Corned Beef Hash Stew Recipe

Stew is a great dish to make to warm up on a cold winter night. This corned beef hash stew by Cowbridge Kitchen on YouTube is packed with tender vegetables and corned beef. If you like a thicker consistency rather than a soup, this is a great recipe to try out. I love stews because I can dip crusty bread in them and soak it with all of the broth. This is a one-pot recipe that makes it easy and saves all of the dishes to wash in the end. This campfire stew calls for any type of vegetables you may like too.

Ingredients:

• 1 tin of Corned Beef 
• 2 3/4 cup Chopped Carrots
• 3 1/3 cup of Diced Potatoes
• 2 1/4 cup of Chopped Parsnip
• 5 Beef stock cubes
• 6 cups of Water
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 2 tbsp Cornflour or starch
• 2 1/2 tbsp of Water

Directions:

First, add water to a pot and let it come to a slow boil. Throw in a pinch of salt to the water and add the chopped vegetables. Let the veggies cook on a low boil for about 20 minutes or until they start to soften. Continue to watch Cowbridge Kitchen tutorial on YouTube for full instructions and details.

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Next, once the beef broth has boiled, add the diced corned beef. Let it cook for a little longer and add the cornflour slurry to thicken the broth.

Overall, corned beef is not for everyone because it’s processed and salty. At first, I thought it was weird, but it’s actually inexpensive and good to flavor in soups and stews. I like this recipe because you can make it however you like and throw in any ingredients without having to strictly follow everything this tutorial says. It’s a great recipe to throw in and use a lot of veggies too.