Corned Beef Stew Recipe
This easy corned beef stew is a bit of British retro fun food and features canned bully beef, tinned baked beans and Worcestershire sauce... cooking in a little over 30 minutes makes it a super quick meal too.
Servings 2 Servings
Calories 738kcal
Ingredients
- 1 Medium Onion 150g
- 1 tablespoon Vegetable Oil
- 2 Medium Potatoes 350g
- 2 tablespoon Worcestershire Sauce
- 375 ml Beef Stock 1½ Cups
- 1 teaspoon Garlic Salt
- 1 teaspoon Smoked Paprika
- ½ teaspoon Dried Thyme
- 400 g Tin of Baked Beans 14oz
- 200 g Tin of Corned Beef 7oz
Instructions
- Cut the onion in half and peel it, then cut it into 5mm (¼") thick slices.
- Heat a medium (20cm or 8") saucepan over a medium-high heat and add the oil. Throw in the sliced onions and cook for 8-10 minutes, stirring regularly.
- Peel the potatoes and cut them into a 1-1.5cm (½-¾") dice.
- When the onions have softened for 8-10 minutes, add the potatoes, smoked paprika, garlic salt and dried thyme and stir.
- Pour in the Worcestershire sauce and beef stock, add a lid and simmer for 15-20 minutes or until the potatoes are cooked.
- Whilst the potatoes are cooking, open the corned beef and cut it into a 1cm (½") dice.
- Remove the lid, add the beans, mix and heat for 2-3 minutes or until hot.
- Add the corned beef and heat for 2 minutes, stirring gently so as not to break up the corned beef too much.
- Serve topped with grated cheese and chives.
Video
Nutrition
Serving: 1 | Calories: 738kcal | Carbohydrates: 94g | Protein: 37g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Cholesterol: 98mg | Sodium: 2223mg | Fiber: 13g | Sugar: 24g
