Corned Beef Stew Food

RALEYS IRISH CORNED BEEF STEW

Steps:

• 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, stout beer, 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.

IRISH CORNED BEEF STEW

Steps:

• Cut away any large pieces of fat from corned beef and cut meat into 1-inch cubes; dredge well in flour. Melt butter in a pan. Add corned beef (including any excess flour); cook over medium-high heat, stirring frequently, until browned on all sides.
• Add spice packet and all remaining ingredients except cabbage to crockpot and stir well. Cook on high for 4 hours.
• Add cabbage and cook for 10 minutes more.

CORNED BEEF & CABBAGE STEW

Steps:

• Place corned beef in crockpot.
• Sprinkle tapioca evenly over meat.
• Spread carrots, onions and cabbage evenly around and over meat.
• In a mixing bowl, combine remainder of ingredients.
• Pour over meat and veges.
• Cook on low for 6-8 hours.
• Remove cloves and bay leaf before serving.

CORNED BEEF HASH SOUP RECIPE

Steps:

• Heat the oil in a large saucepan. Add the onion and cook on a medium heat for 3-4 minutes, stirring occasionally until the onions softens.
• Add the chopped corned beef and stir into the onions (no need to cook it through).
• Pour in the beef stock, stir and bring to the boil.
• Add in the carrots and potatoes and simmer for 10 minutes. Stir a few times to break up the corned beef.
• Stir in the cauliflower, cider vinegar, salt and pepper, then simmer for a further 10 minutes, stirring a couple of times during cooking.
• Mix the cornflour with the cold water in a small bowl to make a slurry. Stir a little of the slurry at a time into the soup, until the soup thickens to your liking.
• Taste the soup and season further if required, then divide between four bowls. Top with parsley before serving for a dash of colour.

GHANAIAN CORNED BEEF STEW

Steps:

• 1. Heat up the oil in a large saucepan, add the onions, chopped garlic and stir util slightly browned. Now add the cayenne pepper,tomato sauce and then tomato paste.
• 2. Stir mixture until smooth then add broth, stir again, cover, and set to medium-low heat stirring frequently for about 10mins...now add lawrys seasoning, garlic powder, onion powder.....stir again
• 3. Let simmer for another 10mins...keep your eye on it...now add the corned beef and stir again...let simmer for another 5mins... *Optional*...add 3eggs lightly beaten into the mixture, stir lightly and let the egg fry up into the mixture for 5 quick minutes...and Voila an official Ghanaian delicacy.. Best served on a hot bed of Jasmine Rice or with boiled cutup white Potatoes..Enjoy