Corned beef gets a second (maybe even better) life with Corned Beef Hash, a hearty breakfast that’ll have you jigging. A jovial collision of skillet-fried potatoes and leftover corned beef brisket topped with egg, this traditional corned beef hash is stick-to-your-ribs satisfying.

Whether you have Corned Beef and Cabbage leftovers from your St. Patrick’s Day festivities, or just want to make a hash (you can buy cooked corned beef from the deli counter!), old-fashioned corned beef hash is easy, filling, and flavorful.

Cabbage, corned beef, and potatoes are a dynamic trio, like in One Pan Cabbage and Sausage Recipe, and Slow Cooker Sausage, Cabbage, and Potatoes.

Serve corned beef hash or any of these other St. Patrick’s Day recipes with a side of Irish Soda Bread and a drink of Whiskey Smash, and you’ll be seeing green.

Corned Beef Hash Origins

Traditional corned beef hash is actually thought to be of English origin, but hashes have been around for centuries as an easy way to repurpose bits of meat and vegetables.

The world “hash” comes from the French word “hacher,” which means “to chop.”

Corned beef is a traditional (and particularly delicious) meat to use in a hash because the saltiness of the corned beef pairs perfectly with the buttery potatoes and biting cabbage, with runny eggs acting like gravy meddling it all together.

Hashes are versatile, as you can add or subtract your favorite vegetables (this Sweet Potato Hash is a great example).

How to Make Easy Corned Beef Hash

After chopped potatoes are simmered, the entire dish comes together in one pan, with the eggs nestled right in.

The Ingredients

• Corned Beef. Either make it yourself (this recipe is everything you need to know!), or have the butcher thick-cut corned beef, and then chop it into 1/4-inch pieces.
• Potatoes. I like to use Yukon gold potatoes in hashes because they are naturally buttery flavored, and more dense and rich than russet potatoes.

• Cabbage. Do not overlook cabbage in the produce section. It is a seriously underrated veggie, packed with vitamin K, vitamin C, and folate. Plus if you made Corned Beef and Cabbage, you’ll probably have some leftover.
• Carrots and Onion. Adds sweetness, texture, and depth of flavor.

• Eggs. They nestle in the hash, and as the yolks break open you’ll exhale “ooo, ahhh” as you behold the delicious dish and dig in. If you prefer your eggs cooked over hard, I won’t judge (just don’t tell me).
• Fresh Parsley. For garnishing. You’ll get pinched if there isn’t any green, right?
• Canola Oil. For frying the potatoes. You can swap another oil, as long as it has a high smoke point (so not extra virgin olive oil).

The Directions

1. Simmer potatoes with water in a medium saucepan until fork-tender.

2. Drain potatoes, and air dry for 10 minutes on a clean kitchen towel.

3. Brown the potatoes.

4. Stir in the beef, cabbage, any other vegetables, and salt, and cook until the vegetables are softened.

5. Cook the eggs, either directly in the skillet with the vegetables or fried separately in a pan and add into the dish.

6. Garnish with parsley just before serving. ENJOY!

Storage Tips

• To Store. Corned beef hash is best served right after cooking, as the potatoes will lose their crispiness as it sits; however, you can store leftover corned beef in an airtight container for up to 4 days.
• To Reheat. Rewarm in a skillet on the stove over medium heat.

What to Serve with Corned Beef Hash

• Bread. Scoop and dip with Irish Soda Bread Muffins or Irish Soda Bread.
• Salad. Arugula Salad is my go-to easy dinner side salad. Corn beef hash can be served for breakfast or dinner.
• Roasted Vegetables. Make Roasted Brussels Sprouts or Roasted Broccoli to add some green to the meal.
• Dessert. Chocolate Whiskey Cake or Guinness Brownies would be so festive.

Recommended Tools to Make this Recipe

• Cast Iron Skillet. Heavy duty and pre-seasoned, let this be your vessel for many one-pot meals.
• Large, Non-Slip Cutting Board. For prepping all your veggies.
• Spatula. This flexible spatula is not just for fish.

The Best Cast Iron Skillet

Designed to heat evenly and steadily, holding heat so foods stay warm while serving, this cast iron pan features a pre-seasoned cooking surface to help prevent sticking, and oversized handles for easy and secure lifting.

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A day that starts with corned beef hash is sure to be lucky. Enjoy!

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Corned Beef Hash

Traditional corned beef hash is an easy and tasty way to use leftover corned beef. With potatoes, cabbage, carrot, onion, and egg.

Course brunch, Dinner, Main Course

Cuisine Irish

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 305kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons canola oil
• 2 Yukon gold potatoes scrubbed and cut into 1/4-inch cubes (about 1 pound total)
• 1 1/2 teaspoons kosher salt divided
• 3 cups thinly chopped green cabbage 1/2 medium head or 3 cups chopped, destemmed kale
• 1 medium yellow onion diced
• 3 medium carrots peeled and diced
• 1 pound cooked thick-cut corned beef chopped into 1/4-inch pieces
• 4 to 6 large eggs
• Chopped fresh parsley

Instructions

• Place the potatoes in a medium saucepan and cover with at least 2 inches of cold water. Bring to a steady simmer over medium high heat, but do not allow the water to reach a full boil (adjust the heat as needed). Simmer until the potatoes are fork-tender, about 8 to 10 minutes. Drain, spread into a single layer on a clean kitchen towel, and air dry for 10 minutes (this will help the potatoes crisp).
  
• Heat the oil in a large cast iron or similar heavy-bottomed skillet over medium heat. When shimmering, arrange the potatoes in a single layer in the skillet. Sprinkle with ½ teaspoon of the salt. Cook, undisturbed, for 7 to 8 minutes, until the bottom of the potatoes are browned (keep an eye on them and reduce the heat as needed to avoid burning). Flip the potatoes, sprinkle with 1/2 teaspoon salt, and continue cooking, undisturbed, until the other side is browned and crisp, 5 to 7 minutes more.
  
• Stir in the cabbage, onion, carrots, corned beef, and remaining 1/2 teaspoon salt, and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes.
  
• Cook the eggs: To cook the eggs directly in the skillet (one less pan but a little harder to achieve the ideal yolk), with the back of a spoon, make 4 to 6 wells in the vegetables. Crack an egg into each well. Sprinkle with salt and pepper and cook until the yolk is set. Or, to fry the eggs separately, heat a medium skillet over medium heat with a drizzle of oil. Crack the eggs into the skillet, sprinkle with salt and pepper, and cook, undisturbed, until the yolk is just set. Transfer the eggs to the corned beef hash in the skillet or add to individual portions. Garnish with parsley just before serving.
  

Video

Notes

• TO STORE: Corned beef hash is best served right after cooking, as the potatoes will lose their crispiness as it sits; however, you can store leftover corned beef in an airtight container for up to 4 days.
• TO REHEAT: Rewarm in a skillet on the stove over medium heat.

Nutrition

Serving: 1of 6 | Calories: 305kcal | Carbohydrates: 17g | Protein: 17g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 150mg | Potassium: 688mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5290IU | Vitamin C: 48mg | Calcium: 57mg | Iron: 3mg

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Everyone is Irish with this hearty, savory Corned Beef and Cabbage recipe! A classic Irish-American dish of tender corn beef brisket slow cooked with cabbage, potatoes, and carrots, it’s an ultimate comfort food and a tasty way to celebrate St. Patrick’s Day.

Corned beef is a brisket that’s been cured in a spice and salt brine for 5 days, giving it a unique spicy, savory, tangy, and sweet flavor and meltingly tender texture.

Originally designed to preserve meat before the invention of refrigeration, the name “corned” refers to the large grains of salt, resembling kernels of corn, that were used to cure the beef.

These days, you can buy corned beef that has already been cured in the salt brine (most grocery stores carry them leading up to St. Patrick’s Day), or for the ultimate traditional corned beef experience, make your own homemade Corned Beef.

Once your corned beef is cured and ready to cook, set aside a few hours for it to cook slowly. As it rests, you’ll make the vegetables, then serve everything up for a rewarding, comforting dinner.

The History of Corned Beef and Cabbage

Corned beef and cabbage was popularized by Irish immigrants in the United States during the 19th century.

In Ireland, the traditional St. Patrick’s Day meal was bacon and cabbage, but due to the high cost of bacon in America, the resourceful Irish immigrants substituted corned beef instead.

