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Irish Corned Beef Stew
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Prep Time:
30 minutes
Cook Time:
150 minutes
Total Time:
180 minutes
Create a delicious St. Patrick's Day stew with corned beef, potatoes, parsnips, carrots, cabbage, and Irish stout for a hearty meal.
Ingredients:
  • 0.33333334326744 cup all-purpose flour
  • 1 (3 pound) corned beef brisket (with spice packet), excess fat trimmed and meat cut into 1-inch cubes
  • 0.33333334326744 cup olive oil
  • 1.5 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
  • 1.5 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
  • 0.25 cup distilled white vinegar
Instructions:
  • In a large bowl, combine flour and corned beef cubes, tossing until evenly coated.
  • In a large heavy pot or Dutch oven over medium heat, heat olive oil until shimmering. Sear beef cubes on all sides until golden brown, approximately 10 minutes. Sprinkle spice packet over the meat, then add potatoes, parsnips, carrots, and onion, stirring to combine. Pour in water, stout beer, beef broth, and any remaining flour. Bring mixture to a boil.
  • Lower the heat and let the corned beef simmer until it is melt-in-your-mouth tender and the stew reaches a thick, delectable consistency, which should take about 2 to 2 1/2 hours.
  • Combine the cabbage with the stew and let it simmer gently until tender, which should take around 15 minutes. Then, fold in the vinegar.

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