Raley’s Irish Corned Beef Stew: A Hearty and Delicious Recipe

St. Patrick’s Day might be the traditional time for corned beef and cabbage, but this Raley’s Irish Corned Beef Stew recipe is so good, you’ll want to make it year-round! Using Raley’s corned beef, this stew is packed with tender meat, flavorful vegetables, and a rich, savory broth that will warm you from the inside out. It’s a comforting and satisfying meal perfect for a chilly evening, a family gathering, or simply when you’re craving a taste of authentic Irish fare. This recipe takes the classic corned beef and cabbage and elevates it to a hearty and delicious stew that’s easy to prepare and even better the next day.

## Why Raley’s Corned Beef?

Raley’s corned beef is a great choice for this stew because of its quality and flavor. Raley’s often sources high-quality cuts of beef, and their corned beef is typically well-brined, resulting in a tender and flavorful end product. The brine provides a unique tangy flavor that complements the vegetables perfectly in this stew. Using Raley’s corned beef simplifies the cooking process, allowing you to focus on creating a truly delicious and satisfying stew.

## Ingredients:

* **Raley’s Corned Beef:** 3 pounds, preferably the point cut, rinsed.
* **Beef Broth:** 8 cups (low sodium preferred)
* **Yellow Onions:** 2 large, chopped
* **Carrots:** 4 large, peeled and chopped
* **Celery:** 3 stalks, chopped
* **Potatoes:** 3 pounds, Yukon Gold or Russet, peeled and cubed
* **Cabbage:** 1 medium head, cored and chopped into large pieces
* **Garlic:** 4 cloves, minced
* **Dried Thyme:** 1 teaspoon
* **Dried Rosemary:** 1/2 teaspoon
* **Bay Leaves:** 2
* **Worcestershire Sauce:** 2 tablespoons
* **Apple Cider Vinegar:** 1 tablespoon
* **Olive Oil:** 2 tablespoons
* **Salt and Black Pepper:** To taste
* **Fresh Parsley:** Chopped, for garnish (optional)
* **Dijon Mustard:** For serving (optional)

## Equipment:

* Large Dutch Oven or Stockpot
* Cutting Board
* Knife
* Measuring Cups and Spoons
* Wooden Spoon or Ladle

## Instructions:

### Step 1: Prepare the Corned Beef

1. **Rinse the Corned Beef:** Remove the corned beef from its packaging and rinse it thoroughly under cold water. This helps to remove excess salt from the brining process. While some people enjoy the very salty flavor, rinsing allows you to control the salt level in the final stew.
2. **Sear the Corned Beef (Optional):** For extra flavor, you can sear the corned beef before simmering. Heat 1 tablespoon of olive oil in your Dutch oven or stockpot over medium-high heat. Sear the corned beef on all sides until browned, about 2-3 minutes per side. This step adds a rich, caramelized flavor to the meat. Remove the corned beef from the pot and set aside.

### Step 2: Sauté the Vegetables

1. **Sauté the Onions, Carrots, and Celery:** Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onions, carrots, and celery. Sauté over medium heat until the onions are translucent and the vegetables are slightly softened, about 5-7 minutes. Stir occasionally to prevent burning. This process, known as mirepoix, forms the flavorful base of the stew.
2. **Add the Garlic:** Add the minced garlic to the pot and sauté for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.

### Step 3: Build the Stew

1. **Add the Broth and Seasonings:** Pour the beef broth into the pot, scraping up any browned bits from the bottom (this is called deglazing and adds extra flavor). Add the dried thyme, dried rosemary, bay leaves, Worcestershire sauce, and apple cider vinegar. Stir to combine.
2. **Return the Corned Beef to the Pot:** Place the rinsed (and seared, if you chose to sear it) corned beef back into the pot, making sure it is mostly submerged in the broth. If necessary, add a little more broth or water to cover the meat.

### Step 4: Simmer the Stew

1. **Bring to a Simmer:** Bring the stew to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it simmer for 2.5-3 hours, or until the corned beef is very tender and easily shredded with a fork. The longer it simmers, the more flavorful the stew will become.
2. **Check for Tenderness:** After 2.5 hours, check the corned beef for tenderness. If it is not easily shredded, continue to simmer for another 30 minutes to an hour. The exact cooking time will depend on the size and cut of your corned beef.

