Corned Beef Stew Dad's Way

    Corned Beef Stew Dad's Way

    (3)
    51saves
    1hr20min


    27 people made this

    About this recipe: A lovely stew great with dumplings on a winter evening, I make a large pot full that lasts for 2 days, we just love it.

    meady Glamorgan, Wales, UK

    Ingredients
    Makes: 1 large saucepan

    • 2 tins corned beef
    • 5 carrots
    • 4 parsnips
    • 5 potatoes
    • 1 onion
    • 1 small leek or 3 spring onions
    • 7 beef oxo cubes
    • salt as you would use to boil veg just slightly less
    • sprinkle of pepper

    Method
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Peel and chop into small chunks the carrot and parsnip, peel and chop potatoes slightly larger, wash veg and add salt, remember corned beef is salty so dont over do it, fill saucepan with water and boil.
    2. Once boiling add 4 of the oxo cubes and boil until veg is nearly cooked.
    3. Peel and chop onion and leek and add to veg, top up saucepan with more water and simmer for 10 minutes, then add 1 tin of corned beef [chopped into small chunks] the remaining oxo cubes and pepper simmer for 5 minutes, chop second tin of corned beef into larger chunks and add to stew, add dumplings if desired and serve.
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    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (3)

    TLR
    by
    2

    One of my favourite recipes, family love it, it works wonders on a winter's evening and is one of the best pie fillings I know  -  07 Feb 2013

    1

    It was really difficult to find a recipe that would be as good as my Grans, and this was the only one that came close! Absolutely gorgeous, so unbelievably tasty and cheap too! Have made it three times now, scrumptious in a huge yorkshire pud or with fresh crusty bread and butter. Yum!  -  18 Dec 2014

    nke0353
    by
    0

    I'm making this recipe now accept I have had to half the ingredients. I am no cook...is 7 stock cubes a bit much? Hopefully I'l nail it. Seems basic enough. Lot's of peeling and chopping mind!  -  27 Feb 2017

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