Canned Corned Beef and Vegetables Recipe
Canned corned beef and vegetables make a quick, budget-friendly meal with minimal effort. Just dump, simmer, and enjoy a hearty dish.
Servings: 3 servings
Calories: 591kcal
Equipment
- Cutting Board to chop up vegetables
- 8" Chef Knife
- Wooden Cooking Spoon or Spatula
- Medium Pot with Lid (5 qt) or Dutch oven or Wok or Large skillet
Ingredients
- 2-3 Tablespoons Oil
- 1 Large Onion sliced
- 2 Cloves Garlic chopped
- 1 Large Tomato
- 12 Ounces Canned Corned Beef
- 6 Cups Mixed Vegetables chopped or sliced
- 1-2 Red Chili Peppers Optional or few drops Hot Sauce
- ½ Teaspoon Cumin Seeds Ground
- ½ Teaspoon Coriander Seeds Ground
- ½ Teaspoon Salt or to taste
- ⅛ Teaspoon Black Pepper
- ⅔ Cup Broth
- Juice of ½ Lemon optional, adds tanginess
Instructions
- Keep all your ingredients ready chopped (aka mise en place) before you start cooking!
- Heat oil in a pot and stir in onion slices first. Sauté briefly and follow up with the chopped garlic, and soon after with the diced tomatoes. Briefly cook 2–3 minutes while using a medium heat setting.2-3 Tablespoons Oil, 1 Large Onion, 2 Cloves Garlic, 1 Large Tomato
- Reduce the heat setting or take from the heat and stir in the canned corned beef and vegetables. Follow up with the seasoning ingredients, including the chili pepper (optional), cumin, coriander powder, salt and black pepper.12 Ounces Canned Corned Beef, 6 Cups Mixed Vegetables, 1-2 Red Chili Peppers, ½ Teaspoon Cumin Seeds Ground, ½ Teaspoon Coriander Seeds Ground, ½ Teaspoon Salt, ⅛ Teaspoon Black Pepper
- Take back to a medium flame and pour in the broth and the lemon/lime juice (optional). Mix everything well.⅔ Cup Broth, Juice of ½ Lemon
- Cover and leave to simmer on a slow to medium heat setting. Check occasionally that nothing sticks to the bottom of the pot. Cook until it's done, and you are satisfied with the consistency and taste.
- Serve up hot.
Notes
You can add more broth if it's looking too dry. I recommend simmering down covered.
If you don't add potatoes, you might need to reduce the salt quantity added. Potatoes soak in a lot of salt.
Nutrition
Calories: 591kcal | Carbohydrates: 59g | Protein: 31g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 61mg | Sodium: 1962mg | Potassium: 1438mg | Fiber: 17g | Sugar: 5g | Vitamin A: 19138IU | Vitamin C: 103mg | Calcium: 130mg | Iron: 6mg