Corned Beef and Potato Stew

Step 1 — Heat the oil

Heat the vegetable oil in a large pot over medium heat.

Step 2 — Sauté the onion

Add the chopped onion and sauté until softened, about 3-4 minutes.

Step 3 — Add garlic and spices

Stir in the minced garlic, cumin, smoked paprika, and ground black pepper. Cook for another 1 minute until fragrant.

You might also enjoy our slow cooker beef stew.

Step 4 — Incorporate potatoes and carrots

Add the diced potatoes and sliced carrots to the pot, stirring to coat them in the spices.

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Step 5 — Pour in the broth

Pour in the beef broth and add the tomato paste, stirring to combine.

Step 6 — Simmer with bay leaf

Add the bay leaf and bring the mixture to a boil. Reduce the heat to low and let it simmer for 20 minutes, or until the potatoes and carrots are tender.

Step 7 — Add corned beef and peas

Stir in the diced corned beef and frozen peas, and cook for an additional 5 minutes to heat through.

Step 8 — Adjust seasoning

Remove the bay leaf and check for seasoning, adding salt as needed.

For more ideas, check out our crockpot corned beef and cabbage recipe.

Step 9 — Serve

Serve hot, garnished with fresh parsley.

Frequently Asked Questions About Corned Beef and Potato Stew

Can I use fresh peas instead of frozen?

Yes, fresh peas can be used, but ensure they’re added in the final 5 minutes of cooking to prevent overcooking.

How long can leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.

Can I substitute the beef broth?

Yes, you can use chicken broth or vegetable broth, but this may slightly alter the flavor profile.

Is corned beef always salty?

Corned beef tends to be salty, so check for seasoning adjustments after adding it to the stew.

Should I peel the potatoes?

Peeling is recommended for a smoother texture, but unpeeled potatoes can be used for added nutrients.

Looking for something similar? Try our best recipe for corned beef.

What’s the history behind this dish?

Corned beef has long been associated with Irish-American cuisine, particularly on St. Patrick’s Day. Potatoes, a staple in Irish cooking, pair naturally with the salty cured beef, creating a comforting dish that’s both filling and flavorful.

While traditional Irish recipes often incorporate cabbage, this version swaps it for hearty carrots and peas, making it a unique twist on a classic favorite.

Expert tips and pro shortcuts

Here are some handy tricks to perfect your stew:

• Pre-sauté spices: Toasting cumin and smoked paprika with garlic brings out their aromatic oils for deeper flavor.
• Cut vegetables uniformly: Even cuts ensure they cook at the same rate, preventing uneven textures.
• Use certified halal beef broth: This ensures the stew aligns with dietary preferences while maintaining rich flavors.
• Don’t skip the garnish: Fresh parsley brightens the dish and balances the heartiness of the ingredients.

Common mistakes to avoid

Watch out for these errors to maximize your stew’s success:

• Overcooking vegetables: Simmer just until tender to maintain texture.
• Skipping seasoning checks: Adjust salt after adding corned beef, as it’s inherently salty.
• Using low-quality broth: The broth forms the base, so always opt for rich, flavorful options.

What to serve with Corned Beef and Potato Stew?

This stew pairs beautifully with complementary sides:

• Warm crusty bread: Ideal for soaking up the rich broth.
• Rice: Adds additional texture and stretches the meal further.
• Simple side salad: A refreshing contrast to the hearty flavors.
• A glass of red wine: Enhances the savory depth of the beef and spices.

Print Pin

Corned Beef and Potato Stew

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 350

A hearty and flavorful stew made with corned beef, potatoes, and carrots, perfect for a comforting meal.

Equipment

• Large pot
• Cutting Board
• Knife
• Wooden Spoon
• Measuring Cups

Ingredients

• 2 tbsp vegetable oil
• 1 large onion (chopped)
• 3 cloves garlic (minced)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• 3 medium potatoes (peeled and diced)
• 2 medium carrots (peeled and sliced)
• 1 cup frozen peas
• 1 can (12 oz) corned beef (diced)
• 4 cups beef broth (certified halal)
• 2 tbsp tomato paste
• 1 bay leaf
• salt (to taste)
• fresh parsley (chopped, for garnish)

Instructions 

• Heat the vegetable oil in a large pot over medium heat.
• Add the chopped onion and sauté until softened, about 3-4 minutes.
• Stir in the minced garlic, cumin, smoked paprika, and ground black pepper. Cook for another 1 minute until fragrant.
• Add the diced potatoes and sliced carrots to the pot, stirring to coat them in the spices.
• Pour in the beef broth and add the tomato paste, stirring to combine.
• Add the bay leaf and bring the mixture to a boil. Reduce the heat to low and let it simmer for 20 minutes, or until the potatoes and carrots are tender.
• Stir in the diced corned beef and frozen peas, and cook for an additional 5 minutes to heat through.
• Remove the bay leaf and check for seasoning, adding salt as needed.
• Serve hot, garnished with fresh parsley.

Notes

You can substitute fresh peas for frozen peas if desired. Adjust the seasoning to your taste.

Calories: 350kcal

Cost: $15

Course: Main Course

Cuisine: Irish

Keyword: Corned Beef Stew

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