Ingredients
Main Ingredients
- 2 lbs corned beef brisket, cooked and cubed
- 2 tablespoons butter or olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 1 bay leaf
- 4 medium potatoes, diced
- 3 carrots, sliced
- 2 cups chopped green cabbage
- Salt, to taste
- Fresh parsley, for garnish
Instructions
- Heat the fat: Heat butter or olive oil in a large pot or Dutch oven over medium heat.
- Sauté the onion: Add chopped onion and sauté for 3–4 minutes until softened, creating a flavorful base.
- Add garlic: Stir in minced garlic and cook briefly for 30 seconds to release its aroma.
- Add liquids and seasonings: Pour in beef broth, Worcestershire sauce, tomato paste, dried thyme, black pepper, and add a bay leaf. Stir everything together and bring to a simmer.
- Cook potatoes and carrots: Add diced potatoes and sliced carrots. Cover the pot and simmer for 20 minutes to soften the vegetables.
- Add corned beef and cabbage: Stir in cubed cooked corned beef and chopped green cabbage.
- Simmer stew: Continue simmering uncovered for 15–20 minutes until all vegetables are tender and flavors meld.
- Season and garnish: Remove the bay leaf. Adjust salt to taste and garnish with fresh parsley before serving.
Notes
- Perfect for using leftover corned beef from St. Patrick’s Day celebrations.
- If using uncooked corned beef, ensure it is fully cooked before adding to the stew.
- For a thicker stew, mash some of the potatoes into the broth while simmering.
- Store leftovers safely refrigerated for up to 4 days.
- This stew freezes well for up to 2 months, making it convenient for meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Irish-American
- Diet: Gluten Free