With time, corned beef and cabbage became the classic dinner recipe served on St. Patrick’s Day.

It’s a tradition with a rich history that we can celebrate today!

Tips for the Best Corned Beef

• Rinse the Corned Beef Prior to Cooking. This removes excess salt and spices and ensures the brisket won’t be too salty.
• Low and Slow Cooking. Brisket is a tough cut of meat and needs long, gentle cooking to become tender. Corned beef takes about 3 hours to cook on the stove top.
• Cut the Vegetables Large. This will ensure they do not become too mushy and soft after boiling.
• Let Rest. The corned beef needs to rest for at least 20 minutes at room temperature prior to slicing to allow the juices in the meat to re-incorporate. If you cut it immediately, the meat will be tough.
• Slice Against the Grain. Cutting against the grain helps make the slices more tender.

How to Make this Corned Corned Beef and Cabbage Recipe

Corned beef and cabbage transforms humble ingredients into an all-in-one meal that can feed a crowd.

• Brisket is a tough, marbled cut of meat, but with gentle, slow cooking, it is coaxed into a meltingly tender dish.
• Cabbage is an undersung, nutritious, and budget-friendly vegetable with big-time potential.
• Potatoes and carrots round out the meal, making corned beef and cabbage a complete dish.

There are a variety of methods to cook corned beef, including in the crock pot, Instant Pot, baking, or boiling.

The best method depends upon how much time you have, as well as which appliances are in your kitchen.

Boiling corned beef is the most traditional way to cook it, and what you’ll find in the recipe below.

The Ingredients

• Corned Beef. Brisket that’s been cured in a salt brine for days, corned beef is flavored with whole spices like cardamom, mustard seeds, and peppercorns, plus brown sugar, vinegar, and a pink curing salt that gives it its color. It tastes richly savory and a little sweet and tangy. You can make your own corned beef from scratch, or purchase it premade.

• Pickling Spice. The key to classic corned beef flavor. It adds a delightful, harmonious blend of sweet, spicy, savory, and sour notes to the liquid. The pickling spice is also what tenderizes corned beef.
• Bay Leaf. The secret ingredient for tasty corned beef and cabbage! It subtly enhances the overall flavor of the dish and adds depth.
• Garlic. Another flavor booster for the cooking liquid.
• Cabbage. The classic companion for corned beef. Unlike raw cabbage, the cooked cabbage wedges are tender and flavorful. Cabbage is packed with vitamin C, fiber, and folate.
• Other Vegetables. A mix of carrots, potatoes, and onion. These three veggies become deliciously tender in the cooking liquid, absorbing its rich flavors. Together, they add vitamins, fiber, and potassium to the dish.
• Dijon Mustard. Tangy Dijon mustard is stirred into the cooking liquid at the end to help thicken it and add a boost of flavor. Dijon is the mustard that goes best with corned beef and cabbage.

The Directions

1. Rinse and dry the meat. Trim any excess fat.

2. Place the meat in a stockpot, covering it with at least 1 inch of water. Add the garlic, bay leaf, and pickling spice.
3. Boil over high heat, then reduce it to a simmer. Let simmer for 3 hours.

4. Allow the meat to cool for 10 minutes after the cooking time has ended. Using tongs, transfer the meat to a cutting board. Strain 2 cups of the liquid into a small bowl, and discard the remaining liquid. Rinse the pot.
5. Let the beef cool for 20 minutes.

6. Pour the strained liquid and water into the pot.

7. Add the vegetables, then bring the mixture to a boil. Baste the vegetables. Cover and simmer for 25 to 30 minutes, basting the vegetables 2 more times.

8. Slice the beef.

9. Transfer the vegetables to a serving platter. Add the beef.
10. Stir the mustard into the remaining liquid in the pot. Drizzle it over the platter. ENJOY!

Storage Tips

• To Store. Refrigerate corned beef and cabbage in an airtight storage container for up to 4 days.
• To Reheat. Gently rewarm leftovers in a covered baking dish in the oven at 350 degrees F or in the microwave.

What to Serve with Corned Beef and Cabbage

• Bread. You can’t go wrong with a side of Irish Soda Bread or Irish Soda Bread Muffins.
• Vegetables. For an extra serving of veggies, pair this meal with Roasted Green Beans or Sauteed Spinach.
• Salad. Shaved Brussels Sprouts Salad would be tasty with this recipe.
• Dessert. We can’t forget dessert! Guinness Brownies are a true treat.

Recommended Tools to Make this Recipe

• Stockpot. Use this for everything from corned beef to chili.
• Tongs. Easily pick up the beef without the liquid.
• Carving Knife. Perfect for carving corned beef.

The Best Knives

ZWILLING knives are incredibly high quality, easy to use, and built to last. This steel carving knife is ideal for slicing meats.

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Let’s all be Irish for a meal with this rich, savory, and comforting corned beef and cabbage recipe!

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Corned Beef and Cabbage

Traditional corned beef and cabbage recipe for the perfect St. Patrick's Day Irish comfort food. Enjoy tender corn beef brisket slow cooked with cabbage, potatoes, and carrots.

Course Dinner, Main Course

Cuisine Irish

Prep Time 1 hour hour 30 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 5 hours hours

Servings 6 (to 8) servings

Calories 576kcal

Author Erin Clarke / Well Plated

Ingredients

For the Corned Beef:

• 3- to 4- pound Corned Beef Brisket homemade or storebought
• 1 tablespoon pickling spice*
• 2 bay leaves
• 4 garlic cloves peeled

For the Cabbage & Vegetables:

• 2 cups water
• 4 medium carrots chopped on a bias into 2” pieces
• 1 pound Gold Potatoes or Yukon Gold potatoes, quartered
• 1 medium yellow or white onion peeled, halved, with halves cut into thirds
• 1 medium head cabbage cored and cut into wedges
• 1 1/2 teaspoons Dijon mustard

Instructions

• Rinse the brisket all over, then pat very dry. If applicable, trim off excess fat carefully with a paring knife, being careful not to cut away any of the meat itself.
• Place the brined brisket into a large stockpot (6 quarts or larger) and cover with at least 1 inch of water above the brisket. Add garlic cloves, bay leaf, and 1 tablespoon pickling spice.
  
• Bring liquid to a boil over high heat, then reduce the heat to maintain a low simmer. Cover and let simmer for about 3 hours or until the brisket registers 180 degrees F to 190 degrees F on a meat thermometer and is fork tender.
• Once the meat is ready, turn off the heat and let cool 10 minutes. With kitchen tongs, carefully remove the corned beef from the cooking liquid and transfer it to a cutting board. Remove 2 cups of liquid from the pot, then strain it into a bowl to remove any pieces. Set aside. Discard the remaining liquid from the pot and lightly rinse the pot to use later.
  
• Let the corned beef cool for 20 minutes at room temperature.
• While the corned beef cools, place the 2 cups of the strained liquid and 2 cups of water into the now-empty pot.
  
• Top with carrots, potatoes, onion, and cabbage. Bring liquid to a boil, then use a soup ladle to baste the vegetables at the top of the pot. Reduce heat to a low simmer, cover, and cook until vegetables have softened, about 25 to 30 minutes. Baste the vegetables with the hot liquid 2 more times as they cook.
  
• While the vegetables cook, slice the corned beef against the grain into 1/4” inch strips.
  
• When the vegetables are ready, use a slotted spoon to transfer them to a large serving platter that has a lip to prevent liquid overflow. Top the cooked vegetables with the sliced corned beef.
  
• To the pot of leftover liquid from the vegetables, add the mustard and mix together until combined. Spoon the liquid over the platter. Enjoy!

Video

Notes

• *Depending upon your brand of pickling spice, it can be a little heavy on the allspice. If you prefer, you can pick out a few of the allspice berries, or enjoy it as is.
• TO USE STORE-BOUGHT CORNED BEEF: Rinse a 3- to 4-pound corned beef brisket and pat before cooking as directed. If the corned beef comes with a pickling spice packet (sometimes the store-bought versions do), you can use this in place of the “1 tablespoon pickling spice” when cooking the corned beef, so you don’t need to buy a jar of pickling spice.
• TO STORE: Refrigerate corned beef and cabbage in an airtight storage container for up to 4 days.
• TO REHEAT: Gently rewarm leftovers in a covered baking dish in the oven at 350 degrees F or in the microwave.

