Are you craving a comforting, flavorful meal that’s perfect for a chilly evening or a cozy weekend gathering? Look no further than this hearty and delicious corned beef stew! This easy recipe transforms humble ingredients into a truly satisfying and flavorful dish. It's a fantastic example of homemade cooking at its finest, perfect for those seeking quick dinner ideas without sacrificing taste. This isn't your grandma's corned beef and cabbage – it’s an elevated, more nuanced take on a classic.
Ingredients:
- 1.5 lbs corned beef brisket, pre-cooked and thinly sliced (find it near the deli section of your grocery store)
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 medium potatoes, peeled and cubed
- 1 large turnip, peeled and cubed (or rutabaga for a slightly different flavor)
- 1 cup chopped cabbage
- 4 cups beef broth
- 1 cup Guinness stout (or dark beer, or substitute with more broth)
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp black pepper
- Salt to taste
- Fresh parsley, chopped (for garnish)
Instructions:
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Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant. This simple step builds a flavorful base for your stew.
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Add the potatoes and turnip: Add the cubed potatoes and turnip to the pot and cook for about 5 minutes, stirring occasionally, to lightly brown the edges. This adds depth of flavor.
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Combine ingredients: Pour in the beef broth and Guinness (or substitute). Add the bay leaves, thyme, and black pepper. Bring to a simmer.
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Simmer the stew: Reduce heat to low, cover, and simmer for at least 30 minutes, or until the potatoes and turnip are tender. This slow cooking process allows the flavors to meld beautifully.
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Add corned beef and cabbage: Add the sliced corned beef and cabbage to the pot. Continue to simmer for another 10-15 minutes, or until the cabbage is tender-crisp.
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Season and serve: Taste and adjust seasoning with salt as needed. Garnish with fresh parsley before serving. Enjoy your delicious and healthy meal!
Cooking Tips for the Best Corned Beef Stew:
- Don't overcook the vegetables: You want the vegetables to be tender but not mushy. Start checking for doneness around the 30-minute mark.
- Use high-quality ingredients: The flavor of your stew will be directly affected by the quality of your ingredients. Opt for fresh vegetables and a good quality beef broth.
- Adjust the liquid as needed: If the stew becomes too thick, add a little more broth or water. If it's too thin, simmer uncovered for a few minutes to reduce the liquid.
Variations:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Add other vegetables: Feel free to experiment with other vegetables like parsnips, leeks, or green beans.
- Make it creamy: Stir in a dollop of sour cream or crème fraîche at the end for a richer stew.
- Add some greens: A handful of spinach or kale added in the last few minutes of cooking adds extra nutrients and vibrant color.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Protein: Approximately 30-35g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 30-35g
This corned beef stew is a satisfying and delicious dish perfect for a weeknight dinner or a special occasion. It's a fantastic example of easy recipes that deliver big on flavor. Enjoy!