I remember when going to my grandparent’s house for lunch on Saturdays, one of the appetizers was always corned beef on saltine crackers. My grandfather loved to eat this. I liked it but never truly enjoyed it, so canned corned beef was not something I ever cooked until I came across this recipe.
I know my grandpa would’ve loved his crackers with this Puerto Rican-style corned beef stew. It has so many amazing ingredients like capers, olives, onions, bell peppers, and potatoes that they would’ve elevated his favorite appetizer to a whole new level.
Now, whenever I make canned corned beef recipes, I think of him. I serve this stew with white rice or rice pilaf, but I always reserve a little for me, and I sneak a saltine or two topped with it in honor of his memory.
- Onion, garlic, and red bell pepper are the base for Puerto Ricans and what most Latin countries call “sofrito.” They are cooked on low-medium heat until almost all liquid has evaporated, and they become paste-like.
- Potatoes are added to the stew to make it heartier. They add great texture, and their mild flavor makes for a great flavor combo.
- Corn also helps this dish be more hearty and a complete meal with great texture.
- Tomato sauce is crucial for the stew-like consistency of this dish
- Water makes a bit of spice and helps bind all the flavors together.
- Oregano and bay leaf are widely used in Latin cuisine and give this stew its traditional Latin flavor.
- Canned corned beef is somewhat salty, so add salt and pepper to the end so you don’t overdo it.
- Cilantro is also a widely used herb in Latin cuisine. Used in most countries, it also provides authentic Latin flavor to the stew.
- Olives and capers are also very salty, so let the stew simmer, and all the flavors meld together before adding extra salt. Capers provide a bit of tanginess as well.
The full recipe and amounts can be found in the recipe card below.
How To Make Corned Beef Stew with Canned Corned Beef
- Make your sofrito base by sauteing the onion, garlic, and bell peppers until almost all liquid has evaporated.
- Add the diced cooked potatoes to the sofrito and gently fold them in. Make sure not to overcook the potatoes, or they will disintegrate in the stew.
- Mix in the frozen corn, tomato paste, water, oregano, and bay leaves. Cook for a couple of minutes until the corn is defrosted.
- When the mixture is again simmering, add the corned beef and mix it until it is well combined with the rest of the ingredients.
- Time to add the capers, chopped cilantro, and sliced stuffed olives. Throw them into the pot and put the lid on. Lower the heat and let the stew simmer for 15 minutes to allow all the flavors to meld together. Taste and correct seasoning with salt and pepper before serving.
If you like spicy food, you can add any veggies to this dish, like green bell peppers or jalapenos. Peas would also be great in this stew.
If you want to save some time and avoid making the sofrito, you can go to a Latin grocery store and buy bottled sofrito. This way, you avoid chopping the onions, garlic, bell peppers, and cilantro. It is a time saver.
What Can I Make with Canned Corned Beef Stew?
This stew is usually served over white rice, and I also like to serve some bread with it.
If you want some great homemade bread recipes that are also easy to make, check out Homemade Cheese Bread which also has olives and fantastic tasting. It is a quick no yeast bread.
- If you are not using bottled or canned sofrito, you can either chop the onions, garlic, and bell peppers very finely or put them all in the blender along with the cilantro and capers. Make a paste and add the rest of the ingredients to the stew.
- Do not overcook the potatoes, or they will not hold their shape when mixed in the stew.
- Be careful when adding extra salt. Canned corned beef, capers, and olives already have a lot of salt in them.
Canned Corned Beef Stew
- ¼ cup finely chopped onion
- 2 garlic cloves, minced
- ¼ cup finely chopped red bell pepper
- 2 medium potatoes, peeled, cubed and boiled
- 1 tablespoon olive oil
- ½ cup frozen corn
- 1 - 8oz can tomato sauce
- 1 teaspoon dried oregano
- 2 bay leaves
- ½ cup water
- 1 - 12 oz can corned beef
- 2 tablespoons minced cilantro
- 2 tablespoons capers
- ¼ cup sliced stuffed olives
- Salt and pepper to taste
- In a dutch oven or skillet, heat the olive oil and saute the onion, garlic, and bell peppers until most of the liquid has evaporated. Add the cooked cubed potatoes
- Mix in the frozen corn, tomato sauce, water, oregano, and bay leaves
- Add the canned corned beef and stir to combine
- Cook the mixture for a couple of minutes and add the chopped cilantro, capers, and olives. Place the lid on and cook on low for 15 minutes. check seasoning and add salt and pepper to taste.