Can you overcook corned beef and cabbage?

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.

Can I use beef broth instead of bouillon?

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.

How do I thicken the stew?

If you desire a thicker consistency, simple stir in a roux of flour and butter during the last few minutes of cooking.

How long does Corned Beef and Cabbage Stew keep for?

Leftover Corned Beef and Cabbage Stew taste amazing! Store in an airtight container in the fridge for up to 6 days.

Does Corned Beef and Cabbage Stew freeze well?

Yes! Let cool completely, then store in a freezer-safe bag for up to 3 months.

Can I make this in a crock-pot or slower cooker?

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.

Corned Beef and Cabbage Stew

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

Units Scale

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.

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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