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A simple comforting Irish 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 Irish Stew 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.
The naturally-cured corned beef adds depth and rich flavor. A little farro gives a balanced substance and chewy texture.
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.
How to serve Irish Stew:
The fresh dill perfects the stew!
Top generously with sour cream and sauerkraut.
More recipes you may like:
- Simple Cultured Cabbage (Sauerkraut)
- Simple Irish Lamb Stew
- Naturally Corned Beef
- Instant Pot Beef Stew with Root Vegetables
- Simple Cabbage Soup
Corned Beef and Cabbage Stew ( Irish Stew)
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
- Category: soup, stew, beef,
- Method: Stovetop
- Cuisine: Irish
Abundant with vegetables, this hearty Irish Stew 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!
- 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.
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.
Adjust salt to taste in the soup, we’ve kept the sodium low in the soup body as the corned beef is salted.
- Serving Size: 2 cups
- Calories: 376
- Sugar: 10.4 g
- Sodium: 1645.5 mg
- Fat: 18.5 g
- Saturated Fat: 5.1 g
- Carbohydrates: 38.4 g
- Fiber: 7.5 g
- Protein: 17.3 g
- Cholesterol: 37.7 mg
Keywords: Irish Stew, Corned Beef stew, Corned beef and cabbage stew, corned beef soup,
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?
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.