Nutrition

Serving: 1(of 6) | Calories: 576kcal | Carbohydrates: 29g | Protein: 38g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Cholesterol: 122mg | Potassium: 1427mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6952IU | Vitamin C: 136mg | Calcium: 117mg | Iron: 5mg

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Corned Beef (sometimes called salt beef) is brisket that’s cured in a pickle-spiced salt brine, then cooked slowly to fall-apart, juicy perfection. While you can buy it, nothing compares to the taste and texture of homemade. It’s easy and worth it!

Corned beef tastes intensely savory, warmly spiced, and a little tangy and sweet.

Its name might sound odd, but corned beef is delicious.

The curing process makes corned beef brisket truly unique; its taste and texture are unlike other cuts of beef you’ve tried before.

Pink curing salt gives the beef its signature pink hue, and it’s often served with cabbage, along with potatoes and carrots.

Corned beef is probably best known for starring in Corned Beef and Cabbage.

In addition to serving it as a main, you can turn it into a corned beef sandwich with sauerkraut and cheese, mix it into Corned Beef Hash, or add it to cream cheese to make a tasty dip.

This post shares exactly how to make corned beef, starting with one of the biggest questions: its name!

Why is it Called Corned Beef?

The word “corned” refers to the large grains of rock salt that were originally used to make corned beef. They resembled kernels of corn.

Corned beef has been around for centuries, when people needed a way to preserve meat for long periods of time without refrigeration. “Corning” (curing) the beef preserved it.

Today, corned beef is popular in the U.S., especially on St. Patrick’s Day.

Making homemade corned beef at home is a lengthy process that takes time and planning (you’ll need to refrigerate the brisket in the corning liquid for at least 5 days prior to cooking), but this labor of culinary love is worth it.

Similar to a wet turkey brine, the time the brisket spends in the salty, spiced, sweet, and sour liquid makes all the difference in the world in its final flavor and texture.

How to Make the Best Corned Beef

This traditional corned beef recipe is made with pickling spices (you can purchase it online, or see recipe notes below to make your own), pink curing salt (this colors the corned beef), as well as brown sugar and vinegar to give the brisket notes of sweet and sour.

Corned beef is the perfect St. Patrick’s Day recipe project.

The key to making corned beef from scratch is to plan ahead! You’ll need to allow 5 days:

Corned Beef Process Overview

• Make the corning liquid (the salt brine). It will take a few hours to boil the brine and let it cool. Add the brisket, then refrigerate.
• Refrigerate the Brisket in the Salt Brine for 5 Days. This is the curing process; it turns brisket into corned beef!
• Cook the Corned Beef. Prepare the corned beef brisket, allowing 3 to 4 hours for cooking and cooling. You can boil, smoke, roast it, or use the slow cooker or instant pot. Boiling is the most traditional method to cook corned beef.

The Ingredients

• Brisket. Thanks to our corning liquid, curing process, and slow-cooking method, this tougher cut of beef becomes wonderfully tender and flavorful. Brisket meat is rich in vitamins, protein, and iron.
• Pink Curing Salt. Pink salt, also called curing salt, is what makes corned beef pink. It contains a compound called sodium nitrate, which both adds flavor and inhibits growth. Pink salt is NOT the same as pink Himalayan sea salt.

• Kosher Salt. Similarly to the pink salt, the kosher salt helps flavor and tenderize the brisket.
• Garlic. Adds a hint of delicious garlicky flavor.
• Brown Sugar. For a touch of sweetness that balances the more savory and sour flavors.
• Pickling Spice. Pickling spice is a blend of warm, earthy spices that provides rich flavor to the pickling liquid. A typical pickling spice packet may contain whole allspice, bay leaves, cardamom, cinnamon, ginger, coriander seed, mustard seeds, red pepper flakes, and whole black peppercorns.

The Directions

1. To brine the meat: Add the ingredients for the pickling liquid to a stockpot.

2. Bring the mixture to a boil. Let cool for 30 minutes.

3. Place a brining bag in a large vessel, then add the ice.

4. Pour the brining liquid over the ice. Let the mixture sit for about 1 hour.

5. Add the brisket to the brining bag, ensuring it is fully submerged. Brine for at least 5 days. Keep the temperature below 40 degrees F and above 32 degrees F.

6. Remove the brisket from the brine, discard the brine, then rinse the brisket and pat it dry.
7. Cook the brisket according to your desired method. To boil, transfer the meat to a stockpot, covering it with water. Add the garlic, bay leaf, and pickling spice. Bring to a boil, cover, and simmer for about 3 hours.
8. Strain part of the liquid into a bowl, and discard the remaining liquid. Allow the corned beef to rest for at least 20 minutes. Slice the beef across the grain. ENJOY!

Storage Tips

• To Store. Refrigerate corned beef in an airtight storage container for up to 3 days.
• To Reheat. Rewarm corned beef in a covered baking dish (like a Dutch oven) in the oven at 350 degrees F. Add a few tablespoons of water before covering to help keep the meat moist. You can also reheat corned beef in the microwave.
• To Freeze. Freeze beef in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Corned Beef

• Bread. You can’t beat corned beef with a side of Irish Soda Bread. Some Roasted Garlic Potato Rolls would also be tasty.
• Potatoes. Pair corned beef with Scalloped Potatoes, Crockpot Mashed Potatoes, or Hasselback Potatoes.
• Veggies. Roasted Carrots, Sauteed Cabbage, Cabbage Steaks, and Air Fryer Asparagus would all be tasty.
• Salad. Keep things light with a side of Arugula Salad.
• Mac and Cheese. For a crowd-pleasing side, try Instant Pot Mac and Cheese.

Recommended Tools to Make this Recipe

• Stockpot. A large stockpot is a must-have when making corned beef.
• Measuring Spoons. These have magnets on the handle to keep them together during storage. Comes with teaspoons and tablespoons.
• Carving Knife. Makes carving the corned beef a breeze.

Stainless Steel Stockpot

This stainless steel stockpot was designed for ease. It features handles that stay cool on the stovetop, can go in the dishwasher, and has a lifetime warranty.

Get on AMazon

This corned beef brisket takes time to make, but the unique flavor and melt-in-your-mouth texture are well worth it.

There’s no other beef like it!

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Corned Beef

The BEST how to guide for homemade corned beef. Brisket brined to perfection in a pickle-spiced salt brine, then slow cooked until fall-apart tender.

Course Appetizer, Main Course

Cuisine Irish

Prep Time 20 minutes minutes

Cook Time 5 days days 3 hours hours

Total Time 5 days days 3 hours hours 20 minutes minutes

Servings 6 servings

Calories 427kcal

Author Erin Clarke / Well Plated

Ingredients

For Brining the Corned Beef:

• 12 cups water
• 1 1/2 cups Morton’s Coarse Kosher Salt
• 4 cloves garlic minced
• 1/2 cup light brown sugar
• 2 tablespoons pink curing salt
• 3 tablespoons pickling spice* divided
• 3- to 4- pound flat cut beef brisket

For Cooking the Corned Beef:

• 1 tablespoon pickling spice*
• 2 bay leaves
• 4 garlic cloves peeled
• 4 cups ice cubes (1.5 pounds ice)

Instructions

Brining the Brisket (5 Days in Advance):

• In an 8-quart or larger stockpot, combine 12 cups water, kosher salt, garlic, brown sugar, pink salt, and 3 tablespoons of pickling spice.
  
• Bring the liquid to a boil, stirring until the sugar and salt dissolve. Cover the pot with a lid to make the liquid boil faster, checking on it every 5 minutes. Remove from the heat and let cool for 30 minutes.
  
• Line a large bucket, tub, pot, the insert of a crockpot, cooler, or other similar vessel large enough to hold the brisket and brine snugly with a brining bag. Add the ice.
  
• Pour the semi-cooled brining liquid on top (if it is still a little warm, the ice will melt and cool it down the rest of the way). Allow this mixture to sit and come to room temperature, about 1 hour.
  
• Place the brisket into the fully cooled liquid (your patience is worth it for food safety!) and submerge so it’s covered in liquid. If the brisket floats, weigh it down with a heavy pot, bag of ice, or similar (we top ours with a stack of dinner plates that is about the circumference of the bucket; if you are using your crockpot, you can flip the lid upside down and use that).
  
