Irish Corned Beef Stew

Make a hearty stew from your corned beef brisket, potatoes, parsnips, carrots, cabbage, and Irish stout for a different St. Patrick's Day main dish.

• Preparation Time: 30 mins
• Cooking Time: 2 hr 30 mins
• Total Time: 3 hr
• Calories: 440 Calories

Ingredients

• 1 (10.5 ounce) can beef broth
• 1 (12 fluid ounce) can or bottle Irish stout beer
• 1 head cabbage, cored and coarsely chopped
• 2 cups peeled and cubed parsnips
• 2 cups peeled and cubed carrots
• 1 extra large onion, cut into chunks
• 1.5 cups water
• 0.33333334326744 cup all-purpose flour
• 0.33333334326744 cup olive oil
• 0.25 cup distilled white vinegar
• 1.5 pounds red potatoes, peeled and cubed
• 1 (3 pound) corned beef brisket (with spice packet), excess fat trimmed and meat

Recipe Instructions

Step 1

Mix cabbage into the stew and simmer until tender, about 15 minutes. Stir in vinegar.

Step 2

Place flour into a large bowl; add corned beef cubes and toss to coat.

Step 3

Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add beef cubes and brown on all sides, about 10 minutes. Sprinkle spice packet over meat, then mix in potatoes, parsnips, carrots, and onion. Add water, stout beer, beef broth, and any unused flour; stir to combine. Bring to a boil.

Step 4

Reduce the heat to low and simmer until corned beef is very tender and the stew has thickened, 2 to 2 1/2 hours.