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Raleys Irish Corned Beef Stew

Rated as 4.62 out of 5 Stars

"A delightful hearty corned beef stew; complex flavors from the corned beef spice packet and addition of vinegar. It makes a wonderful leftover."
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Ingredients

2 h 40 m servings 440 cals
Original recipe yields 8 servings

Directions

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  1. Place flour into a large bowl; toss corned beef cubes in flour to coat.
  2. Heat olive oil in a large heavy pot or Dutch oven over medium heat and brown corned beef cubes on all sides, about 10 minutes.
  3. Sprinkle the spice packet from the corned beef over the meat; mix in potatoes, parsnips, carrots, onion, water, stout beer, beef broth, and any unused flour; stir to combine. Bring to a boil.
  4. Reduce heat to low and simmer until corned beef is very tender and the stew has thickened, 2 to 2 1/2 hours.
  5. Mix cabbage into the stew and simmer until tender, about 15 minutes. Stir in vinegar.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 440 calories; 23.8 g fat; 39.5 g carbohydrates; 19.2 g protein; 73 mg cholesterol; 1027 mg sodium. Full nutrition

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Reviews

Read all reviews 6
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Stew is always a 'whatever I have' mosh pot in my kitchen. With that said I am rating this with a few substitutes but really do not think it changes the outcome except for minor personal tastes...

I haven't tried this as of yet, but I know it will be wonderful I can smell it cooking already. Thanks for the recipe..

Wonderful recipe! It was a huge hit. I added 6 garlic cloves, 1 TBS pickling spice & homemade beef broth.

I made this for our St. Patrick's Day Sunday dinner. We had our Mexican friends over and they loved it! Even my daughter, who didn't think she'd like it ate a bowl. I didn't really make any c...

Love this! Just curious, anyone made this in an instant pot?

I thought this was delish. I saved it and will make it again.