About this recipe:A firm favourite in our family, corned beef stew is a relatively cheap dish, always guaranteed to please. Using the quantities below, this should provide 6-8 servings although as with all good stews, it can be kept in the fridge for 2-3 days and be reheated, tasting just as good as the moment you made it! Alternatively, lower or increase the amounts depending on your requirements.
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Method Prep:15min › Cook:2hr › Ready in:2hr15min
Preheat the oven to 190 C / Gas 5.
Peel and chop the potatoes into medium or small chunks and place in a large ovenproof casserole dish or pot. Likewise, peel and slice the carrots, onion and swede, placing in the same dish. Pour over boiling water to near enough cover the vegetables and place on the lid.
Bake in the preheated oven on the middle shelf for 60 minutes, stirring halfway to ensure the vegetables get an even cooking time in the water.
Remove dish and uncover. Stir in your stock cube or an equivalent 2 tablespoons of gravy powder. Don't worry too much about lumps; the granules will break down in the cooking process.
Add the can of chopped tomatoes and corned beef, cut into small chunks, which will start to immediately break down in the liquid. Add the mixed herbs, stir well and re-cover the pot. Cook for another 60 minutes, stir and serve.