A simple, comforting Corned Beef and Cabbage Stew made with naturally-cured Corned Beef and Cabbage! Deeply satisfying and quick to throw together.
Carry your heart through this world like a life-giving sun. ~ Hafiz
Happy St. Patrick’s Day! Here is a delicious, homey Corned Beef and Cabbage Stew that is easy to throw together with your homemade naturally-cured Corned Beef. This has all the makings of a good stew, abundant with root vegetables, farro, and flavorful tangy beef. Top it with homemade sauerkraut for an added boost of probiotic bliss.
Why You’ll Love Corned Beef Stew!
- Satisfying & comforting! Cozy root vegetables, rich, flavorful beef, and satiating farro.
- Quick & easy. Only 15 minutes of prep time before the dish stews.
- Made with healthy, wholesome ingredients. Packed with nutritious vegetables, naturally-cured corned beef, and whole grains.
Corned BeeF Stew Ingredients
- Shredded corned beef– Make your own or buy store-bought!
- Cabbage head: You’ll only need half.
- Other vegetables: Large leek (cleaned), garlic cloves, celery stalk, rutabaga, medium potato, large carrot. Cut into large, bite-sized pieces.
- Pearled farro
- Olive oil
- Beef paste: Better than bouillon paste or two bouillon cubes.
- Dijon mustard
- Apple cider vinegar
- Fresh dill
- Garnish: Sour cream and a spoonful or two of sauerkraut.
Corned Beef Cabbage Stew Instructions
Step 1: Sauté. Add oil to a soup pot or Dutch oven and sauté leeks, garlic, and celery for 5 minutes.
Step 2: Stew. Add water, beef bouillon, salt, pepper, and dijon to the pot and stir. Add rutabagas, potatoes, carrots, cabbage, and farro. Simmer 30-40 min covered.
Step 3: Add beef. Add shredded corned beef and apple cider vinegar. Cook for 5 min.
The broth is simple, letting the root vegetables shine. The melty, cooked cabbage, chewy farro and rutabaga create a perfect balance of fulfilling flavor and texture creating a delicious marriage with the corned beef.
Step 4: Serve. Garnish with fresh dill before serving. Serve with a spoonful of sour cream and sauerkraut.
Serving Suggestions and Storage
The stew will keep up to 4 days in the refrigerator and reheated on the stovetop, and can be frozen for up to 6 months. Here are some options of what you could serve alongside the Corned Beef and Cabbage Stew:
- Pan-seared Turnips
- Roasted Brussels Sprouts
- Grilled Potatoes
- Instant Pot Baked Potatoes
- Garlic Mashed Potatoes
- Sourdough Biscuits
- Soft Sourdough Rolls
- Sourdough Bread
FAQs
Yes. If you overcook the stew, the beef will turn out tough and chewy rather than soft and tender. The key is to keep the heat low, adding the corned beef toward the end of cooking time.
Yes, you can sub the water and bouillon paste/cubes with beef broth if desired. Chicken broth could work too if it is what you have on hand.
If you desire a thicker consistency, simple stir in a roux of flour and butter during the last few minutes of cooking.
Leftover Corned Beef and Cabbage Stew taste amazing! Store in an airtight container in the fridge for up to 6 days.
Yes! Let cool completely, then store in a freezer-safe bag for up to 3 months.
Yes of course! If you use a slow cooker, keep the heat low (to avoid mushy vegetables) and avoid adding the corned beef until the last 5 minutes.
More Favorite STew recipes
Corned Beef and Cabbage Stew
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4
- Category: soup, stew, beef,
- Method: Stovetop
- Cuisine: Irish
- Diet: Gluten Free
Description
Abundant with vegetables, this hearty Corned Beef and Cabbage Stew gets its amazing flavor from naturally cured corned beef, cabbage and root veggies. Simple, homey, and satisfying, top with sour cream, fresh dill and homemade sauerkraut!
Ingredients
- 2 tablespoons olive oil
- 1 large leek, cleaned and sliced in 1/2 moons
- 3 garlic cloves, chopped small
- 1 stalk celery, chopped
- 4 cups water
- 2 teaspoons beef paste (better than boullion paste, or two bouillon cubes)
- 1/2 teaspoon salt, adjust to taste
- 1/2 teaspoon pepper
- 2 teaspoons dijon mustard
- 1 rutabaga, about 1 cup cubed
- 1 medium potato, about 1 cup cubed
- 1 large carrot, about 1/2 cup chopped
- 1/2 cabbage head cut in large chunks
- 1/4 cup pearled farro
- 2 cups shredded corned beef
- 1 tablespoon apple cider vinegar
- 1/4 cup fresh dill
Garnish with sour cream and a spoonful or two of sauerkraut.
Instructions
Sauté leeks, garlic and celery in olive oil in a soup pot for 5 minutes until softened.
Add water, beef boullion, salt, pepper, and dijon mustard stirring to incorporate. Put in rutabagas, potatoes, carrots, cabbage and farro simmer 30-40 minutes covered until vegetables are tender and farro is cooked.
Add shredded corned beef and apple cider vinegar. Cook for another 5 minutes to heat meat thoroughly.
Add fresh dill just before serving.
Dollop a generous spoonful of sour cream and sauerkraut into each bowl.
Notes
Adjust salt to taste in the soup, we’ve kept the sodium low in the soup body as the corned beef is salted.
Nutrition
- Serving Size: 2 cups
- Calories: 364
- Sugar: 10.4 g
- Sodium: 1344.7 mg
- Fat: 17.7 g
- Saturated Fat: 4.9 g
- Carbohydrates: 38.5 g
- Fiber: 7.5 g
- Protein: 16.2 g
- Cholesterol: 46.3 mg
Just made this stew to celebrate St. Patrick’s day. My husband loves corned beef, and we both love this recipe! The veggies are harmonious and delicious, the shreds of corned beef are salty and savory, and the yogurt and sauerkraut on top sent it over the moon! I substituted pearled barley for the farro as I couldn’t find it in my small town. One bowl will fill you up–but we agreed, rather than the sort of miserable, indulgent overfulness that some dishes give, we felt a nourished fulness eating this. Excellent, I’m already looking forward to making this again!
Love this Allison, so happy you were nourished!
Hi,
Is there a way to make this without much salt? I would think that most of the salt comes from the meat but I simply cannot have that much. Is there a suitable substitute?
Thank you
Hi Jim- I think the nutrition calculator is accounting for all the salt from the salt brine from the meat. Since the brine is not used in the end, I think it is safe to say, it probably won’t have this much salt. Also, you can always leave out the additional salt.
Do you have any suggestions for a slow cooker? Thanks
Hi Sara, I haven’t tried the slow cooker. I would imagine 5-7 hours? Just guessing, let us know if you give it a try.
Wondering about using oat groats instead of farro. Husband is celiac. Thoughts?
I think that would be great!
What grain would you suggest besides farro if I am gluten-free?
brown rice would be similar texture.
Started the natural corned beef last week along with the sauerkraut. Can’t wait to make this over the weekend.