1Fill a large pot about half-way with water and set it to boil
2Cut the corned beef into bite size pieces. Keep in mind the corn beef will shrink a bit when it cooks. The size of bite is up to you
3When the water is boiling carefully slid the chunks of corned beef into the boiling water. Leave to boil for 3-4 hours. Careful of boil over. Meat should be soft and tender to bite.
4While the meat cooks, cut the carrots and potatoes into chunks and set aside for now until the meat is 10-15 before ready, it should still be a little tough to bite, then slid in the carrots and potatoes.
5When meat is nearly ready, tear bits of the cabbage off and drop into the water. The cabbage will only need about 5 minutes to cook and add it’s flavor to the broth. Add the pepper now if you are using it.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Browned beef simmers with potatoes, carrots, onions, and thyme in this rich, heartwarming stew.
How to Make Easy Beef Stew
Beef stew may be easy to make, but having it come out flavorful is a whole other story. Lisa Lavery of the CHOW Test Kitchen shows you how to build the flavor as you cook in this episode of The Easiest Way, using our Easy Beef Stew recipe as a guide.