Description
A heartwarming and budget-friendly stew featuring tender corned beef, hearty vegetables, and rich flavors that will have your family asking for seconds.
Ingredients
Scale
- 1 lb corned beef brisket
- 4 cups beef broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 medium potatoes, diced
- 3 carrots, sliced
- 1 small head of cabbage, chopped
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prep Your Ingredients: Dice onion, mince garlic, and chop potatoes, carrots, and cabbage.
- Cook the Corned Beef: In a large pot, place corned beef and cover with beef broth; add onion, garlic, and bay leaves. Bring to a boil, then simmer for about 2 hours.
- Slice and Rest the Beef: Remove beef from pot, let rest for a few minutes, then slice thinly.
- Add Veggies: Return to pot and add potatoes and carrots; cook until tender, about 15-20 minutes.
- Stir in the Cabbage: Add chopped cabbage; cook for an additional 10 minutes.
- Final Touches: Return sliced beef to pot, season with salt and pepper, and heat through.
- Serve hot, garnished with fresh parsley.
Notes
For a lighter version, use turkey or chicken instead of corned beef. Leftovers can be used for shepherd’s pie.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 80mg