Corned Beef Stew
A hearty and comforting stew combining savory corned beef with split pea and ham soup, vegetables, and a biscuit topping. Perfect for a quick family meal, this dish offers rich flavors and a satisfying texture, making it ideal for cold evenings or weekend dinners.
Ingredients
Instructions
- Combine the condensed split pea and ham soup, water, undrained mixed vegetables, and cubed corned beef in a pot. Bring to a boil over low heat.
- In a separate bowl, stir together the packaged biscuit mix and 1/3 cup water to form a dough.
- Spoon the biscuit dough onto the boiling stew in small mounds or dollops.
- Cook uncovered for 10 minutes.
- Cover and cook for an additional 10 minutes.
Tips & Substitutions
For a twist on the flavor, consider adding a tablespoon of Dijon mustard or a splash of Worcestershire sauce to the stew. If you don't have mixed vegetables on hand, frozen peas and carrots work great as substitutes. Ensure the corned beef is cubed evenly for consistent cooking. For a heartier stew, add some diced potatoes.
Serving Suggestions
Serve the corned beef stew hot, garnished with fresh parsley for color. It pairs beautifully with crusty bread or a side salad. You can also serve it alongside Reuben Sandwiches for a delightful meal. For a complete dinner, consider adding roasted vegetables on the side.
Storage & Reheating
Leftover corned beef stew can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a pot over medium heat, stirring occasionally, until heated through. You can also use a microwave, heating it in short intervals and stirring for even warmth.
Nutrition & Diet Analysis (per serving)
Each serving of Corned Beef Stew contains roughly 334 calories, with 13g protein, 48g carbohydrates, and 10g fat. It is an excellent source of vitamin A (38% of the Daily Value) and protein (26% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1053mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of canned?
Absolutely! You can use fresh carrots, peas, and green beans. Just chop them into small pieces and add them to the stew at the beginning of the cooking process to ensure they become tender.
Is there a way to make this stew vegetarian?
Yes, to make a vegetarian version, substitute the corned beef with cubed firm tofu or tempeh, and use vegetable broth instead of the soup. You can also add more vegetables like bell peppers and zucchini for added flavor and texture.
How can I make the biscuit topping fluffier?
To achieve a fluffier biscuit topping, ensure you do not overmix the dough; just combine until moistened. You can also add a bit of baking powder to the biscuit mix for extra lift. Serve immediately after cooking for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).