Oh, you guys, there’s just something about a big pot of simmering stew, isn’t there? Especially when it’s cold and gloomy outside! I’m talking about that ultimate comfort food, the kind that warms you from the inside out. And let me tell you, my recipe for Corned Beef and Cabbage Stew is exactly what you need when you’re craving something hearty, flavorful, and incredibly easy to make. Seriously, this stew is a one-pot wonder, and believe me, it’s a family favorite in my house!
I learned this recipe from my grandma, who always made it for St. Patrick’s Day, but honestly, it’s good any time of year. It’s a simple version with some of my own personal touches. It’s got all the classic flavors you love: tender corned beef, sweet cabbage, and a mix of veggies that’ll make your taste buds sing. So, gather ’round, because I’m about to spill all the secrets!
Why You’ll Love This Easy Corned Beef and Cabbage Stew
Okay, friends, let me tell you why this Corned Beef and Cabbage Stew is totally worth making. First off, it’s ridiculously easy. Seriously, even if you’re a beginner in the kitchen, you can totally nail this.
- This stew is a flavor explosion with tender corned beef, cabbage and all the veggies you can imagine.
- It’s a complete meal in one pot, so less cleanup for the win!
- It’s the ultimate comfort food for a chilly day.
- Perfect for meal prepping. Enjoy leftovers for a few days
Trust me, once you try it, you’ll be hooked!
Ingredients You’ll Need for Your Corned Beef and Cabbage Stew
Alright, let’s talk about what goes into making this amazing Corned Beef and Cabbage Stew! Don’t worry, the ingredient list is short and sweet. You probably have most of it in your kitchen already! Here’s the rundown:
- 1 pound corned beef, cut into 1-inch cubes – trust me, it’s easier to manage this way!
- 1 tablespoon olive oil – for that perfect browning
- 1 onion, chopped – because every good stew starts with an onion!
- 2 carrots, chopped – adds a bit of sweetness
- 2 celery stalks, chopped – for a little crunch
- 4 cups beef broth – the base of all the flavors!
- 1 head of cabbage, chopped – the star of the show.
- 2 potatoes, peeled and cubed – makes it hearty and filling.
- 1 teaspoon dried thyme – it’s a must in my book.
- 1/2 teaspoon black pepper – a little kick never hurt.
- Salt to taste – season, season, season!
See? Nothing crazy! Now, let’s get cooking!
Step-by-Step Instructions: How to Make Corned Beef and Cabbage Stew
Alright, friends, let’s get down to business and make this Corned Beef and Cabbage Stew! Trust me, it’s super easy, and I’ll walk you through every single step. Just grab your favorite big pot or Dutch oven, and let’s get started!
Step 1: Prep and Brown the Beef
First things first, we need to get that corned beef ready. Now, I like to cut it into 1-inch cubes. You can get a little fancy here; some people buy it already cubed, but I find doing it myself allows me to make sure I’m getting rid of some of the unnecessary fat. Next, heat up your olive oil in that big pot over medium-high heat. You want it nice and hot, but not smoking, ya know?
Once the oil is shimmering, add those corned beef cubes. Now, here’s a little tip: *don’t overcrowd the pot.* If all your meat doesn’t fit, brown it in batches! You want to give the beef a chance to get nicely browned on all sides. This step is super important, because it adds so much flavor, trust me! Brown it well; get some nice color on that beef, about 5-7 minutes. Once it’s browned, take it out of the pot and set it aside.
Step 2: Sauté the Veggies
In the same pot—yes, still the same one, no need to wash it just yet—add your chopped onion, carrots, and celery. Cook these until they soften up, usually it takes about 5 minutes, give or take. You want them tender, but not mushy. This step really brings out the sweetness of the carrots and breaks down the harsh onion, so don’t rush it!
Step 3: Simmer Time!
Now, pour in your beef broth. Next, add the cabbage, potatoes, thyme, and pepper. Give everything a good stir to combine all those lovely flavors. Here’s where the magic really starts to happen. Bring the whole thing to a boil, and once it’s bubbling, reduce the heat to a simmer. Cover the pot and let it simmer for about 1.5 to 2 hours, or until that corned beef is fork-tender. This really depends on your corned beef and what part of the cut, so keep an eye on it.
Step 4: Season and Serve!
Once the corned beef is tender, it’s almost time to eat! All that’s left is to season it with salt to taste. Now, I love salt, but go easy at first because corned beef can be salty. Taste it and add salt as needed. And that’s it! Ladle it into bowls and serve it hot. The hardest part is waiting for it to cool so you can eat it!
And there you have it, folks! Your very own, from-scratch Corned Beef and Cabbage Stew is ready to enjoy! Wasn’t that easy?