• Let the brisket brine for at least 5 days (or up to 7 days), ensuring that it stays below 40 degrees but above 32 degrees so that it does not freeze. You can place it in a refrigerator, in your garage, or outside if it's cold enough (just make sure it's not below freezing).

Cooking the Corned Beef (the day of):

• When ready to cook, remove the brisket from the brine. Discard the brine. Rinse the brisket all over, then pat very dry. Trim off any excess fat with a paring knife, being careful not to cut away any of the meat itself. 
• Place the brined brisket in a large stockpot (6 quarts or larger). Add water until it is at least 1 inch above the brisket. Add garlic cloves, bay leaf, and 1 tablespoon pickling spice. 
• Bring the liquid to a boil over high heat. Reduce the heat, keeping the liquid at a low simmer. Cover the pot and let simmer for about 3 hours, until the brisket is fork tender and registers 180 degrees F to 190 degrees F on an instant read thermometer.
• Turn the heat off and allow the meat to cool for 10 minutes. Use tongs to remove the corned beef to a cutting board. Remove 2 cups of the liquid from the pot. Strain the liquid into a bowl and set aside. Discard the remaining liquid from the stockpot. Rinse the pot.
• Allow the corned beef to sit at room temperature for 20 minutes.
• When you're ready to slice the corned beef, cut against the grain into 1/4" inch strips.

Video

Notes

• *Depending upon your brand of pickling spice, it can be a little heavy on the allspice. If you prefer, you can pick out a few of the allspice berries, or enjoy it as is.
• *TO MAKE YOUR OWN PICKLING SPICE, stir together the following: 1/2 tablespoon each yellow mustard seed, multi-colored peppercorns, coriander seeds, allspice berries, red pepper flakes, and whole cloves; 2 whole cardamom pods; 1/2 cinnamon stick, crushed; 2 dried bay leaves, broken into pieces; and 1 teaspoon ground ginger.

Nutrition

Serving: 1 (of 6) | Calories: 427kcal | Carbohydrates: 19g | Protein: 47g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 141mg | Potassium: 795mg | Fiber: 0.1g | Sugar: 18g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 5mg

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Every bite of this old-fashioned Crockpot Beef Stew recipe soothes me from the inside out. Tender beef and vegetables nestled into a rich, soulful gravy, this slow cooker beef stew will reward your patience with every bite.

Calling all the warm fuzzies, cuddly blankets, and flannel!

It’s time for a warm squeeze in dinner form: crockpot beef stew.

Now that each day seems to be cooler than the last, I wanted to share a recipe for a warm-you-up (and lightened-up) slow cooker beef stew.

It’s, without a doubt, one of the best crockpot soups in my arsenal (this Crock Pot Beef and Vegetable Soup is another favorite).

Crockpot beef stew is the kind of thing I love to have simmering in the house all day.

As the beef stew cooks and the broth thickens into a rich gravy, the smell fills my kitchen in a nostalgic way that reminds me of my Grandma Dorothy.

Reasons to Love Crockpot Beef Stew

Here’s why you need this old fashioned slow cooker beef stew in your life:

• Cooler nights are here! With every bite cozier than the last, this slow cooker stew recipe warms to your core (like this Beef Barley Soup).
• A low and slow cook time makes this recipe the perfect make-ahead meal during a busy work week. You’ll come home to beef so fall-apart tender, you can cut it with a spoon.
• FLAVOR OVERLOAD. With a rich red wine gravy and aromatic fresh herbs, everyone at your table will be begging for seconds.
• Loaded with both veggies and hearty protein, beef stew in the slow cooker is a healthy, filling, and satisfying all-in-one meal (although I always recommend serving it with this Rosemary Olive Oil Bread for soaking up extra gravy).

Translation: Making this slow cooker beef stew recipe is WORTH EVERY MINUTE!

How to Make Crockpot Beef Stew

This best-ever slow cooker beef stew tastes like pure comfort in a bowl.

Have it at the ready for the cool evenings ahead.

The Ingredients

• Chuck Roast. Boneless chuck roast is perfect for this recipe. It’s a more marbled cut (marbling = flavor) that becomes tender throughout the low and slow cooking. (This Italian Beef is another delicious chuck roast recipe.) You also could use a top or bottom round roast.

• Red Wine or Beer. Slow cooker beef stew with red wine has so much depth of flavor! Beef stew with beer is also hard to beat. Try Cabernet Sauvignon for wine or a stout or porter for beer.

• Vegetables. The more, the merrier! I used onion, celery, carrots, parsnip, and peas for an array of flavors, textures, and nutritional benefits.

• Potatoes. The starch in the potatoes helps thicken the stew and adds some extra bulk to make every bowl filling and satisfying. For the thickest stew, a starchy potato like russet is the best, but if you’d like the potatoes to keep more of their texture (russets tend to break down), choose a waxy potato like red potatoes or Yukon golds.

• Tomato Paste. An easy way to build concentrated flavor (as in my favorite Braised Short Ribs).
• Worcestershire Sauce. A tangy, savory addition to your beef stew and another flavor building block. If in a pinch, substitute with balsamic vinegar.
• Beef Broth. To provide moisture and help the meat tenderize. I recommend low sodium so that your beef stew does not become overly salty.
• Flour. To help the meat brown and caramelize. It also helps the gravy thicken as well. No need to use cornstarch here.

• Thyme. Thyme is my absolute favorite herb in beef stew. It’s the ideal match with the root vegetables, and its earthy, savory flavor is a hallmark of comfort food (like in Shepherd’s Pie).
• Salt and Pepper. Don’t be skimpy. These give the beef and vegetables outstanding flavor.

The Directions

1. Cut your chuck roast, and place it in a large bowl. Sprinkle with spices and flour, tossing to coat.

2. In a large skillet or Dutch oven, brown the meat in batches on the stove-top. When dark and golden all over, remove to a plate.

3. Sauté the vegetables, then add the tomato paste and spices.

4. Deglaze with the red wine and let reduce.

5. Transfer everything to your slow cooker.

6. Pour in the beef broth and stir to combine.

7. Slow cook beef stew on LOW for 6 1/2 to 8 hours or HIGH for 3 1/2 to 4 1/2 hours, until the beef is cooked through and fall-apart tender.

8. Stir in the peas (or other frozen vegetables if using), cook until tender. ENJOY!

Storage Tips

• To Store. Place cooked and cooled stew in an airtight container in the refrigerator for up to 3 days.
• To Reheat. Gently reheat leftovers in a Dutch oven or similar large pot/skillet on the stovetop over medium-low heat, adding splashes of broth as needed. You can also rewarm this stew in a microwave-safe bowl in the microwave until hot.
• To Freeze. Store cooked and cooled leftovers in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Crockpot Beef Stew

Baking

No Knead Focaccia

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Quick Breads

Beer Bread Recipe

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Baking

Jalapeno Cornbread

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Recommended Tools to Make this Recipe

• Programmable Slow Cooker. A helpful tool to deter overcooking.
• Dutch Oven. For browning the meat. I also love this one, and this is another good brand.
• Chef’s Knife. For chopping and prepping all of the colorful vegetables in this hearty stew recipe.

My Favorite Slow Cooker

This 6-quart programmable slow cooker has a locking lid for easy transport, and its ceramic insert is oven and microwave too.

Get on AMazon

This crockpot beef stew is the easy, not too heavy, richly flavored, and fall-apart tender recipe you need this season.

Let it comfort you on a cool night soon!

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Healthy Crock Pot Beef Stew

The BEST old-fashioned crockpot beef stew recipe ever with rich red wine gravy, tender potatoes, carrots, and other healthy ingredients.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6 –8 servings, about 14 cups

Calories 463kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 1/2 pounds boneless chuck roast
• 1 teaspoon kosher salt divided
• 1/2 teaspoon ground black pepper divided
• 1/4 cup white whole wheat flour or all-purpose flour
• 3 tablespoons extra-virgin olive oil divided
• 1 1/2 cups dry red wine such as Cabernet Sauvignon, dark beer (such as an amber, porter, or Guinness—do not use a bitter or hoppy beer such as an IPA as the hops will throw off the flavor), or additional beef broth
• 1 large yellow onion
• 3 celery stalks
• 2 cloves garlic
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 4 large carrots
• 2 parsnips
• 3/4 pound red potatoes about 2 medium
• 1 bay leaf
• 3 sprigs fresh thyme or 2 teaspoons dried thyme; if you like, tie the fresh thyme together with kitchen twine to make the stems easier to fish out at the end
• 3 to 4 cups low-sodium beef broth
• 1 1/2 cups fresh or frozen peas no need to thaw
• Fresh parsley optional for serving

Instructions

• Cut the beef chuck roast into 1-inch cubes, removing any large, tough pieces of fat or gristle. I found it easiest to cut it into 1-inch-thick large, round slices, then strips, then cubes. Place the cubes in a large bowl and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sprinkle on the flour, then toss lightly to coat.
  
