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Jim's Canned Corned Beef Stew


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  • 3 quarts beef broth (or chicken broth or water)
  • 3 lbs baby red potatoes, washed and halved
  • 1 medium onion, chopped
  • 1 can corn niblets
  • 1 large can diced tomatoes, drained
  • 1 cup green peas
  • 1 cup green beans
  • 1 cup cut okra
  • 1 cup diced carrots
  • 1 cup bell pepper, chopped
  • 1 cup celery, chopped
  • 1 envelope dry French onion soup mix
  • 2 cups shredded cabbage
  • 1/4 teaspoon caraway seeds
  • Salt and pepper to taste
  • Use leftover vegetables in the stew



Step 1

Put potatoes in cold broth/water and bring to a simmer. Add remaining ingredients, except the corned beef. Cover and simmer until all vegetables are cooked.

Cut corned beef into cubes and gently stir into stew. Adjust seasonings and serve.


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