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a bowl of corned beef stew

Corned Beef Stew Recipe

Cowbridge Kitchen

This Corned Beef Stew is the ideal Winter stew, also called a Campfire Stew. You can use any vegetables you like, but I recommend Carrots, Swede, Potato and Parsnips, all mixed together in a spicy beef broth .

It differs from the traditional Winter Beef Stew in that it is a thinner broth and has no dumplings

This Corned Beef Stew is ideal to cook on a campfire if you are out on a summer camping trip as all of the ingredients are cooked in the same pot. Corned Beef Stew also works well in the winter as a Warming comfort food for the whole family.


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You can make this stew in as little as 1 hour
15 mins Prep.
45 mins Cooking time.
Cooking timer Time
Nutritional Facts
This is per serving
Calories: 211
Protein: 10g
Fat: 8g
Carbohydrates: 26g
Fiber: 4g
Sugar: 4g
Nutritional information Nutrition
You will get 4 servings out of this recipe Table for Two Servings
Easy : A complete novice can make this recipe Chefs hat Difficulty
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  • Related Video
    Video may vary from this recipe
    stew pot on a campfire

    How to make Corned Beef Stew

    Recipes like Stews and Broths were often created as a way of using up leftovers. Different cultures have their own version of this, for example Minestrone soup, Ratatouille and French onion soup. This corned beef stew recipe is exactly the same, sometimes called a Campfire stew or One pot recipe Corned beef stew is simple to make and tastes delicious.

    Corned beef stew can be made in one pot or a Dutch oven so it is energy efficient and great if you are cooking on a tight budget.

    Any stew is great as an outdoor meal but Campfire stew is the best as it contains Meat and Vegetables and is guaranteed to keep you warm.


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    serving tray Cuisine:British
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    ingredients

    1 Tin of Corned Beef (340 g)
    300 g Chopped Carrots
    500 g of Diced Potatoes
    300 g of Chopped Parsnip
    5 Beef stock cubes
    1.5L of Water
    1/4 tsp Salt
    1/4 tsp Black Pepper
    2 tbs Cornflour + 45 ml of Water

    Cooking Instructions

    1. Bring 1.5 litres of water to the boil in a cast iron casserole dish.
    2. While the water is heating up, peel and rough chop your veg , including the potatoes.
    3. Get 1/4 tsp of salt into the water.
    4. Add the chopped up veg to the pot and reduce the heat to a slow , rolling boil. Boil the vegetables for 20 minutes so that they are just starting to cook.
    5. In a separate bowl mix together 5 beef stock cubes and 1/4 tsp of Black pepper. Make a cornflour slurry from 2 tablespoons of cornflour and 45 ml of cold water.
    6. Dice your corned beef up into rough cubes and set aside in the fridge.
    7. When the vegetables are cooked mix in the seasoning with a whisk and add the Corned Beef. Continue to boil for a further 10 minutes.
    8. Finally you can thicken the stock with the cornflour. Leave to simmer for 15 minutes before serving.
    9. You can keep this warm in a slow cooker for 24 hours or refrigerate and use within 3 days.
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    Chefs Tips

    This is sometimes called a Campfire Stew because it is a one-pot stew that is easy to make indoors or out.

    All you need is a camping stove and a cooking pot to make this outdoors.


    Variations
    Remove 1 of the beef stock cubes if you want to reduce the salt & strong beef flavour, you can also leave out the ¼ tsp of salt if you like. Remove- 💬
    Stock Cubes
    Salt

    You can add diced swede to this stew, just cook it about 10 minutes before adding the rest of the vegetables. Add+ 💬
    Diced Swede