This old fashioned corned beef stew is rich, hearty, and has all the classic flavors we love. This easy corned beef stew recipe comes together quickly and makes the perfect stick-to-your bones dish any time of the year, but most especially during the cool months of late fall and the cold winters that follow.
Corned beef stew is a time honored Saint Patrick’s Day tradition for families all across North America, and my family is no exception. Growing up, I remember having corned beef and cabbage in one form or another every year on Saint Patrick’s Day. It was usually a stew similar to this one.
When I grew up, I continued the tradition of making corned beef stew for Saint Patrick’s Day for myself, and later after I was married, for my family. We all love this delicious stew, and it’s always a major part of our holiday.
It’s so delicious and so easy to make, I’ve never seen a reason not to include it for every Saint Patrick’s Day meal.
Over the years, I refined my recipe, making it as easy as possible while still keeping all the delicious flavor that I’ve always loved until I finally came up with this recipe.
It’s full of corned beef and cabbage goodness, tasty vegetables, and an extra kick of taste with a little added beer. It’s one of the best corned beef recipes you’ll ever have, in my opinion.
Why Corned Beef is a Saint Patrick’s Day Staple
We’ve all grown up with corned beef for Saint Patrick’s Day, but have you ever wondered why it’s always on our St. Patty’s Day tables? It’s actually a very interesting story that dates back to the middle ages. Well, that’s where it began, at least.
From the middle ages through the 19th century, Ireland was a major exporter of salted meat. This meat was what we now called corned beef, but that phrase wasn’t coined until the 17th century by the British.
Ireland made a massive amount of corned beef, but it was all for trade. This cured brisket cut was considered a luxury food in Ireland and only the wealthiest could afford to eat it. Instead, the Irish at more affordable cuts of meat like pork, most notably, bacon’s cousin, salt pork.
Around the 19th century, many Irish families and individuals began immigrating to the US. These immigrants were used to eating salt pork, but in the United States, the closest equivalent to that was bacon. Unfortunately, bacon was quite expensive in the US at the time. The next best thing was corned beef.
It came full circle in a funny way. The price of corned beef versus salt pork’s cousin, bacon, was flip-flopped and so the Irish were able to enjoy a cut of meat that was once far too expensive for most families to enjoy.
This led to the association of corned beef to the Irish, and that’s why we eat corned beef on Saint Patrick’s Day.
Corned Beef Stew
Of course, just because I always make corned beef on Saint Patrick’s Day in my instant pot it doesn’t mean that I limit making this old fashioned corn beef stew recipe to that holiday. Oh, no. It’s too good for that.
I make this easy corned beef stew all the time during the cool and cold months. It’s packed full of flavor, and it’s so filling with beef, potatoes, and other vegetables.
It’s a hearty stew that’s perfect to enjoy after a day of playing in the snow – or shoveling it, which we do often up here in Canada.
No matter where you live, however, you’ll enjoy this delicious recipe, especially because it’s so good and so easy. It’s one of those delicious recipes that tastes like it took so much more time and effort than it really did. That’s my favorite kind!
Ingredients
Like any good stew, this easy corned beef stew recipe only takes a few ingredients to make. The corned beef and vegetables make up the bulk of the recipe, and you’ll most likely find most of the ingredients you’ll need in your pantry. Take a look!
- Olive Oil
- Flour
- Seasoned corned beef brisket, cut into one inch pieces.
- Carrots, peeled and chopped
- Celery stalks, chopped
- Potatoes, peeled and chopped
- Onion, chopped
- Cabbage, chopped
- Beer
- Water
That’s a simple ingredient list if you ask me. It just takes a quick trip through the produce and meat sections of your supermarket, and you’re good to go!
Making the Stew
Making this easy corned beef stew recipe is as simple as the ingredient list. The most work you’ll do is some chopping and a little browning. It’s an easy recipe that comes together quickly. In fact, the bulk of the cooking is done once you get all your ingredients into your pot.
You’ll find the complete recipe with amounts and times at the end of the post, but in the meantime, take a look at this overview. It illustrates just how easy it is to make this delicious stew.
- In a large skillet, heat oil over medium heat.
- While oil is heating, combine corned beef with flour in a large bowl and stir until well combined.
- Place the flour covered corned beef in the preheated skillet and cook until lightly browned. About three minutes.
- Add the carrots, celery stalks, potatoes, onion cabbage, and beer.
- Add enough water to cover half of the mixture. Bring to a simmer and allow cabbage to cook down, adding more water if necessary.
- Cover with lid, reduce heat, and continue simmering for one hour or until all the vegetables are tender.
That’s all there is to it. Just look at how easy that was! It’s a one pot meal that you can make in next to no time, and everyone always loves how delicious it is. You’re going to love how easy it is.
Tips
This is an incredibly easy recipe, but there are a couple of things to bear in mind that will help make it the stew you dreamed it would be. These are simple, straightforward tips that will ensure you get the absolute best flavor in your stew.
