Everyday Meals

Raleys Irish Corned Beef Stew


  • 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
  • Directions

  • 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.

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