• Place a large, deep Dutch oven over medium-high heat. Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface), add one-third to one-half of the beef. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and golden all over, about 4 to 5 additional minutes. Transfer the seared meat to a clean bowl or plate.
  
• Add another 1 tablespoon olive oil to the pot, and once hot, sear the remaining beef, working in batches and ensuring that you do not overcrowd the pieces. It may take two or three batches total depending on the size of your pan. If the pan gets too dry, add a bit more oil as needed.
• While the meat browns, dice the yellow onion and celery. Mince the garlic.
• When the last batch of beef has been seared, transfer it to a plate and reduce the heat to medium.
• Add the final tablespoon of olive oil to the pan. Add the onions and celery and cook until the onions are soft and translucent; about 7 minutes. Add the garlic and cook 30 seconds, until fragrant.
  
• While the onions sauté, peel and dice the carrots and parsnips. Scrub the potatoes and cut into a rough dice. Set aside.
• Stir in the tomato paste, Worcestershire, and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  
• Increase the pan heat to medium-high heat and add the wine or beer (stand back, as it will sputter). Cook, letting the wine reduce and scraping up all of the brown bits from the pan. Continue to scrape and stir until the liquid is slightly reduced and thickened, 2 to 3 minutes.
  
• Transfer the sautéed vegetables and any sauce from the pan to a 6-quart or larger slow cooker. Add the beef, carrots, parsnips, potatoes, bay leaf, and thyme.
  
• Slowly pour in 3 cups of beef broth.
  
• Stir to roughly combine.
  
• Cover and cook on low for 6 1/2 to 8 hours or high for 3 1/2 to 4 1/2 hours, until the beef is cooked through and fall-apart tender.
  
• Remove the bay leaf and thyme stems and stir in the peas. If you’d like the stew thinner, add additional broth until it reaches your desired consistency. Taste and add additional salt or pepper as desired. Serve hot, garnish with fresh parsley.
  

Video

Notes

• TO STORE: Place cooked and cooled stew in an airtight storage container in the refrigerator for up to 3 days.
• TO REHEAT: Gently reheat leftovers in a Dutch oven or similar large pot on the stovetop over medium-low heat, adding splashes of broth as needed. You can also rewarm this stew in a microwave-safe bowl in the microwave until hot.
• TO FREEZE: Store cooked and cooled leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 8), about 1 3/4 cups | Calories: 463kcal | Carbohydrates: 27g | Protein: 33g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 98mg | Potassium: 1246mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5414IU | Vitamin C: 26mg | Calcium: 73mg | Iron: 4mg

Related Recipes

Here are more cozy, hearty, and comforting soup and stew recipes to warm your soul year-round.

Soups & Stews

Spanish Chicken Stew

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Crock Pot Hamburger Soup

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Chicken Stew

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I have a vision for how every evening from now until the end of the year unfolds. It involves a couch, Christmas tree, and plate of ooey-gooey, ethereally chewy Mint Chocolate Chip Cookies.

This mint chocolate chip cookie recipe tested my perseverance in the kitchen.

It took me four tries to get right, but it was worth every single one of them.

• Lightly golden edges and thick, soft, and chewy centers give them the ideal cookie texture (like these Brownie Cookies).
• They contain so many green mint chips and dark chocolate chips that the dough can barely hold them together—like my favorite Healthy Chocolate Chip Cookies, that’s mind kind of ratio.
• You can bake these mint chocolate chip cookies after a brief chill, or freeze the cookie dough for cookies on demand. I love stashing cookie dough in my freezer for unexpected guests and cravings (usually the latter).

How to Make Mint Chocolate Chip Cookies from Scratch

With their scrumptious wintry flavor and impressive melt-in-your-mouth texture, these cookies are equally as wonderful for parties as they are for cozy, chilly nights at home with cups of Crockpot Hot Chocolate and plaid pajamas.

In other words, these chewy mint chocolate chip cookies are perfect (just like my Perfect Cream Cheese Cookies, another holiday favorite!).

The Ingredients

• White Whole Wheat Flour. White whole wheat flour is a fantastic way to reap the benefits of whole wheat flour without imparting wheat flavor to your baked goods. (I use white whole wheat flour to make many of my cookie recipes.)

• Butter. For tender cookies and delectable butter flavor.
• Greek Yogurt. Helps make the cookies moist. Adding Greek yogurt also allows us to use a smidge less butter.
• Sugar. Instead of using only refined sugar, I opted to use some coconut sugar (like in these Coconut Cookies). You can swap brown sugar for coconut sugar if you prefer.
• Egg. An egg helps soften the cookies, adds moisture, and makes them chewy around the edges.
• Vanilla. A must-have ingredient for the best cookie flavor.
• Mint and Dark Chocolate Chips. A mix of both mint and dark chocolate baking chips is the secret to these cookies’ perfect flavor. The half mint/half dark chocolate combo makes the cookies taste rich and minty.

The Directions

1. Cream the butter, yogurt, and sugars together until light and fluffy. Beat in the egg and vanilla.
2. Add the baking soda and salt. Using a low speed, mix in the flour.
3. Stir in the chocolate and mint chips. Refrigerate the dough for 1 hour.
4. Bake mint chocolate chip cookies for 7 minutes at 350 degrees F. Let cool, then ENJOY!

Storage Tips

• To Store. Baked cookies can be stored in an airtight storage container at room temperature for up to 4 days.
• To Freeze. Freeze cookies in an airtight, freezer-safe storage container for up to 3 months. Thaw and enjoy as desired. 

What to Serve with Mint Chocolate Chip Cookies

Drinks

Apple Cider

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Cocktails

Mulled Wine

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Cocktails

Rum Punch

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Recommended Tools to Make this Recipe

• Batter Scoop. My favorite way to portion out cookie dough.
• Baking Sheet. Perfect for making this mint chocolate chip cookies recipe.
• Stand Mixer. A hand mixer will work for this mint chocolate chip cookies recipe too.

The Best Stand Mixer

For those who love to bake cookies, cakes, and more, a high-quality stand mixer is invaluable. This one has multiple attachment options, like a spiralizer and pasta maker.

Get on AMazon

Wondering what flavor goes well with mint chocolate chip? While Santa may prefer milk, I’m partial to a big steaming mug of French Hot Chocolate.

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Mint Chocolate Chip Cookies

The BEST mint chocolate chip cookies from scratch! An easy holiday cookie recipe with dark chocolate and Andes pieces or mint baking chips.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 7 minutes minutes

Total Time 27 minutes minutes

Servings 28 cookies

Calories 129kcal

Author Erin Clarke / Well Plated

Ingredients

• 5 tablespoons unsalted butter at room temperature
• 2  tablespoons nonfat plain Greek yogurt at room temperature
• 3/4 cup plus 2 tablespoons coconut sugar  or substitute light or dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 3/4 cups white whole wheat flour
• 10 ounces mixed mint and dark chocolate chips (1 bag) (OR swap 3/4 cup dark chocolate chips (at least 62%) and 3/4 cup mint baking chips, Andes creme de menthe baking pieces, or chopped Andes mints)

Instructions

• In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter, Greek yogurt, coconut sugar, and granulated sugar with an electric mixer on medium speed until very light and fluffy, about 4 full minutes, stopping to scrape the bowl as needed.
• Add egg and vanilla. Beat until incorporated, scraping down the bowl as needed. The mixture will look curdled, which is just fine.
• Beat in the baking soda and salt until combined. Reduce the mixer speed to low and gradually add the white whole wheat flour, beating just until it disappears. The dough will look crumbly.
• By hand with a rubber spatula or wooden spoon, stir in the chocolate and mint chips. For the best flavor and to make sure the cookies are not too dry, refrigerate for at least 1 hour or overnight.*
• When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. With a cookie scoop or spoon, portion the cookies by heaping tablespoons, spacing them 1 inch apart on the prepared baking sheet. Bake for 7 minutes, until barely dry on the top and edges but still gooey and soft inside. Let cool on the baking sheet for 5 minutes, then gently transfer to a cooling rack. (I like to slide my piece of parchment or silicone baking mat right off the baking sheet and onto the cooling rack.)

