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CORNED BEEF STEW
This is an old recipe from the 50's and early '60s. It sure came in handy when there was too much month left at the end of the money! *LOL* Of course, it's great for after-work or after-shopping fatigue, too.
Serves: 4
Prep.Time: 20 minutes
1 tablespoon butter or margarine
1 cup coarsely chopped onion
1 carrot -- thinly sliced
1 rib celery -- thinly sliced
1 clove garlic -- minced
1 large potato -- peeled and diced
Salt and pepper to taste
Dash cayenne -- optional
1/8 teaspoon dried thyme
2-1/2 cups chicken broth
1 can corned beef (12 oz.) -- cut in chunks
In a large saucepan, heat butter or margarine; saute onion, celery, carrot and garlic until soft, about 5 minutes, sprinkling with a little salt and pepper to bring out the flavors. Add potato, cayenne and thyme; toss to coat. Add broth; bring to boil and cook over medium heat, partially covered 10-12 minutes or until vegetables are tender. Add corned beef; mix well and heat through, about 5 minutes, stirring occasionally. Serve hot.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved