Homemade Corned Beef Stew

This delicious Corned Beef Stew Recipe is a family favorite and My friend Lily always sends me messages when they go out asking me to bring her this recipe.

It’s a quick and satisfying meal perfect for busy weeknights.Simmered with simple ingredients,I like beef brisket with a few vegetables in one pot this slow cooker beef stew is the perfect comfort food to have ready and waiting on a cold night.I am with my simple homecooked American-ish,take on the classic and family dinner right to your table.

It’s funny isn’t it how the simplest things turn out to be the best because I threw it together half out of desperation and half from memory since my mom used to make something like this when we were kids although hers had a magical touch I still can’t figure out maybe it was the way she stirred it while humming to some old school tune as we hovered and waited for the first taste.

Let’s get into it and seriously hide the last scoop for yourself because you’ll thank me later.

Kitchen Equipment Needed :

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon or ladle
• Measuring cups and spoons
• Peeler for vegetables

Tips for Corned Beef Stew

– If your corned beef comes with a spice packet, you can add it to the stew for extra flavor. Just remember it may already be salty, so taste before adding more seasoning.

– For a thicker stew, you can mash a few potato pieces against the side of the pot and stir them back in. This naturally thickens the broth without needing flour or cornstarch.

– One helpful tip is to cut your vegetables into similar-sized pieces so they cook evenly. This way, you won’t end up with mushy carrots and hard potatoes in the same bowl.

– If you’re short on time, you can make this stew in a slow cooker. Simply add all the ingredients, cover, and cook on low for 8 hours or high for 4 to 5 hours. The result will still be tender and flavorful.

– Store it in freezer-safe containers, leaving a little space at the top for expansion.

What to Eat with Corned Beef Stew ??

I love serving this corned beef stew with warm, crusty bread or dinner rolls so everyone can soak up the rich, savory broth.My husband likes starting the meal with something cozy, like my Vegetable Soup , before digging into the stew.

When we want a hearty, family-style dinner, I’ll also pair it with my Homemade Chicken Noodle Soup for a comforting soup-and-stew combo that always feels extra special.

Ingredients :

• 2 to 2½ pounds corned beef brisket, cut into large chunks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 medium carrots, peeled and sliced
• 4 medium potatoes, peeled and cut into chunks
• 2 stalks celery, sliced
• 3 cups beef broth
• 1 cup water
• 1 bay leaf
• 1 teaspoon dried thyme
• ½ teaspoon black pepper

How to Make Corned Beef Stew :

Step 1

Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is warm, add the chopped onion and cook it for a few minutes until it becomes soft and slightly see-through. Add the garlic and stir for about 30 seconds, just until it smells good. Be careful not to burn it.

Step 2

Next, add the chunks of corned beef to the pot. Stir them around so they get lightly coated in the onion and garlic mixture. You don’t need to brown them deeply, but letting them sit for a minute or two helps build flavor.

Step 3

Now add the carrots, potatoes, and celery. Stir everything together so the vegetables are mixed evenly with the meat. Pour in the beef broth and water, making sure most of the ingredients are covered by liquid. Add the bay leaf, dried thyme, and black pepper.

Then bring the stew to a gentle boil, then lower the heat to a simmer. Cover the pot and let it cook slowly for about 2½ to 3 hours. Stir occasionally and check the liquid level. If it looks too thick, add a little more water or broth.

Step 4

During the last 30 minutes of cooking, add cabbage or green beans if you’re using them. The stew is ready when the beef is very tender and the vegetables are soft but not mushy. Remove the bay leaf before serving.

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