Wednesday, 22 September 2010

Corned Beef Stew

A firm favourite in our family, Corned Beef Hash is a relatively cheap dish, always guaranteed to please. Using the quantities below, this should provide 6-8 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.

Preparation - 15 minutes
Cooking time - 120 minutes


6 Large Potatoes
8 Carrots
1 Medium Swede
2 Medium Onions
1 Beef stock cube or alternative gravy powder
1 400g Can of chopped tomatoes
1 340g Can of corned beef
1 teaspoon of mixed dry herbs


1, Peel and chop the potatoes into medium/small chunks and place in a large ovenproof casserole dish/pot. Likewise, peel and slice the carrots, onion and swede, placing in the same dish. Pour over boiling water to near enough cover the vergetables and place on the lid or cover the pot/dish, placing in a preheated oven on the middle shelf at 190 degrees celsius/gas mark 5. Cook for 60 minutes, stirring half way to ensure the vegetables get an even cooking time in the water.

2, Remove dish and uncover. Stir in your stock cube or an equivalent 2 tablespoons of gravy powder, dont worry too much about lumps, the granules will break down in the cooking process.

3, Add the can of chopped tomatoes and corned beef, cut into small chunks which will start to immediately break down in the liquid. Add the mixed herbs, stir well and re-cover the pot. Cook for another 60 minutes, stir and serve.

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