Notes

• *BAKING NOTE: You can bake the cookies right away without chilling, but the wheat flavor of the flour will be more pronounced, and they will taste a bit drier. Refrigerating allows the “wheat” taste to mellow and the dry ingredients to absorb moisture from the wet, resulting in a more perfect cookie. It’s worth the wait!
• TO MAKE COOKIE DOUGH AHEAD: Dough can be prepared through Step 1 and stored covered in the refrigerator for up to 3 days or frozen for up to 3 months. Let stand at room temperature until soft enough to scoop, then bake as directed. (If frozen, thaw overnight in the refrigerator first.)
• TO MAKE COOKIE DOUGH BALLS AHEAD: Scooped cookie balls can be refrigerated for up to 3 days or frozen for up to 3 months. To freeze, place the unbaked cookie balls on a baking sheet, freeze, then transfer to a ziptop bag. Bake directly from frozen, adding a minute or two to the baking time.
• TO STORE: Baked cookies can be stored in an airtight container at room temperature for up to 4 days.
• TO FREEZE: Freeze cookies in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired. 

Nutrition

Serving: 1cookie | Calories: 129kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Potassium: 77mg | Fiber: 1g | Sugar: 9g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

More Holiday-Worthy Cookie Recipes

Cookies

Chocolate Ginger Cookies

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Dark Chocolate Cookies

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Easy Shepherd’s Pie, a rich, savory casserole of ground meat and vegetables baked with mashed potatoes on top, was one of my favorite dinners as a kid (mostly for the potatoes). Today I love it even more for the hearty filling, especially today’s succulent recipe!

Technically speaking, what my mom cooked for us was cottage pie, since the difference between shepherd’s pie and cottage pie is the kind of meat used.

Shepherd’s pie uses ground lamb, while cottage pie uses ground beef.

Most of the time in the U.S., we say “shepherd’s pie” for both.

While lamb might be the most traditional shepherd’s pie, I’ve made it both ways, and both are delish! Feel free to use whichever meat you or your family prefer.

How to Make Easy Shepherd’s Pie

Don’t let the stodgy sound of ground meat and potatoes fool you—this shepherd’s pie with gravy is scrumptious.

I’d proudly serve it to a group of friends and know everyone would be pleased.

Plus, as recipes like Ground Beef and Potatoes and Instant Pot Pot Roast demonstrate, meat and potatoes can be pretty darn fantastic!

• To make this an easy shepherd’s pie, I used a bag of frozen peas and carrots, instead of chopping the veggies myself, which cuts down on prep time.
• If you make the mashed potatoes ahead, you can have it in the oven even faster.
• The shepherd’s pie seasoning includes garlic, Worcestershire sauce, tomato paste, and thyme. They are simple and yet make all the difference in creating a rich shepherd’s pie filling.

The Ingredients

• Mashed Potato Topping. Luscious mashed potatoes are mixed with butter, Parmesan, salt and pepper, milk (or half-and-half), and an egg yolk for a topping that’s rich, creamy, and absolutely delicious!

• Ground Beef. Packed with iron, protein, and vitamins, ground beef helps make this shepherd’s pie hearty. For more ground beef recipes, check out Ground Beef Dinner Ideas.

• Onion + Garlic. Powerful flavor builders.
• Tomato Paste. Instead of an easy shepherd’s pie with tomato sauce, we’re using tomato paste. It adds rich, concentrated tomato flavor to the meat mixture.
• All-Purpose Flour. Helps thicken the meat mixture, creating a gravy-like consistency.
• Beef Broth. Savory, and deeply flavorful, the beef broth adds liquid to the base of the dish.

• Worcestershire Sauce. Adds wonderful umami flavor.
• Fresh Thyme + Bay Leaf. Earthy, herby additions that cut through the richness.
• Frozen Vegetables. You’ll love that this is an easy shepherd’s pie with frozen vegetables! I used a bag of frozen peas and carrots to easily sneak in extra veggies.

The Directions

1. Cut, boil, and drain the potatoes.

2. Mash with the butter, Parmesan, salt, and pepper.

3. Stir until the butter is mostly melted. YUM.

4. Whisk the milk and egg yolk together.

5. Stir the milk mixture into the potatoes.

6. For the filling, sauté the onion.

7. Add the garlic and tomato paste.

8. Stir in the meat.

9. Sprinkle the flour over the meat.

10. Add the broth, Worcestershire, thyme, and bay leaf. Bring the mixture to a boil, then let simmer for 10 minutes. Remove the thyme and bay leaf.

11. Stir in the frozen vegetables.

12. Spread the meat mixture into the bottom of a baking dish coated with nonstick spray.

13. Add the topping, spreading it into an even layer. Bake easy shepherd’s pie at 400 degrees F for 25 minutes. Let cool for at least 10 minutes, then DIG IN!

Storage Tips

• To Store. Refrigerate leftovers in an airtight storage container for up to 4 days. 
• To Reheat. Rewarm shepherd’s pie in a baking dish in the oven at 350 degrees F or in the microwave. 
• To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

What to Serve with Easy Shepherd’s Pie

Salads

Beet Salad

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Side Dishes

Roasted Green Beans

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Side Dishes

Sautéed Brussels Sprouts

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Recommended Tools to Make this Recipe

• Baking Dish. Beautiful and perfect for making this recipe.
• Potato Masher. An easy way to mash the potatoes.
• Large Skillet. Great for browning meat and sautéing veggies.

Did you grow up eating shepherd’s pie or cottage pie?

Once you try this easy version of traditional shepherd’s pie recipe, I’d love to hear what you think in the comments below!

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Easy Shepherd’s Pie

Easy traditional shepherd's pie with a rich, savory ground beef or ground lamb and veggie filling, with creamy mashed potatoes baked on top.

Course Casserole, Dinner, Main Course

Cuisine British, Scottish

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6 (to 8) servings

Calories 351kcal

Author Erin Clarke / Well Plated

Ingredients

For the Mashed Potato Topping:

• 1 1/2 pounds russet potatoes
• 3 tablespoons unsalted butter diced
• 1/4 cup freshly grated Parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 cup milk or half-and-half
• 1 large egg yolk

For the Meat Filling:

• 1 tablespoon extra-virgin olive oil
• 1 yellow onion chopped
• 2 garlic cloves minced
• 1 tablespoon tomato paste
• 1 pound lean ground beef or ground lamb
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 1 cup less sodium beef broth or chicken broth
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme
• 1 dried bay leaf
• 1 (10- to 12-ounce) bag frozen peas and carrots no need to thaw

Instructions

• Boil the potatoes for the topping: Peel the potatoes and cut into 1-inch chunks. Place in a medium saucepan. Add enough cool water to cover the potatoes by 1 inch. Cover the pot and bring to boil over high heat. As soon as the water is boiling, uncover, then reduce the heat to a simmer. Cook, adjusting the heat as needed to maintain a gentle, steady simmer, until potatoes are fork tender, about 12 to 16 minutes. Drain the potatoes and return them to the saucepan. If the potatoes are very moist, heat the saucepan over low, shaking it occasionally, until any liquid on the surface of the potatoes has cooked off, about 1 minute, then remove from the heat.
  
• Mix the topping together: With a potato masher or wooden spoon, mash the potatoes well. Scatter the butter pieces over the top. Add the Parmesan, salt, and pepper.
  
• With a wooden spoon or rubber spatula, stir a few times, until the butter is mostly melted.
  
• In a small bowl or liquid measuring cup with a spout, whisk together the milk and egg yolk.
  
• Add to the potatoes. Stir to combine. The potatoes should be rich and fluffy.
  
• Make the filling: Coat a 9×9, 8×10, or 11×7 casserole dish with nonstick spray. Place rack in the center of your oven and preheat to 400 degrees F. In a large skillet, heat the oil over medium-high heat. Once it is hot and shimmering, add the onion and cook until it is beginning to brown, about 3 minutes.
  
• Add the garlic and tomato paste. Stirring continuously, cook 30 seconds.
  
