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.