corned beefWhen I was 13, an elderly woman took me under her wing and taught me this “special” recipe that had been in her family for generations. My mother would then ask me to make it for her every St. Patrick’s Day proclaiming “you make it better than anyone else”–yes, Mom. Psychology for Children 101.  *grin*

It’s definitely a twist on the typical Irish dish, but I crave it throughout the year and it is yummy. I’ve also made it exclusively from shelf-stable foods. So, since I am quite under the weather and not able to give you a full-fledged article this weekend, I’ll just share this little diddy with you and hope that you enjoy!

Corned Beef and Cabbage Stew , Preparedness Pro

4 C Water

3 large potatoes, peeled, diced

1 yellow onion, diced

corned beef1 head of cabbage, cut into ½ inch pieces

1 t. salt

½ t. pepper

1/8 t. whole caraway seed

1 can of corned beef, broken into ½ to 1 inch pieces

3 T. of flour

2 T of butter

Place potatoes and onion in water in a pot and boil. While boiling, cut up your cabbage and then add that to the pot as well followed by the salt, pepper and caraway seed.

Then add the corned beef. Allow to boil until potatoes are tender.

Meanwhile, in a small skillet melt your butter on medium heat and then add the flour. With a wooden spoon/spatula stir the butter and flour together until the mixture is golden brown and crumbly. Be patient; you don’t want to burn this. Add this roux mixture to the stew and stir a moment until thickened. (The stew will “crackle” as you add the roux.) Enjoy!



Nan · March 17, 2012 at 11:30 pm

Feel better kellene and keep those posts coming. Also want to thank you so much for all the great info you give us.

Helen · March 18, 2012 at 12:21 am

Hope you fell better really soon.

    Joy · March 17, 2013 at 10:04 pm

    Blessings and many prayers for you, Kellene… Your posts are such an inspiration for soooo many of us… So sorry you’re under the weather… Take care…

Jamie · March 18, 2012 at 2:25 am

I’ll be trying out that recipe. Our local resturaunt supplier went crazy on buying up brisket, red potatoes and cabbage and I hope it will go on sale this week but still are a great buy on stuff. If I get a good buy on the brisket I want to try “corning” my own and take a swing at smoking it for pastrami. My own canned corned beef and canned corned beef hash will make a great addition to the pantry.

Donna · March 18, 2012 at 11:54 am

Prayers for you to feel better soon. We appreciate how hard you work to keep us informed.

Deborah · March 18, 2012 at 11:58 am

I just bought fresh brisket. Can I use the recipe too? What do I need to do different? Sorry to hear you are not feeling well…feel better soon

    Jamie · March 18, 2012 at 7:59 pm

    Debra if you want to make real Corned Beef you need to brine it for at least 5-7 days with spices. It’s a old meat preservastion method involving lots of salt and pepper. I’ll be trying a recipe I found at DJ’s smoke pit .com that also adds how to make pastrami.

Lynn · March 18, 2012 at 2:47 pm

Perfect timing!! I’ve been looking for recipes to use up my canned corned beef with. This sounds really good! Thanks.

Get better soon Kellene. Articles or no articles. ; )

Sharon · March 18, 2012 at 2:49 pm

Hi There Kellene…I will be praying for a speedy recovery…get those essential oils going!!
I did respond with a question on an OLD blog so it may not get to you.
What do we do when there is unspeakable pain and no doc.? No narcotics?? What would make us at least comfortable? I have only been on your site for a few months so there may be something like this that you have talked about.
We live in a retirement community where there are a few of us prepping….We love your information soooo much! We get together and talk about you every Weds. nite! Thankyou for all you do!!

AutumnGal · March 18, 2012 at 4:05 pm

So sorry you’re “under the weather” 🙁 I wish I could send, the giving gal Kellene something to make her feel all better… Take the time you need and we’ll all be right here…. waiting with “baited breath” of corned beef and cabbage 🙂 This recipe sounds sooo good and your instructions for the roux is how my Mom made her gravy…. delicious! (She’s been gone since 1959 yet always with me, in my heart.)
I’ll also be watching for your response to Sharon’s question ie pain, both for now and the future. I don’t/can’t use prescription meds because of the side effects, I know I read your comments ie “making your own silver solution” and have searched but haven’t found it (yet:) (Confession tho) I do tend to get distracted or sidetracked on your site/blog where time literally flies! Lol I’d be most grateful if you could direct me to your “how to”…
Rest and do what will help you to get feeling better…. looking forward to trying your recipe… and thanks for sharing!

