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Corned beef stew

Corned beef stew
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Ingredients/Components

  • water - 2 c
  • oil - 1 Tbsp
  • Worcestershire sauce - 1 Tbsp
  • chopped onion - 1/2 c
  • chopped celery - 1/4 c
  • catsup - 1 Tbsp
  • can stewed tomatoes - 1 oz
  • green pepper - 1/4 c
  • instant beef bouillon granules - 1 tsp
  • medium zucchini, chopped - 1 item
  • can corned beef, cubed - 1 oz

How to make corned beef stew:

In Dutch oven, cook onion, celery and green pepper in hot oil until tender but not brown. Stir in water, potatoes, undrained tomatoes, zucchini, catsup, Worcestershire sauce and bouillon granules. Bring to boil. Reduce heat and simmer covered 15 minutes. Stir in corned beef. Cook 1 to 2 minutes more until meat is heated through. Serve immediately. Makes 4 servings.

Recipe categories: Soups & stews, Chowders, Stew.

Rating:
Corned beef stew
4
Average rating: 4 of 5, total votes: 4
Cook. Time: PT45M
Total Time: PT45M


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