Description
A delightful hearty corned beef stew; complex flavors from the corned beef spice packet and addition of vinegar. It makes a wonderful leftover.
Ingredients
- ⅓ cup all-purpose flour
- 1 (3 pound) corned beef brisket (with spice packet), excess fat trimmed and meat cut into 1-inch cubes
- ⅓ cup olive oil
- 1 ½ pounds red potatoes, peeled and cubed
- 2 cups peeled and cubed parsnips
- 2 cups peeled and cubed carrots
- 1 extra large onion, cut into chunks
- 1 ½ cups water
- 1 (12 fluid ounce) can or bottle Irish stout beer
- 1 (10.5 ounce) can beef broth
- 1 head cabbage, cored and coarsely chopped
- ¼ cup distilled white vinegar
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 2 hrs 10 mins
Total Time: 2 hrs 40 mins
Servings: 8