1

"A delightful hearty corned beef stew; complex flavors from the corned beef spice packet and addition of vinegar. It makes a wonderful leftover."

Ingredients

2 h 40 m {{adjustedServings}} servings 440 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 39.5g
  • 13%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1027 mg
  • 41%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Place flour into a large bowl; toss corned beef cubes in flour to coat.
  2. Heat olive oil in a large heavy pot or Dutch oven over medium heat and brown corned beef cubes on all sides, about 10 minutes.
  3. Sprinkle 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.
  4. Reduce heat to low and simmer until corned beef is very tender and the stew has thickened, 2 to 2 1/2 hours.
  5. Mix cabbage into the stew and simmer until tender, about 15 minutes. Stir in vinegar.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

5
  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I haven't tried this as of yet, but I know it will be wonderful I can smell it cooking already. Thanks for the recipe..

Stew is always a 'whatever I have' mosh pot in my kitchen. With that said I am rating this with a few substitutes but really do not think it changes the outcome except for minor personal tastes...

Wonderful recipe! It was a huge hit. I added 6 garlic cloves, 1 TBS pickling spice & homemade beef broth.