Corned Beef Stew (Bully Beef Stew)
Corned Beef Stew (Bully Beef Stew). Follow this simple method to recreate a beloved classic at home.
Ingrédients
- 1 can (340–400g) corned beef
- 2 medium potatoes, peeled and diced
- 1 large onion, chopped
- 1–2 carrots, sliced
- 1 bell pepper, chopped (optional)
- 2 tbsp cooking oil
- 1–2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp curry powder (optional)
- salt and black pepper to taste
- 1–2 cups water or beef stock
- fresh parsley, chopped (for garnish)
Instructions
- Heat oil in a medium pot over medium heat. Sauté onion and garlic until soft and fragrant.
- Add potatoes, carrots, and bell pepper, stirring for a few minutes.
- Sprinkle in paprika, curry powder, salt, and pepper, stirring to coat the vegetables.
- Add water or beef stock to cover the vegetables partially. Bring to a simmer and cook until potatoes and carrots are tender (about 15–20 minutes).
- Remove the corned beef from the can and break it into chunks. Gently stir it into the stew, cooking for another 5 minutes until heated through.
- Adjust seasoning to taste. Sprinkle with chopped parsley before serving.
