Raleys Irish Corned Beef Stew
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
56
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Olive Oil2 cups
Parsnip (peeled and cubed)2 cups
Carrot (peeled and cubed)1.5 cups
Water1 cup
Distilled White VinegarDirections:
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
4
Bring to a boil
5
Reduce heat to low and simmer until corned beef is very tender and the stew has thickened, 2 to 2 1/2 hours
6
Mix cabbage into the stew and simmer until tender, about 15 minutes
7
Stir in vinegar