This corned Beef stew is the ideal Winter stew, also called a Campfire Stew. You can use any vegetables you like, but I recommend Carrots, Swede, Potato and Parsnips, all mixed together in a spicy beef broth . This Corned Beef Stew is ideal to cook on a campfire as all of the ingredients are cooked in the same pot.
Ingredients :
1 Tin of Corned Beef (340 g)
300 g Chopped Carrots
500 g of Diced Potatoes
300 g of Chopped Parsnip
5 Beef stock cubes
1.5L of Water
1/4 tsp Salt
1/4 tsp Black Pepper
2 tbs Cornflour
+ 45 ml of Water
Method :
Bring 1.5 liters of water to the boil in a cast iron caserole dish.
While the water is heating up, peel and rough chop your veg , including the potatoes.
Get 1/4 tsp of salt into the water.
Add the chopped up veg to the pot and reduce the heat to a slow , rolling boil. Boil the vegetables for 20 minutes so that they are just starting to cook.
In a seperate bowl mix together 5 beef stock cubes and 1/4 tsp of Black pepper.
Make a cornflour slurry from 2 tbs of cournflour and 45 ml of cold water.
Dice your corned beef up into rough cubes and set aside in the fridge.
When the vegetables are cooked mix in the beef stock & Pepper mix with a whisk. Continue to boil for a further 10 minutes.
Add the corned beef to the pot.
Finally you can thicken the stock with the cornflour. Leave to simmer for 15 minutes before serving.
You can keep this warm in a slow cooker for 24 hrs or refrigerate and use within 3 days.
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