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