• Add the beef (or lamb), salt, and pepper. Cook, breaking apart the meat, until it is browned and cooked through, about 4 minutes. If there is excess grease in the pan, carefully drain it off (this should not be a problem if your beef is around 93% lean).
  
• Sprinkle the flour over the top, and cook, stirring continuously, for 1 minute.
  
• Stir in the broth, Worcestershire, thyme, and bay leaf. With a rubber spatula or wooden spoon, scrape the bottom of the pan to remove any stuck-on browned bits. Bring the liquid to a boil, reduce the heat to low, then cover the pan and let simmer gently until the sauce thickens slightly, about 10 minutes. Remove the thyme and bay leaf. Taste and adjust the seasoning as desired.
  
• Stir in the peas and carrots.
  
• Transfer the meat mixture to the prepared dish, spreading it into an even layer.
  
• Add the mashed potatoes by spoonfuls over the top, starting around the edges to create a “seal” (this will prevent the filling from bubbling up). With a spatula, gently spread the potatoes into an even layer.
  
• Line a rimmed baking sheet with a piece of parchment paper, then place the dish on top (this will catch any parts of the filling that bubble over). Bake the shepherd's pie uncovered on the center rack for 25 minutes, or until the potatoes begin to brown. Let cool for at least 10 minutes prior to serving.

Video

Notes

• TO STORE: Refrigerate leftovers in an airtight storage container for up to 4 days. 
• TO REHEAT: Rewarm shepherd’s pie in a baking dish in the oven at 350 degrees F or in the microwave. 
• TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 6) | Calories: 351kcal | Carbohydrates: 33g | Protein: 24g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 98mg | Potassium: 1030mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2735IU | Vitamin C: 15mg | Calcium: 101mg | Iron: 4mg

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In the spirit of the warm, cozy vibes, I have a comforting hug of a recipe for you: Instant Pot Beef Stew. It has the cozy richness you expect from the stick-to-your-ribs classic, made faster and easier in the pressure cooker.

This recipe is an adaptation of my Crock Pot Beef Stew and stovetop Beef Stew.

Beef stew is one of my absolute favorite recipes to make on a chilly, cloudy day (same with this Crockpot Vegetable Beef Soup).

I love it when I can prep the beef stew early in the day, then take pleasure in allowing the meat to cook low and slow for hours until it is so fall-apart tender, it slices with a spoon.

Time, however, is not always on my side.

This recipe for Instant Pot beef stew is that recipe’s taste twin, but on warp speed.

The pressure cooker makes that all-day flavor attainable in a fraction of the time.

The veggies and beef pieces become perfectly tender and flavorful in a scrumptious, cozy-to-your-core broth.

Every time I take a bite of this tasty Instant Pot beef stew, I feel transported to a snug room beside a roaring fire in some windswept, drizzly, fairytale part of the world.

The coast of Ireland, perhaps?

Or try Beef Bourguignon for a French-inspired version.

Ultimately, location doesn’t matter when you tuck into this hearty stew as long as you’re snug and the stew is hot and ready.

Tips for the Best Beef Stew in an Instant Pot

• Brown the beef so that it gets that delectable crust. Crust = FLAVOR, so don’t skip this step. It takes a little bit of patience but will be well worth your time.
• Deglaze the pot and scrape up every brown bit. Deglazing adds richness to the stew and ensures you don’t receive the dreaded Instant Pot “burn” warning.
• Use wine if you like. I wrote the recipe for deglazing the stew with beef broth to keep it simple, but you could certainly do an Instant Pot beef stew red wine and deglaze with that instead.
• Pile on the veg. Forget Instant Pot beef stew with few ingredients! I loaded this soup with lots of healthy vegetables, so it’s incredibly flavorful and truly can hold its own as an all-in-one meal.
• Size matters. The Instant Pot can turn finely chopped veggies into mush pretty easily. For best results, cut the potatoes and other vegetables roughly into larger pieces. They will hold up better during the cooking process.

How to Make Instant Pot Beef Stew

If you love cozy, hearty, and nutritious recipes that will please everyone at your table, then this dairy-free Instant Pot beef stew recipe is the best thing to cook in an Instant Pot!

Like hearty Spanish Chicken Stew and Braised Short Ribs, Instant Pot beef stew feels like the meal for that kind of night when the rain taps on the window, but you needn’t worry.

The Ingredients

• Boneless Chuck Roast. Beef chuck roast is the perfect for beef stew (and Beef Barley Soup). It’s tender, protein-packed, flavorful, and won’t dry out during cooking.

• Onion + Garlic + Carrots. Staples that help build the stew’s flavors and add nutrition. If you love celery, you could also add some to this easy Instant Pot beef stew recipe.
• Russet Potato. Russet potatoes hold up well during cooking (save the Yukon gold potatoes for Scalloped Potatoes), making them the perfect variety to use in beef stew. Make sure your potato chunks are similar in size so that they will cook in the same amount of time.

• Worcestershire Sauce. A dash of this umami ingredient will make the flavors pop.
• Bayleaf + Dried Thyme. For a more complex broth with that extra somethin’ somethin’.

• Tomato Sauce. Instead of making Instant Pot beef stew with tomato paste, the tomato sauce helps give the stew liquid and balances out all the other flavors. (Plus, unless it is 100% necessary, I hate opening a can only to use a few tablespoons tomato paste!)
• Cornstarch + Water. You can add water to your beef stew with a little cornstarch (instead of flour) to thicken it up.
• Peas. Fresh or frozen will work here.

The Directions

1. Brown the beef in the Instant Pot in batches so that all sides develop color.
2. Sauté the onion and garlic. Stir in the beef broth, and scrape the bottom of the pot to deglaze it with a wooden spoon.
3. Add the remaining ingredients. Do NOT stir! This helps avoid the burn warning.
4. Cook Instant Pot beef stew on HIGH for 35 minutes, then let the pressure release naturally. Discard the bay leaf.
5. Prepare a cornstarch slurry, and stir it into the Instant Pot. Add the peas. ENJOY!

Storage Tips

• To Store. Refrigerate stew in an airtight storage container for up to 4 days.
• To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
• To Freeze. Freeze stew in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Instant Pot Beef Stew

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No Knead Focaccia

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Rosemary Olive Oil Bread

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Quick Breads

Beer Bread Recipe

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Recommended Tools to Make this Recipe

• Instant Pot. This is the one I own and love!
• Ladle. The ideal tool for serving soups and stews.
• Extra Large Cutting Board. For recipes with lots of ingredients, this cutting board is perfect.

Instant Pot beef stew, I’m ready for a big bowl of your cozy, delicious comfort!

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Instant Pot Beef Stew

The BEST Instant Pot beef stew! Tender beef in a rich, flavorful sauce with potatoes, vegetables, and herbs. Perfect for beginners!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 7 cups

Calories 489kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 pounds boneless chuck roast
• 3 tablespoons extra-virgin olive oil divided
• 2 teaspoons kosher salt divided
• 1/2 teaspoon ground black pepper divided
• 1 large yellow onion
• 2 cloves garlic
• 1 pound carrots about 6 medium
• 1 large russet potato* (see note)
• 1 can low-sodium beef broth (14.5-ounces)
• 1 tablespoon Worcestershire sauce**
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 can no salt added tomato sauce (8 ounces)
• 2 tablespoons cornstarch** (see note)
• 2 tablespoons water
• 1 1/2 cups fresh or frozen peas no need to thaw
• Fresh parsley or fresh rosemary, optional for serving

Instructions

• Cut the chuck roast into 1 1/2-inch cubes, removing any large, tough pieces of fat or gristle.
• Turn the Instant Pot to SAUTE. Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface of the pot), add half of the beef, 1 teaspoon salt, and 1/4 teaspoon pepper. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and brown all over, about 4 additional minutes. Transfer the seared meat to a clean plate or bowl. Add another 1 tablespoon of olive oil to the pot. Once hot, add the remaining beef and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Sear the remaining beef. If the pan gets too dry, add a bit more oil as needed.
• While the meat browns, dice the yellow onion. Mince the garlic. Peel the carrots and cut them into 1/2-inch-thick diagonal slices.
• Remove the second batch of browned beef to the plate with the first batch. Add the remaining tablespoon of olive oil and the onion to the Instant Pot. Cook, stirring occasionally, until the onion begins to soften and brown, about 6 minutes.
• While the onion cooks, scrub and peel the potato and cut it into 3/4-inch chunks. If you haven’t finished cutting the carrots, do so now.
• Add the garlic to the Instant Pot. Cook, stirring constantly until fragrant, about 30 seconds. Add the beef broth and use a spoon to scrape the brown bits from the bottom of the pan. Make sure you remove every last bit of stuck-on food so that you don’t receive a “burn” warning.
• Stir in the carrots, potatoes, Worcestershire sauce, bay leaf, thyme, and the browned beef, along with any meat juices that have collected on the plate. Pour the tomato sauce on top. Do not stir again.
• Close and seal the Instant Pot. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes. Vent the steam valve to release any remaining pressure, then carefully open the lid. Remove and discard the bay leaf.
• In a small bowl, whisk together the cornstarch and water to create a slurry. Add to the Instant Pot and stir until the stew thickens. Add the peas and stir to warm through. Serve hot, sprinkled with fresh parsley.

