Raleys Irish Corned Beef Stew

"A delightful hearty corned beef stew; complex flavors from the corned beef spice packet and addition of vinegar. It makes a wonderful leftover."
Raleys Irish Corned Beef Stew Raleys Irish Corned Beef Stew
  • Serves
  • Prep
    30 m
  • Cook
    2 h 10 m
  • Ready In
    2 h 40 m
  • Difficulty
  • Nutritions

Method for Raleys Irish Corned Beef Stew

  • 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.


  • 1/3 cup all-purpose flour
  • 1 (3 pound) corned beef brisket (with spice packet), excess fat trimmed and meat cut into 1-inch cubes
  • 1/3 cup olive oil
  • 1 1/2 pounds red potatoes, peeled and cubed
  • 2 cups peeled and cubed parsnips
  • 2 cups peeled and cubed carrots
  • 1 extra large onion, cut into chunks
  • 1 1/2 cups water
  • 1 (12 fluid ounce) can or bottle Irish stout beer
  • 1 (10.5 ounce) can beef broth
  • 1 head cabbage, cored and coarsely chopped
  • 1/4 cup distilled white vinegar
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A source: Allrecipes.com

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