Ingredients

• 0.33 cups all-purpose flour
• 1 , 3 pound
• 0.33 cups olive oil
• 1.5 pounds red potatoes , peeled and cubed
• 2 cups peeled and cubed parsnips
• 2 cups peeled and cubed carrots
• 1 extra-large onion , cut into chunks
• 1.5 cups water
• 1 , 12 fluid ounce
• 1 , 10.5 ounce
• 1 head cabbage , cored and coarsely chopped
• 0.25 cups distilled white vinegar

Instructions

1. 1 Place flour into a large bowl; add corned beef cubes and toss to coat.
2. 2 Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add beef cubes and brown on all sides, about 10 minutes. Sprinkle spice packet over meat, then mix in potatoes, parsnips, carrots, and onion. Add water, stout beer, beef broth, and any unused flour; stir to combine. Bring to a boil.
3. 3 Reduce the heat to low and simmer until corned beef is very tender and the stew has thickened, 2 to 2 1/2 hours.
4. 4 Mix cabbage into the stew and simmer until tender, about 15 minutes. Stir in vinegar.

Nutrition per serving