Video

Notes

• TO STORE: Refrigerate leftover stew in an airtight storage container for up to 4 days. 
• TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Freeze stew in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 
• *I do not recommend using Yukon gold potatoes, which are too starchy and will not hold their shape when boiled in stew.
• **To make the recipe Whole30/Paleo compliant, swap arrowroot for the cornstarch and omit the Worcestershire (you can splash in some coconut aminos for extra flavor instead if you like).

Nutrition

Serving: 1.5cups | Calories: 489kcal | Carbohydrates: 36g | Protein: 44g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 117mg | Fiber: 6g | Sugar: 10g

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Cozy up with one of these other homey comforting main dishes:

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Healthy Chicken Pot Pie

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You’ll feel the luck of the Irish when you tuck into this hearty and savory Slow Cooker Sausage, Cabbage, and Potatoes recipe.

I shed a tear the day I changed my last name.

My little weep was not because I had to make a dreaded trip to the DMV or because I had taken on a married name that rhymed with my first name.

My single issue with my married name: it was not Irish.

I grew up a loud and proud Irish girl thanks to my dad and grandfather (even though I’m actually 75% German).

So it was a bit of an identity crisis when I adopted a new last name that didn’t have a shred of Gaelic pride.

It shouldn’t surprise you then that on March 17^th, you can find me baking Irish soda bread, sipping a Whiskey Smash, and eating this Irish slow cooker sausage, cabbage, and potatoes.

Yes, I really am that cliché.

Irish cuisine does not enjoy the warm repute of some of the country’s more celebrated exports (i.e. Guinness especially for these Guinness Brownies).

Irish food is hearty, starchy, and generally designed to fuel farmers to withstand long days in soggy fields.

Key ingredients in Irish cuisine include potatoes, sausages, more potatoes, cabbage (hello, Cabbage Steaks), and did I mention potatoes?

To celebrate St. Paddy’s, I took these traditional ingredients, added some sweetly sautéed onions, dried oregano, and punchy roasted red peppers, popped it all into the slow cooker, and let it work its magic.

The resulting recipe is a hearty and satisfying dish that’s perfectly festive for St. Patrick’s Day (like this Crockpot Beef Stew) but easy enough to whip up and enjoy any night you’re looking for some good old-fashioned comfort food.

How to Make Slow Cooker Sausage, Cabbage, and Potatoes

With juicy smoked turkey sausage, tender potatoes, cabbage, and zippy roasted red peppers, this simple Irish dinner recipe is full of comforting flavors that come to life right in your slow cooker.

For another yummy crockpot recipe with potatoes, check out this Crockpot Potato Soup.

No crockpot? Try this One Pan Cabbage and Sausage Skillet with Rice instead.

The Ingredients

• Smoked Sausage. I keep things lean and mean with smoked turkey sausage (a.k.a. turkey kielbasa). Cooked properly, I find that it’s just as juicy as pork or beef varieties but with considerably less fat and cholesterol.

• Cabbage. This recipe calls for a whole head of cabbage to go in the slow cooker. It will look like a lot initially but it cooks down considerably as it wilts (just like in this Sautéed Cabbage). Packed with vitamin K, vitamin C, and folate, cabbage is one vegetable that, I feel, doesn’t get enough love.
• Potatoes. My favorite type of potatoes for slow cooker sausage and cabbage with potatoes are Yukon gold potatoes. When cooked they become incredibly soft, buttery, and creamy (they also make the best Homemade Scalloped Potatoes).

• Onions + Garlic. Add the perfect balance of sweetness and bite to the dish.
• Roasted Red Peppers. For a little contrast color, zip, and added flavor that compliments the spices of the sausage. (Here’s how I make Roasted Red Peppers from scratch.)
• Oregano. A sprinkling of earthy dried oregano adds aromatic herb flavor to round out the recipe.

The Directions

1. Saute the onions in melted butter until softened. Add the garlic, then cook until fragrant.

2. Add potatoes, sausage, salt, oregano, and pepper and cook until the sausage begins to brown.

3. Transfer to a slow cooker, add the water and cover with a lid. Cook on LOW for 6-8 hours.

4. During the final 30 minutes, add in the cabbage and red bell peppers.

5. Cook until the cabbage has wilted, then serve warm. ENJOY!

Storage Tips

• To Store. Leftovers can be refrigerated in an airtight container for up to 3 days.
• To Reheat. Warm in the microwave for 1 to 2 minutes until heated through.
• To Freeze. Store leftover slow cooker sausage and cabbage in the freezer for up to 3 months. Defrost overnight in the fridge before warming.

What to Serve with Slow Cooker Sausage and Cabbage

Side Dishes

Mashed Cauliflower Colcannon

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Baking

Irish Soda Bread Muffins

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Side Dishes

Potato Fritters

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Recommended Tools to Make this Recipe

• Slow Cooker. For this recipe, I like using a programmable slow cooker so I can set it and forget it.
• Dutch Oven. Or a deep heavy skillet is needed for the initial sauting of the sausage, potatoes, and onions.
• Chef’s Knife. This is perhaps the best investment you can make if you are someone who does a lot of chopping in the kitchen.

Forget about the pot of gold, I want a slow cooker full of this crockpot sausage, potatoes, and cabbage at the end of my next rainbow.

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Slow Cooker Sausage, Cabbage, and Potatoes

This slow cooker sausage, cabbage, and potatoes meal is the perfect recipe to serve on St. Patrick's Day or anytime you need a cozy dinner.

Course Main Course

Cuisine Irish

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 4 people

Calories 461kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 yellow onion large, chopped
• 4 cloves garlic minced
• 5 Yukon gold potatoes small/medium, cut into 3/4 inch pieces
• 12 ounces smoked turkey sausage such as kielbasa
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons dried oregano
• 1 teaspoon black pepper
• 1/4 cup water
• 5 cups cabbage chopped, about 1 large head
• 1 cup chopped roasted red bell peppers from a jar

Instructions

• In a large pot over medium, melt butter with olive oil. Once the butter has melted, add onions and saute until they begin to soften and turn translucent; about 5 minutes. Add the garlic and cook for 1 additional minute.
• Add potatoes, sausage, salt, oregano, and pepper. Stir and cook until sausage begins to brown, about 5 minutes.
  
• Transfer the entire pot to a 5-quart or larger slow cooker and cover with 1/4 cup water.
  
• Cover and cook on low for 6-8 hours. For the last 30 minutes of cooking, stir in the cabbage and red bell peppers.
  
• Once the cabbage and peppers are tender, serve warm. Ideally, beside a pint of Guinness.
  

Notes

• TO STORE: Leftovers can be refrigerated in an airtight container for up to 3 days.
• TO REHEAT: Warm in the microwave for 1 to 2 minutes until heated through.
• TO FREEZE: Store leftover slow cooker sausage and cabbage in the freezer for up to 3 months. Defrost overnight in the fridge before warming.

Nutrition

Serving: 1(of 4) | Calories: 461kcal | Carbohydrates: 53g | Protein: 19g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 60mg | Potassium: 1347mg | Fiber: 9g | Sugar: 9g | Vitamin A: 586IU | Vitamin C: 120mg | Calcium: 124mg | Iron: 11mg

Related Recipes

If you’re a fan of cooking meals in a crockpot, you’ll love these other slow cooker recipes:

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Crockpot Mashed Potatoes

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Crockpot Vegetable Beef Soup

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