raleys irish corned beef stew

Ingredients

• Servings: 8
• 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
• 1 (10.5 ounce) can beef broth
• 1 head cabbage, cored and coarsely chopped
• 1/4 cup distilled white vinegar

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 40 mins


• place flour into a large bowl; toss corned beef cubes in flour to coat.
• 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.
• sprinkle the spice packet from the corned beef over the meat; mix in potatoes, parsnips, carrots, onion, water, , beef broth, and any unused flour; stir to combine. bring to a boil.
• reduce heat to low and simmer until corned beef is very tender and the stew has thickened, 2 to 2 1/2 hours.
• mix cabbage into the stew and simmer until tender, about 15 minutes. stir in vinegar.