Corned Beef and Vegetable Medley

This little piece of deliciousness was created by me yesterday, when I wanted to make a tin of corned beef and some vegetables that were lying around my fridge into something edible. The result was not only edible but everyone asked for seconds!

You will need:

1 tablespoon *extra virgin olive oil £3/litre 

1 tin *corned beef, chopped into chunks £1.54/340g

1 onion, chopped (I use ready-chopped, frozen onion) £1/500g

6 salad tomatoes, chopped into eighths (i.e. big chunks) £1 for 6

4 sticks celery, chopped 89p/bunch

2 large peppers, cut into chunks £1.38/700g

3 courgettes, cut into chunks £1 for 3

carton passata 29p/500g

2 beef stock cubes 65p/100g

1 tablespoon Worcestershire sauce £1/150ml

£1.16 per person


1. Heat the onion gently over a low heat until soft and slightly golden (not browned, if you brown onions they become bitter).

2. Add the tomatoes, peppers, celery and courgettes and soften over a low heat, stirring occasionally.

3. Add the stock cubes, Worcestershire sauce and corned beef. Stir and heat gently for five minutes.

4. When the vegetables are softened they will become less rigid and will glisten. At this point, add the passata.

5. Heat for 20-30 minutes, stirring regularly.

6. Serve with boiled, mashed or baked potatoes, rice or pasta. Sprinkle with grated cheese if desired.



I like to use *extra virgin olive oil for the flavour but you could use vegetable oil, which would reduce the price per person.

*Tinned corned beef will slide out of the tin and cut far more easily if chilled first.


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