Go Back
Corned Beef and Cabbage Stew Recipe: Hearty Irish Comfort

Hearty Corned Beef and Cabbage Stew

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours
Servings 6

Ingredients
  

  • Corned beef brisket fat trimmed, cut into 1-inch cubes (raw or cooked leftovers mentioned in instructions/tips, this assumes raw start typically, but user context implies...
  • 2 lbs Corned beef brisket raw, fat trimmed, cut into 1-inch cubes
  • 2 tbsp All-purpose flour optional, for coating the beef
  • 2 tbsp Vegetable oil for searing
  • 1 large Yellow onion chopped
  • 3 cloves Garlic minced
  • 4 cups Low-sodium beef broth plus more if needed
  • 1 cup Stout beer such as Guinness (or substitute extra broth)
  • 1 tbsp Pickling spice tied in cheesecloth or a tea ball
  • 1.5 lbs Yukon Gold potatoes scrubbed and cut into 1-inch chunks
  • 3 large Carrots peeled and sliced into rounds
  • 0.5 head Green cabbage cored and coarsely chopped
  • 2 tbsp Fresh parsley chopped, for garnish
  • 0.5 tsp Black pepper freshly cracked

Instructions
 

  • Pat the corned beef cubes dry with paper towels. If using flour, toss the beef in a bowl with the flour until lightly coated.
  • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches and sear until browned on all sides. Remove the beef and set aside.
  • Reduce heat to medium. Add the chopped onion to the pot and sauté for 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  • Pour in the stout beer (or 1 cup of broth) to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
  • Return the browned beef to the pot. Add the remaining beef broth and the pickling spice packet (or cheesecloth bundle). The liquid should just cover the meat; add a little water if necessary.
  • Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is starting to become tender.
  • Add the potato chunks and carrot slices to the pot. Cover and continue to simmer for 20 minutes.
  • Stir in the chopped cabbage. Cover and cook for an additional 15-20 minutes, or until the vegetables are tender but not mushy.
  • Remove the pot from heat. Discard the pickling spice bundle. Season with black pepper (taste before adding salt, as the corned beef is naturally salty). Garnish with fresh parsley before serving.