    Pamela Daves · March 22, 2012 at 1:31 am

    I am new to prepping but would love that info on ie pain and on the silver solution or the web site… I have watched the doomsday preppers and their are only a few that I watch over and over To see if I missed anything……
    ThankYou and get to feeling better Kellene You are an Inspiriation to so many of us…..

Karen Ashley · March 18, 2012 at 4:31 pm

Kellene-you have been through a major event with the Nat Geo show and all of it’s fallout. (good and bad) You did a great job, especially since your fibromyalgia was flaring up. Thank you for sharing information with us. Praying for you and yours.

MJ · March 18, 2012 at 7:23 pm

Hi Kellene Love all the articles. Hope you feel better soon. Was wondering how to or if you can pressure can corned beef in jars. Any info would be great. Thank you

Lauri · March 19, 2012 at 3:52 am

Know that you are in my prayers. Thank you, for everything.

lilly · March 19, 2012 at 5:25 pm

I used to make this every Sunday….

buni · March 19, 2012 at 8:49 pm

I also have fibro and you just need to rest until the flareup gets better, all the stress in the last few months with the show and all is not good for you. Love the recipe, hubby loves corn beef and cabbage so guess what we are gonna have tomorrow? Honey , get a good book, have hubby massage you, yes it hurts but it really helps and become an ” Icy Hot” CHICK. Seriously I have noticed it helps to inter-up the pain cycle. Asking the Lord for your healing and keeping you in prayer….buni

SilverFerret · March 21, 2012 at 1:17 pm

Kellene, Our prayers are with you that you feel better soon. Take all the time you need to feel better and re-gain your strength. I “meet” you on NatGeo and you have been a blessing for me. I thank you for all you’ve done, for all the sharing you do, and wish I could offer you something to feel better.

Boscovec · March 21, 2012 at 7:51 pm


Is this the 12 ounce rectangular can with rounded edges? Plan to make this recipe and have made a somewhat similar recipe before. I want to be able to duplicate the results.

Keep the newsletters coming!

    Kellene Bishop · March 21, 2012 at 8:52 pm

    Yup, that’s the right one. I believe Libby’s is the brand that I always see. You open the can with a little “key” attachment that’s with the can.
    I’d add a bit more salt and pepper to the recipe for my tastes though, just FYI.

      cr · March 28, 2012 at 3:51 pm

      I bought extra corned beef last week with the plan of canning my own since the Libbys can in the store is so expensive. Do you have a canning recipe for corned beef or any suggestions? I guess I will just cube it up, put in the corned beef spices and pressure can it using the beef instructions from my canner unless someone has a better idea 🙂

        Kellene Bishop · March 28, 2012 at 5:39 pm

        Sounds good to me! You may want to do a internet search though for a good canning recipe of corned beef.

mary · March 21, 2012 at 9:49 pm

Kellene; Thanks for posting this recipe. I have a couple of cans of corned beef that are getting out of date and I will use them for this soup. You are such an inspiration!

Sherry Hicks · March 27, 2012 at 9:18 pm

Ok I am just getting started. I have done “some” canning in the past but nothing to this extent. Keep recipes coming so I can learn how to can efficiently. BTW-In your episode on NatGEO, you had a canning system I have never seen. Looked like you were sealing a jar with vaccum pressure system Help….what is this?


    Kellene Bishop · March 27, 2012 at 9:22 pm

    FoodSaver–it works on canning dry ingredients. Do a search on this blog for it and you’ll see a couple of articles.

Cynthia · March 17, 2013 at 11:57 pm

Am so glad to get this recipe! Thanks for posting it! Also picked up an older Food Saver at a garage sale…still in the box and in pristine condition, was never used. But no bags. Are the Food Saver bags “one size fits all”? Can’t seem to get this straight in my head and I have 120 pounds of Zaycon chicken breasts to pick up next Saturday! Would love to put them in the Food Saver bags but want to can the bulk of it. Please rest and get better…sooner than later! Thank you so much for being willing and active in sharing your knowledge! I’ve learned so much from you and am so thankful I “found” you!

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