About this recipe:Passed down from my mother to me, it's been a firm favourite in my family. Now it's time to share it with everyone. This should make about 6 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:30min › Cook:2hr › Ready in:2hr30min
Peel potatoes, carrots and swede. Grate the carrots and swede. Chop the potatoes into thin slices, about .5 to 1cm thick.
Preheat the oven to 200 C / Gas 6.
Chop the corned beef into 1cm cubes (if you are using a very large oven proof pot use 2 tins).
Layer the ingredients in a oven proof pot starting with the grated swede, then carrots, potatoes and corned beef (this doesn't really affect the dish as it all gets stirred together, this is just the way my mum did it).
Dissolve half of the gravy granules in a jug of water (a jug with a capacity of 1L should do it, if the gravy is very thick add more water).
Pour the mixture into the pot and repeat with the remainder of the granules. Make sure the ingredients are covered just enough, add more water to the pot it needed.
Give the pot a big stir, pop the lid on and place in the oven.
After one hour take out the oven, give it another big stir and add more water if necessary, then pop the lid back on and place in the oven for the remainder of the cooking time.