One Inch Dices are Key
It’s important that you keep your corned beef at a nice, one inch dice. Any smaller, and it won’t stand up to the cooking process. Any larger, and it will be difficult to eat and may not get as tender as you like. That one inch size really is the sweet spot for the corned beef.
Adjust Your Amounts Before Cooking
You can make as much of this stew as you want. If you’re cooking it for a get-together, feel free to make more than the recipe calls for. However, if you make more or less of this stew, remember to adjust the liquid and vegetable amounts before you start cooking. That way, the meat has enough time to really flavor the water and beer, creating a nice broth for the corned beef stew.
Adjust the Beer
If you’re not a beer lover, don’t worry. There’s no need to add the bear to this recipe. It won’t affect the rest of the ingredients in the slightest. If you love a stronger beer flavor, feel free to add more. Just remember that the beer is there to enhance the broth. You don’t want your stew to taste like it’s beef and veggies in a vat of beer.
Variations
When it comes to corned beef stew, I’m a purist, but you don’t have to be. This easy corned beef stew recipe makes a great base to get a little creative with your stew ideas. Stews are so simple that it’s super easy to play around with this recipe and see what you get.
Different Vegetables
This recipe calls for carrots, celery, and potatoes, but you could do a little tinkering with that. For example, in addition, or in place of, carrots, you could add parsnips. They have a great flavor that would fit in perfectly with this recipe. Brussels sprouts that have been cut in half would also work as they have a similar flavor to cabbage.
Add Some Pepper
Black pepper and even red pepper flakes work well in this stew. If I were going to use one, I’d opt for black pepper. For me, the red pepper might add too much heat and take this stew too far away from what it was originally intended to be. However, if you like some heat, throw some red pepper flakes at it. It will be delicious. It just won’t be a classic old fashioned corned beef stew recipe.
Sour Cream
If you really want to go way off the old fashioned corned beef stew reservation, try adding some sour cream to the stew when it’s finished cooking. It will add a tangy richness to the stew that will pair perfectly with the corned beef and vegetables.
Serving Corned Beef Stew
All you need to serve this delicious old fashioned corned beef stew recipe is a bowl and a spoon. That’s it. The flavors are so classic and iconic that I don’t recommend adding anything to this stew when you serve it. It’s one of those recipes that really speaks for itself so let it do all the talking.
Storing Corned Beef Stew
This stew will keep well in the refrigerator in an air-tight container for two to three days, which is perfect because it never lasts longer than that, anyway.
For longer storage, you can freeze this stew for up to three months. Simply allow it to chill completely in the refrigerator and then place it in air-tight, freezer-safe containers or heavy-duty freezer bags.
To reheat, simply plot your frozen stew into pot and reheat it on medium low heat until it’s defrosted and heated through.
You Need This Corned Beef Stew
Trust me, you need this old fashioned corned beef stew recipe in your life, you just don’t know it yet. This easy corned beef stew recipe is so hearty and delicious, and it’s ridiculously easy to make.
It only takes about 10 minutes of prep and an hour of simmering to make a delicious, stick-to-your-ribs stew that will have everyone coming back for more.
Whether you serve it as a special Saint Patrick’s Day treat or just as a delicious fall or winter meal, you and your family are going to love the rich, hearty flavor.
More Corned Beef Goodness
If this post has you hungry for more delicious corned beef, try going the Reuben route. I’ve got some more great recipes that involve everything we love about Reuben sandwiches from sauerkraut to corned beef.
Homemade Sauerkraut
Reuben Dressing
Reuben Sliders
Reuben Crescent Ring
Best Reuben Sandwich
Instant Pot Corned Beef
Corned Beef Stew
Ingredients
- 2 tablespoons olive oil or another vegetable oil
- ¼ cup flour
- 1 3 pound corned beef brisket seasoned, cut into one inch pieces.
- 2 carrots peeled and chopped (about 2 cups)
- 2 stalks celery chopped (about 2 cups)
- 2 large potatoes peeled and chopped (about 2 cups)
- 1 large onion chopped (about 2 cups)
- ½ head cabbage chopped (about 2 cups)
- 1 cup beer
- Water
Instructions
- Get out and measure all of your ingredients.
If using raw brisket
- In a large skillet, heat oil over medium heat.
- While oil is heating, combine corned beef with flour in a large bowl and stir until well combined.
- Place the flour covered corned beef in the preheated skillet and cook until lightly browned. About three minutes.
If using cooked brisket
- Add your cooked brisket to your heated skillet.
Making the Stew
- Add the carrots, celery stalks, potatoes, onion cabbage
- Add beer.
- Add enough water to cover half of the mixture. Bring to a simmer and allow cabbage to cook down, adding more water if necessary.
- Cover with lid, reduce heat and continue simmering for one hour or until all the vegetables are tender.
- Serve.
- Enjoy every bite!
Notes
Nutrition
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