Canned Corned Beef Stew
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.
Servings: 6
Calories: 7kcal
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
Calories: 7kcal | Carbohydrates: 1g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Cholesterol: 2mg | Sodium: 436mg | Potassium: 21mg | Sugar: 1g | Vitamin A: 2IU | Calcium: 5mg | Iron: 0.1mg