“A delightful hearty corned beef stew; complex flavors from the corned beef spice packet and addition of vinegar. It makes a wonderful leftover.” - by BobBlum
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Place flour into a large bowl; toss corned beef cubes in flour to coat.
- 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.
- 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.
- Reduce heat to low and simmer until corned beef is very tender and the stew has thickened, 2 to 2 1/2 hours.
- Mix cabbage into the stew and simmer until tender, about 15 minutes. Stir in vinegar.
Nutrition
Amount Per Serving (8 total)
- Calories
- 458 cal
- 23%
- Fat
- 23.8 g
- 37%
- Carbs
- 41 g
- 13%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This 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. I us..." See moreed raw apple cider vinegar instead of white vinegar, regular beer, no parsnips and added peas at the end. Absolutely loved it, had a reminisce flavor of sauerkraut which goes hand-in-hand with corned beef."
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