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Irish Corned Beef Stew

I’m not hardly Irish but, I relish any excuse to celebrate with food!

We love corned beef around our house. And since I decided I would only eat corned beef if I had cured it myself (another recipe for another time)….well, I make quite a bit at once. This always leaves some left over for a wonderful stew.

We freeze quart size portions to defrost and serve when we want to feel nourished and very comforted. It is such a pleasure that we always have a nutrient dense stew standing at the ready to nourish the bodies that serve us over the course of a long day.

I feel renewed after a bowl of this reviving stew. This is also a great recipe for beef stew so, if you don’t have corned beef, it’s ok.

Corned Beef Ingredients 

  • 3 lbs corned beef or beef brisket (preferably from cows raised on pasture), cut into 2-inch pieces (buy grassfed beef here)
  • 3 tbsp tallow (preferably from cows raised on pasture)
  • 2 tsp unrefined sea salt
  • 1 tbsp coarse ground pepper
  • 2 onions, cut into 1-inch chunks
  • 3 cloves garlic, minced
  • 3 cups beef broth
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 6 carrots, peeled, cut into 1-inch slices
  • 2 stalks celery, cut into 1-inch slices
  • 3 large potatoes (or peeled turnips), cut in 2-inch pieces
  • fresh parsley to garnish (optional)

Corned Beef Stew Method

  • The night before you will make your stew, put the brisket or corned beef in your slow-cooker.
  • Cover with 3 cups beef broth and any additional water needed to cover the meat.
  • Cook on low until morning.
  • Remove beef and set aside to cool.
  • In a heavy bottom pot, melt the tallow and add the onion, salt, and pepper.
  • Once the onion has become tender and fragrant, add the garlic, carrots, celery, potatoes and thyme.
  • Stir occasionally for 10 minutes.
  • Add the cooking liquid from your slow-cooker and the bay leaf.
  • Bring broth to a boil and turn down to a simmer.
  • Simmer for an hour or until all veggies are tender.
  • Chop corned beef or brisket into 2-inch pieces and add to stew.
  • Cook for another 15 minutes.
Active Time: 30 minutes
Yields: 3 quarts

- This post was generously contributed by Monica Ford of Real Food Devotee. Check back next Friday for more delicious recipes from Monica that will make your mouth water and your tummy purr. If you’re lucky enough to live in Los Angeles, Real Food Devotee can make your life easier by delivering nutrient dense goodies directly to your door.

Photo credit: An Eye Full Studio


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Comments

  1. Kristen says:

    Looks yummy as usual!

  2. Monica Ford says:

    Thank you, @Kristen

    @Carolyn I’m so glad you like it!! xo

  3. Ama says:

    We love corn beef!!! This looks delish!!!

  4. Monica Ford says:

    @Ama if you love corned beef, you’ll surely love running across this stew in your freezer. Enjoy!

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