This corned beef stew recipe shows how easy it is to prepare a good meal with store cupboard essentials like corned beef, tomato puree and spices. It is a great for those times when you are not able to go shopping or just can’t be bothered. This recipe was inspired by Nigerian corned beef stew.
I had corned beef for the first only when I left home for University in Nigeria and I didn’t really take to it. I found it hard to open and cut my finger on the oblong can a few times. We still don’t eat it often, but I like to keep a few cans in my cupboard for emergency "concoction rice" or "corned beef stew".
This is what this corned beef stew recipe is about – a quick fix with regular ingredients from the cupboard, fridge and freezer. It is quick, easy and very adaptable. You can add anything you like; eggs, vegetables, whatever catches your fancy. I added grated carrots to bulk up the stew with additional nutrients without showing, which makes it difficult for “picky” little fingers to pick out the vegetables.
What Is Corned Beef?
Corned beef is traditionally prepared from brisket. This is meat from the breast area of the cow which is usually tough and needs to be cooked for hours. Canned corned beef is made from low grade meat. The meat is first cooked, then cleaned to remove fatty tissues and connective tissues. Curing salt (sodium nitrite) is added to the beef before grinding, followed by canning. The nitrite acts as preservative and it is responsible for the pink colour of the canned corned beef.
Is Corned Beef Good For You?
Canned corned beef is a beef product which is rich in protein and fat, it was a major part of the rations of British soldiers in WW1 and WW II.
However, it contains a high amount of salt from the curing process. It falls into the category of processed meat same as sausages, ham and pepperoni and should not be eaten often. Cooking corned beef in a stew with vegetables helps to bulk it out so less quantity is consumed at one go.
How To Prepare Corned Beef Stew
Here is what you need...
A few notes about ingredients;
- Corned beef: This recipe is a quick one which calls for store cupboard ingredients, hence canned corned beef. However you can make your own ahead and keep in the freezer for when needed. The Spruce Eats have a recipe for homemade corned beef.
- Vegetables: You can add your preferred vegetable(s) to this stew. The recipe is a good way to get rid of old vegetables at the end of the week. You can grate or just cut into smaller pieces depending on what you like.
- Pepper Flakes: How much pepper you use depends on personal preference.
How To Make It...
Grate the carrots and chop the garlic cloves.
Heat the oil in a pan under medium heat, then add the onions.
Cook the onions until translucent. Pour in the garlic, curry powder, smoked paprika, thyme and pepper flakes. Stir for 30 secs then add the carrots and tomato puree. Mix well.
Cover the pan and allow to simmer for 10 mins.
Pour the corned beef into the pan and mix well. Taste and add salt as required.
Cover and allow to simmer for 5 mins under low heat. Stir regularly to prevent sticking to the bottom of the pan.
Remove from heat and serve.
Recipe FAQ and Notes
Why add salt at the end? – Corned beef is quite salty, so it is advisable to taste the stew after adding corned beef to decide how much salt to add.
How do I open corned beef can? If you struggle to open the can all the way with the key like me, then you must watch this video.
What do I serve with corned beef stew? Corned beef stew goes well with a lot of starchy foods. You can eat it with Pasta, rice, yam, bread, potatoes, plantain, bread, waakye; anything that you would normally eat with a sauce really.
Can I freeze corned beef stew? Certainly! It will last many weeks in the freezer. Bring it out to thaw in the fridge overnight, then warm.
Store Cupboard Corned Beef Stew
- 3 tablespoons Oil
- 1 cup Chopped onion
- 2 cloves Garlic
- 1 teaspoon Mild curry powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Pepper flakes
- 1 teaspoon Thyme
- 2 Carrots medium
- 1 can Tomato puree Or Tomato Passata(500g)
- 1 can Corned beef (340g)
- Salt to taste
- Heat the oil in a pan under medium heat, then add the onions.
- Cook the onions until translucent. Pour in the garlic, curry powder, smoked paprika, thyme and pepper flakes.
- Stir for 30 secs then add the carrots and tomato puree. Mix well.
- Cover the pan and allow to simmer for 10 mins.
- While the sauce is cooking, open the corned beef can, pour into a bowl and mash with a fork.
- Pour the corned beef into the pan and mix well. Taste and add salt as required.
- Cover and allow to simmer for 5 mins under low heat. Stir regularly to prevent sticking to the bottom of the pan.
- Remove from heat and serve.
Other Nigerian inspired sauces to try are;