Corned Beef Stew
Warm, hearty, and packed with comforting flavors, this Corned Beef Stew is a one-pot meal that's perfect for satisfying weeknight dinners or cozy family gatherings. Made with tender chunks of canned corned beef, hearty potatoes, sweet carrots, and a rich tomato-based broth infused with garlic, paprika, and thyme, this stew is an easy yet flavorful classic. The simple prep and short cooking time make it a go-to recipe, while the addition of a bay leaf and a sprinkle of fresh parsley elevate its depth of flavor. Serve it piping hot with crusty bread or a side of rice to soak up every last drop of the savory broth. Quick to make, deeply savory, and bursting with wholesome ingredients, this corned beef stew is comfort food done right!
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Recipe Information
Ingredients
- 1 can (12 oz) canned corned beef
- 3 medium potatoes
- 2 large carrots
- 1 medium onion
- 3 cloves garlic
- 2 tablespoons tomato paste
- 3 cups beef or vegetable broth
- 2 tablespoons olive oil
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1 cup water
- 2 tablespoons (chopped, optional for garnish) parsley
Instructions
Peel and dice the potatoes and carrots into bite-sized pieces. Set aside.
Finely chop the onion and mince the garlic.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and garlic to the pot. Sauté for 2-3 minutes until fragrant and slightly softened.
Stir in the tomato paste, paprika, and dried thyme, cooking for 1-2 minutes to deepen the flavors.
Add the diced potatoes and carrots to the pot, stirring to coat them in the tomato paste and spice mixture.
Pour in the beef or vegetable broth and 1 cup of water. Add the bay leaf, salt, and pepper.
Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and cook for 20-25 minutes, or until the vegetables are tender.
Using a spoon, break the canned corned beef into chunks and add them to the pot. Gently stir to combine.
Continue simmering the stew, uncovered, for an additional 10 minutes to allow the corned beef to heat through and for the flavors to meld.
Taste the stew and adjust seasoning if needed. Remove the bay leaf before serving.
Ladle the stew into bowls, garnish with chopped parsley if desired, and serve hot with crusty bread or rice on the side.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1736 mg | 75% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.5 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 944 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
