Raleys Irish Corned Beef Stew

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

• Preparation Time: 30 mins
• Cooking Time: 2 hr 10 mins
• Total Time: 2 hr 40 mins
• 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 (3 pound) corned beef brisket (with spice packet), excess fat trimmed and meat
• 1.5 pounds red potatoes, peeled and cubed

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 5

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