A attractive hearty corned beef stew; obscure flavors from the corned beef spice packet and addition of vinegar. It makes a wonderful leftover.
The ingredient of Raleys Irish Corned Beef Stew
- u2153 cup all-purpose flour
- 1 (3 pound) corned beef brisket (with spice packet), excess fat trimmed and meat cut into 1-inch cubes
- u2153 cup olive oil
- 1u2009u00bd 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
- 1u2009u00bd cups water
- 1 (12 fluid ounce) can or bottle Irish stout beer
- 1 (10.5 ounce) can beef broth
- 1 head cabbage, cored and scratchily chopped
- u00bc cup distilled white vinegar
The instruction how to make Raleys Irish Corned Beef Stew
- 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 on top of higher than medium heat and brown corned beef cubes just about all sides, nearly 10 minutes.
- Sprinkle the spice packet from the corned beef over the meat; amalgamation in potatoes, parsnips, carrots, onion, water, stout beer, beef broth, and any unused flour; work up to combine. Bring to a boil.
- cut heat to low and simmer until corned beef is certainly sore throbbing and the stew has thickened, 2 to 2 1/2 hours.
- amalgamation cabbage into the stew and simmer until tender, not quite 15 minutes. disturb in vinegar.
Nutritions of Raleys Irish Corned Beef Stew
calories: 439.8 caloriescarbohydrateContent: 39.5 g
cholesterolContent: 73 mg
fatContent: 23.8 g
fiberContent: 8.5 g
proteinContent: 19.2 g
saturatedFatContent: 6.1 g
servingSize:
sodiumContent: 1026.7 mg
sugarContent: 10.5 g
transFatContent:
unsaturatedFatContent: