Corned Beef and Root Vegetable Stew
80% authentic · Irish-American
A comforting and flavorful stew that elevates corned beef by simmering it with a medley of hearty root vegetables in a rich broth, perfect for a chilly evening.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Corned beef brisket2 lbs, cut into 1-inch cubes
- Beef broth6 cups
- Yellow onion1 large, chopped
- Garlic cloves3, minced
- Carrots3 medium, peeled and chopped
- Parsnips2 medium, peeled and chopped
- Potatoes1 lb, peeled and cubed
- Worcestershire sauce2 tbsp
- Thyme1 tsp dried or 2 sprigs fresh
- Bay leaf1
- SaltTo taste
- Black pepperTo taste
Steps
- 1
In a large pot or Dutch oven, brown the cubed corned beef over medium-high heat. Drain excess fat.
- 2
Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- 3
Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Add the Worcestershire sauce, thyme, and bay leaf.
- 4
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1 hour.
- 5
Add the chopped carrots, parsnips, and potatoes to the pot. Stir to combine.
- 6
Cover and continue to simmer for another 45-60 minutes, or until the vegetables are tender and the corned beef is very tender. Remove the bay leaf and thyme sprigs (if used).
- 7
Season the stew with salt and pepper to taste before serving hot in bowls.