### Step 5: Add the Potatoes and Cabbage

1. **Remove the Corned Beef:** Once the corned beef is tender, carefully remove it from the pot and place it on a cutting board to cool slightly.
2. **Add the Potatoes:** Add the cubed potatoes to the stew. Increase the heat to medium and bring the stew back to a simmer. Cook the potatoes until they are tender, about 15-20 minutes.
3. **Add the Cabbage:** Add the chopped cabbage to the stew. Cook until the cabbage is tender-crisp, about 5-7 minutes. Be careful not to overcook the cabbage, as it can become mushy.

### Step 6: Shred the Corned Beef and Finish the Stew

1. **Shred the Corned Beef:** While the potatoes and cabbage are cooking, shred the cooled corned beef using two forks. Discard any excess fat or gristle.
2. **Return the Corned Beef to the Pot:** Return the shredded corned beef to the pot with the potatoes and cabbage. Stir to combine.
3. **Season to Taste:** Taste the stew and season with salt and black pepper as needed. Remember that corned beef is already salty, so you may not need to add much salt.
4. **Simmer Briefly:** Simmer the stew for another 5-10 minutes to allow the flavors to meld together.
5. **Remove Bay Leaves:** Before serving, remove the bay leaves from the stew.

### Step 7: Serve and Enjoy

1. **Serve Hot:** Ladle the Raley’s Irish Corned Beef Stew into bowls and serve hot.
2. **Garnish (Optional):** Garnish with fresh chopped parsley, if desired.
3. **Serve with Dijon Mustard (Optional):** Some people enjoy serving corned beef stew with a dollop of Dijon mustard for an extra tangy kick.
4. **Enjoy!** Savor the rich flavors and comforting warmth of your homemade Irish Corned Beef Stew!

## Tips for the Best Raley’s Irish Corned Beef Stew:

* **Choose the Right Cut of Corned Beef:** The point cut of corned beef is generally more flavorful and tender than the flat cut. However, either cut will work well in this stew.
* **Don’t Skip the Rinsing:** Rinsing the corned beef before cooking helps to remove excess salt and allows you to control the saltiness of the final stew.
* **Sear the Corned Beef for Extra Flavor:** Searing the corned beef before simmering adds a rich, caramelized flavor to the meat.
* **Don’t Overcook the Cabbage:** Overcooked cabbage can become mushy and unpleasant. Add it to the stew during the last few minutes of cooking to ensure it remains tender-crisp.
* **Adjust the Seasoning to Your Liking:** Taste the stew and adjust the seasoning with salt and pepper as needed. Remember that corned beef is already salty, so you may not need to add much salt.
* **Make it Ahead of Time:** This stew tastes even better the next day, as the flavors have more time to meld together. You can make it a day or two in advance and store it in the refrigerator.
* **Slow Cooker Option:** This recipe can also be adapted for the slow cooker. Simply follow steps 1-3, then transfer the ingredients to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Add the potatoes and carrots during the last 2-3 hours of cooking, and the cabbage during the last hour.
* **Add Other Vegetables:** Feel free to add other vegetables to the stew, such as parsnips, turnips, or rutabaga.
* **Thicken the Stew:** If you prefer a thicker stew, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last few minutes of cooking.
* **Use Fresh Herbs:** While dried herbs work well in this recipe, fresh herbs will add even more flavor. If using fresh herbs, add them during the last 30 minutes of cooking.

## Serving Suggestions:

* Serve with a side of crusty bread for dipping into the broth.
* Top with a dollop of sour cream or plain yogurt.
* Serve with a side salad.
* Pair with a dark beer or stout.

## Variations:

* **Spicy Corned Beef Stew:** Add a pinch of red pepper flakes or a diced jalapeño pepper to the stew for a spicy kick.
* **Irish Stout Corned Beef Stew:** Substitute 1 cup of the beef broth with a cup of Irish stout for a deeper, richer flavor.
* **Creamy Corned Beef Stew:** Stir in 1/2 cup of heavy cream or sour cream during the last few minutes of cooking for a creamier stew.

## Nutritional Information (Approximate, per serving):

* Calories: 450-550
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 30-40g

*Note: Nutritional information can vary depending on the specific ingredients used and serving size.*

## Storing Leftovers:

* **Refrigerate:** Store leftover stew in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** Freeze leftover stew in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

## Reheating:

* **Stovetop:** Reheat the stew on the stovetop over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the stew in the microwave in a microwave-safe bowl, stirring occasionally, until heated through.

This Raley’s Irish Corned Beef Stew is a classic comfort food that’s perfect for any occasion. With its tender corned beef, flavorful vegetables, and rich broth, it’s sure to become a family favorite. Enjoy!