Ingredients
The following ingredients have 4 Servings
- 1 lb corned beef roast
- 1/2 head of cabbage (chopped)
- 8 oz. mushrooms (sliced mushrooms)
- 1 onion (rough dice)
- 3 carrots (peeled and sliced)
- 2 stalks celery (cut on the diagonal)
- 3 cups red potatoes (quartered)
- 1 bottle beer (recommend Guinness or equivalent)
- 2-3 cups beef stock
- 1 tsp steak seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 tbsp flour
Instruction
- Preheat oven to 350 degrees.
- Removed the fat cap from the roast and diced up the beef into bite-sized pieces.
- Chop the vegetables as directed, set aside.
- Using a large ziplock bag add the flour, salt, pepper and steak seasoning. Add the diced meat and massage the flour/spices in.
- In a large stock pot over medium heat add two tablespoons olive oil. Add the beef mixed with flour. Brown the meat well. You'll want to get a good crust on all the sides. About three minutes one side, give it a good stir, 3 minutes again, remove from the pan.
- Next add all of the vegetables to the pan. (You may need to add additional olive oil.) Sauté for three more minutes.
- You'll have a bunch of brown bits on the bottom of the pan. Pour the entire bottle of beer into the pot, scrape the bottom of the pot. It might take a minute or two, but you want to scrape up all those brown bits!
- When you have all of the bits off the bottom of the pan, put the beef back in the pan with the vegetables. It will seem like a lot, but don't worry, they will cook down. After you've added the vegetables, add the beef stock to cover the vegetables. Increase the heat to medium high and bring it to a boil.
- Once it begins to boil, cover it tightly. Place it in the preheated oven for 1 1/2 hours.
- ***STOVE TOP*** Once it begins to boil, reduce the heat to low and cover it tightly. Simmer for about 1 1/2 hours until the beef is tender. Check it occasionally and just give it an occasional stir.
- Remove the soup from the stove or oven, finish by adding a good handful of minced parsley. Stir well and serve.