Tips for Success: Perfecting Your Corned Beef and Cabbage Stew
Okay, friends, let’s talk about some extra tips for taking your Corned Beef and Cabbage Stew from good to *absolutely amazing*! These little tricks are what I’ve learned over the years to make it perfect every single time.
First off, don’t rush that browning of the corned beef. Getting a good sear on it is *key* for flavor. Don’t be afraid to let it get nice and brown, and don’t overcrowd the pot! Regarding the simmering time, it might need more than 1.5 hours. It should be tender enough to shred with a fork. Honestly, it might take me two, maybe two and a half hours, it just depends on the meat. Just make sure to constantly keep an eye on it! Finally, taste and season. Don’t be shy with the salt and pepper, but go slow and adjust to your taste!
Give these tips a go, and you’ll be making the most delicious Corned Beef and Cabbage Stew around!
Variations to Spice Up Your Corned Beef and Cabbage Stew
Okay, friends, let’s get creative! While my classic Corned Beef and Cabbage Stew is perfection, sometimes you might want to switch things up. The beauty of stews is that you can adjust them.
So, here are some fun ideas. Want more veggies? Add some parsnips, turnips, or even some yummy mushrooms. If you like it spicier – and I sure do – throw in a pinch of red pepper flakes.
Also, don’t be afraid to experiment with herbs! A bay leaf while simmering is fantastic. You can try a sprinkle of fresh parsley or dill at the end. Get those creative juices flowing and make this stew your own!
Serving Suggestions to Complement Your Corned Beef and Cabbage Stew
Okay, so you’ve made this amazing Corned Beef and Cabbage Stew, and now you need to think about what to serve with it! Don’t worry; I got you! This stew is already a meal in itself, but a few sides really take it over the top.
First off, you can’t go wrong with some crusty bread for soaking up all that delicious broth; I like a nice sourdough, perfect for dipping! Or, if you want something lighter, a simple side salad with a vinaigrette is always a good choice. It cuts through the richness of the stew in the best way. Honestly, you can’t go wrong.
Storage and Reheating Instructions for Corned Beef and Cabbage Stew
So, you’ve made a big pot of my yummy Corned Beef and Cabbage Stew? Yay! Now, let’s talk about what to do with those leftovers, because trust me, you *want* to save them! This stew is even better the next day, if you ask me!
Just let the stew cool down completely, then pop it in an airtight container and stick it in the fridge. It’ll last for about 3-4 days. To reheat, you can use the stovetop on low or the microwave. Just make sure it’s heated through. And that’s all there is!
Estimated Nutritional Information for Corned Beef and Cabbage Stew
Alright, folks! Now, let’s talk numbers. Keep in mind, this is just an estimate, but here’s what you can expect per serving (about 1 cup) of my delicious Corned Beef and Cabbage Stew.
We’re talking approximately 350 calories, 18g of fat, 25g of protein, and 20g of carbs. It also contains about 5g of fiber, 5g of sugar, and 250mg of sodium. Pretty good, right?
Frequently Asked Questions About Corned Beef and Cabbage Stew
Okay, friends, let’s get you set with some answers to some of the questions you might have about making this awesome Corned Beef and Cabbage Stew. I get these quite often, so hopefully, this helps!
How long to cook corned beef stew?
This is the most common question. It truly depends on your corned beef and how tender you want it to be! After you bring everything to a simmer, you’re looking at about 1.5 to 2 hours. But, here’s a little pro tip: Check the beef with a fork after 1.5 hours. If it’s still tough, just let it simmer a little longer. It should shred easily!
Can I use a slow cooker for this recipe?
Absolutely! I’ve made this in my slow cooker many times. Just brown the corned beef first like I said, then throw all the ingredients into the slow cooker. Cook on low for about 6-8 hours or on high for 3-4 hours. You’ll wind up with an incredibly tender and flavorful corned beef and cabbage stew.
What if I don’t have beef broth?
No problem! You can totally substitute it with water, or even a mix of water and beef bouillon cubes or granules. Beef broth definitely bumps up the flavor, but water works in a pinch – you might just need to add a little more salt and pepper to bring out the taste. Ultimately, it still makes a great Corned Beef and Cabbage Stew!
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Corned Beef and Cabbage Stew
- Total Time: 2 hours 20 min
- Yield: 6 servings
- Diet: Low Salt
Description
A hearty stew with corned beef, cabbage, and vegetables.
Ingredients
- 1 pound corned beef, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups beef broth
- 1 head of cabbage, chopped
- 2 potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add corned beef and cook until browned on all sides.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Pour in beef broth. Add cabbage, potatoes, thyme, and pepper.
- Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until the corned beef is tender.
- Season with salt to taste.
Notes
- Serve hot.
- Garnish with fresh parsley, if desired.
- Prep Time: 20 min
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: American
