Easy Corned Beef Stew

There’s something about corned beef stew that takes me right back to Sunday dinners at home. The aroma of beef and vegetables simmering away on the stove always meant good things were coming. These days, I make this stew for my own family, and it’s become our go-to comfort meal when the weather turns chilly. I’ve learned that the best part about this recipe is how it practically cooks itself – just toss everything in the pot and let it do its thing while you go about your day. The meat gets so tender it falls apart with just a fork, and those vegetables soak up all the good flavors. It’s the kind of meal that makes the whole house smell wonderful, and there’s usually enough left over for lunch the next day.

What Kind of Corned Beef Should I Use?

For corned beef stew, you’ll want to start with a traditional corned beef brisket that’s already been cured and seasoned. The flat cut (also called first cut) is leaner and slices more neatly, while the point cut has more marbling and fat running through it – both work great in stew, but the point cut will give you slightly more tender results. Most grocery stores sell corned beef that comes with a seasoning packet, which you can use, though it’s not necessary since the meat is already cured with salt and spices. If you’re buying from the deli counter, just make sure to ask for unsliced corned beef brisket rather than the thinly sliced sandwich meat. When cutting it up for stew, try to trim away any large pieces of fat, but don’t worry about getting every bit – some fat will help flavor your stew.

Options for Substitutions

This corned beef stew recipe can handle some ingredient swaps if you need them:

• Corned beef brisket: This is the star of the show and really can’t be substituted – the unique flavor of corned beef is what makes this stew special. However, if you have leftover cooked corned beef, you can use that instead of raw – just add it later in the cooking process.
• Beer: Not keen on using beer? You can replace it with beef broth, chicken stock, or even apple juice for a slightly sweet note. Each will give a different but tasty result.
• Potatoes: Any potato variety works here – russets, red potatoes, or Yukon golds are all good choices. You could even use turnips or parsnips for a lower-carb option.
• Cabbage: Green or savoy cabbage both work well. If you’re not a fan of cabbage, you can use kale or collard greens instead – just add them in the last 30 minutes of cooking.
• All-purpose flour: For gluten-free options, use cornstarch (2 tablespoons) or rice flour. If using cornstarch, mix it with cold water first to prevent clumping.

Watch Out for These Mistakes While Cooking

The biggest challenge when making corned beef stew is rushing the cooking process – this tough cut needs plenty of time to become tender, so plan for at least 2-3 hours of slow simmering to break down the connective tissues.

Another common mistake is adding all vegetables at once, which can lead to mushy carrots and potatoes – instead, add the cabbage and potatoes during the last 30 minutes of cooking to maintain their texture and flavor.

The flour coating on the meat is crucial for thickening the stew, but be sure to brown the meat in batches rather than overcrowding the pot, as this ensures proper caramelization and prevents the meat from steaming instead of searing.

For the best results, resist the urge to constantly stir the stew while it’s simmering, as this can break down the vegetables and make the stew cloudy – just give it an occasional gentle stir to prevent sticking to the bottom of the pot.

What to Serve With Corned Beef Stew?

This hearty Irish-inspired stew is practically a complete meal on its own, but a few simple sides can make it even better! A chunk of warm Irish soda bread is perfect for soaking up all that rich broth – and it’s so easy to make at home with just a few basic ingredients. If you’re looking to add some freshness to balance out the richness of the stew, try a simple green salad with a light vinaigrette dressing. For those who like a bit of tang with their meal, serving some pickled vegetables or whole grain mustard on the side adds a nice contrast to the savory stew.

Storage Instructions

Keep: This hearty corned beef stew tastes even better the next day! Place it in an airtight container and keep it in the fridge for up to 4 days. The flavors will continue to develop, making each serving more tasty than the last.

Freeze: Got leftovers? This stew freezes really well! Let it cool completely, then pop it into freezer-safe containers or heavy-duty freezer bags. It’ll stay good for up to 3 months. Just leave a bit of space at the top of your container since liquids expand when frozen.

Warm Up: When you’re ready to enjoy your stew again, thaw it overnight in the fridge if frozen. Then warm it up slowly on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of water if it’s too thick. For smaller portions, the microwave works great too – just heat in 1-minute intervals, stirring between each.

Preparation Time	15-20 minutes
Cooking Time	60-75 minutes
Total Time	75-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 100-120 g
• Fat: 80-100 g
• Carbohydrates: 150-170 g

Ingredients

• water (as needed for desired consistency)
• 2 tbsp olive oil (or any neutral cooking oil)
• 1 cup beer (Guinness or another stout works well)
• 2 cups chopped onion
• 2 cups chopped celery stalks
• 2 cups chopped cabbage
• 2 cups diced carrots (about 1/2-inch pieces)
• 1 (3 lb) seasoned corned beef brisket
• 2 cups diced potatoes (Yukon Gold or red potatoes preferred)
• 1/4 cup all-purpose flour

Step 1: Prepare Ingredients and Heat Oil

Begin by gathering and measuring all of your ingredients.

This ensures that everything you need is ready and on hand.

In a large skillet, heat some oil over medium heat, allowing it to come up to temperature.

Step 2: Coat Corned Beef with Flour

While the oil is heating, take your corned beef and place it in a large bowl.

Add flour to the corned beef and stir until the pieces are evenly coated.

This will help create a nice crust when cooked.

Step 3: Cook the Corned Beef

Place the flour-covered corned beef into the preheated skillet.

Cook until the pieces are lightly browned, which should take about three minutes.

This process adds flavor and texture to the beef.

Step 4: Combine with Vegetables

Add your cooked brisket to the heated skillet along with the carrots, celery stalks, potatoes, onion, and cabbage.

This forms the hearty base of your dish.

Pour in beer, then add enough water to cover half of the mixture.

Stir to combine.

Step 5: Simmer and Cook

Bring the mixture to a simmer, allowing the cabbage to cook down.

Add more water if necessary to maintain enough liquid in the pan.

Cover the skillet with a lid, reduce the heat, and continue simmering for one hour or until all the vegetables are tender.

Step 6: Serve and Enjoy

Once everything is cooked to perfection, serve the dish hot.

Enjoy every bite of this flavorful and comforting meal!