Corned Beef Skillet Meal (Corned Beef Pfannengericht)

This Corned Beef Skillet Meal is a hearty, flavorful dish made with tender corned beef, vibrant vegetables, and warm spices, all simmered in a rich beef broth. I love how quick and comforting this meal is—perfect for busy weeknights or when I want something warm and satisfying without too much effort.

Why You’ll Love This Recipe

I love this dish because it’s easy to prepare and packed with flavor. The corned beef brings a savory, slightly spiced flavor that pairs perfectly with vegetables and aromatic seasonings. It’s filling, adaptable, and great for feeding a crowd. Plus, everything cooks in one pan, which means less cleanup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

corned beef (halal-certified if needed)
olive oil
onion
carrots
bell pepper
potatoes
garlic
paprika
ground cumin
turmeric (optional)
salt and pepper
beef broth (halal-certified if applicable)
fresh parsley (optional, for garnish)

Directions

Step 1: Sauté the onion
I heat olive oil in a large skillet over medium heat. Once hot, I add the diced onion and cook for about 3–4 minutes until soft and translucent.

Step 2: Cook the vegetables
Next, I stir in the chopped carrots, bell pepper, and potatoes. I sauté them with the onion for 5–7 minutes until they begin to brown lightly, stirring occasionally.

Step 3: Add garlic and spices
I add the minced garlic along with paprika, cumin, and turmeric (if using). I stir everything together and let it cook for 1–2 more minutes to release the flavors.

Step 4: Add corned beef
I cut the corned beef into small pieces and stir it into the pan until it’s evenly mixed with the vegetables and spices.

Step 5: Simmer with broth
I pour in the beef broth and bring everything to a gentle boil. Then I reduce the heat and let it simmer for 20–25 minutes, until the vegetables are tender and the flavors are well combined.

Step 6: Serve
I garnish the finished dish with chopped fresh parsley and serve it warm—either on its own or alongside rice, crusty bread, or salad.

Servings and timing

This recipe makes 4–6 servings.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Per serving (approx.):
Calories: 400–450
Protein: 25g
Carbohydrates: 35g
Fat: 22g

Variations

I sometimes add green beans, peas, or zucchini depending on what’s in season. If I want a spicier version, I add a pinch of chili flakes or cayenne. For a low-carb twist, I’ve swapped the potatoes for cauliflower chunks.

storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. I reheat it on the stove or in the microwave until hot. It also freezes well—just cool it completely and store it in freezer-safe containers for up to 2 months.

FAQs

Can I use canned corned beef?

Yes, canned corned beef works well and saves time. I just break it up gently as it warms in the skillet.

Can I make this vegetarian?

Yes, I replace the corned beef with cooked lentils or chickpeas and use vegetable broth instead of beef broth.

What’s the best type of potatoes to use?

I prefer waxy potatoes like Yukon Golds or red potatoes because they hold their shape better, but any kind works.

Is this dish spicy?

No, it’s flavorful but not spicy. If I want more heat, I add chili flakes or a splash of hot sauce.

What can I serve with this dish?

It’s great on its own, but I often pair it with rice, flatbread, or a crisp green salad for a full meal.

Conclusion

This Corned Beef Skillet Meal is a simple, satisfying dish that I can whip up quickly with pantry staples and fresh vegetables. It’s cozy, full of flavor, and a perfect way to enjoy corned beef in a new, easy-to-love form. Whether I serve it for a family dinner or meal prep for the week, it always hits the spot.

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