Irish Corned Beef Stew
This hearty corned beef stew is delightful, with complex flavors from the corned beef spice packet and the addition of vinegar. It makes a wonderful meal for St. Patrick's Day.
all-purpose flour
⅓
cup
corned beef brisket (with spice packet), excess fat trimmed and meat cut into 1-inch cubes
1
(3 pound)
olive oil
⅓
cup
red potatoes, peeled and cubed
1 ½
pounds
peeled and cubed parsnips
2
cups
peeled and cubed carrots
2
cups
onion, cut into chunks
1
extra-large
water
1 ½
cups
Irish stout beer
1
(12 fluid ounce) can or bottle
beef broth
1
(10.5 ounce) can
cabbage, cored and coarsely chopped
1
head
distilled white vinegar
¼
cup
 Place flour into a large bowl; add corned beef cubes and toss to coat.
  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.
  Reduce the heat to low and simmer until corned beef is very tender and the stew has thickened, 2 to 2 1/2 hours.
  Mix cabbage into the stew and simmer until tender, about 15 minutes. Stir in vinegar.
