Canned corned beef stew is a budget friendly, pantry staple recipe you can make any time! With only a handful of ingredients, this hearty stew comes together with limited prep and a short cook time.
I’m all about looking for ways to save some money on groceries these days.
Between the cost of groceries and the big appetites in my house (hello! 4 sons!), whenever I can save a few pennies on meals I will.
And this canned corned beef stew is one of my favorite money saving meals.
It’s a hearty soup featuring the British staple so you feel a bit like you’ve traveled across the pond when you’re eating.
And it absolutely does not taste like you are trying to save a little money!
Ingredients
To make this you’ll need:
- Broth– Low sodium chicken broth. You could also you low sodium beef broth.
- Water
- Veggies– Diced carrots, diced yellow onion, sliced celery, and halved petite or baby potatoes
- Canned corned beef
How to Make
This is the easiest corned beef stew you can possibly make.
Just add all of the ingredients to a large soup pot or a Dutch oven over medium high heat.
Let it come to a boil and then reduce the heat so the mixture is just simmering.
At this point, add the corned beef to the pot and let the stew simmer for 15-20 minutes or until the potatoes are fork tender.
Serve and enjoy!
Storing leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat it on the stove or in the microwave until warmed through.
Can canned corned beef be cooked?
While it is already cooked, much like spam, you can add it to dishes like this corned beef stew and let it cook with the other ingredients.
Do I need to rinse canned corned beef?
No, you do not need to rinse canned corned beef first before using it!
Tips and Tricks
- Corned beef is naturally very salty. For this reason I highly recommend reduced or no salt broth. You also don’t need to add salt to season the stew!
- Season the soup to your liking. I tend to add garlic powder, some thyme, freshly cracked black pepper, and a bay leaf.
- Serve the soup with good crusty bread to sop up leftover broth.
- Prefer more veggies in your soups? Add some green beans into the mix!
Other Canned Corned Beef Recipes
Canned corned beef stew is a simple stew that never fails to satisfy!
Make it today and enjoy!
Looking for other canned corned beef recipes?
Try these:
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Canned Corned Beef Stew
Ingredients
- 3 cups chicken broth reduced sodium recommended
- 2 cups water
- 2 cups diced carrots
- 1 large yellow onion peeled & diced
- 3-4 stalks celery thinly sliced
- 1 1/2 lbs petite potatoes halved
- 2 12 oz cans corned beef
Instructions
- Add all of the ingredients, except the corned beef, to a large pot or Dutch oven.3 cups chicken broth, 2 cups water, 2 cups diced carrots, 1 large yellow onion, 3-4 stalks celery, 1 1/2 lbs petite potatoes
- Bring the mixture to a boil, then immediately reduce the heat. Add the corned beef to the pot and simmer for 15-20 minutes, or until the potatoes are fork tender.2 12 oz cans corned beef
- Serve warm & enjoy!
Notes
- Corned beef is naturally very salty. For this reason I highly recommend reduced or no salt broth. You also don't need to add salt to season the stew!
- Season the soup to your liking. I tend to add garlic powder, some thyme, freshly cracked black pepper, and a bay leaf.
- Serve the soup with good crusty bread to sop up leftover broth.
- Prefer more veggies in your soups? Add some green beans into the mix!
Nutrition
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