If you are looking for a cozy and comforting dish to celebrate St. Patrick’s Day, look no further than this corned beef and cabbage stew. It is loaded with tender chunks of naturally-cured corned beef, cabbage, and root vegetables in a simple and flavorful broth. You can also add some farro for extra texture and heartiness. To make it even more delicious, serve it with sour cream, fresh dill, and homemade sauerkraut on top. This stew is easy to make and will warm you up on a chilly day.
Ingredients
- 2 tablespoons of olive oil
- 1 large leek, sliced into half-moons and rinsed well
- 3 garlic cloves, minced
- 1 celery stalk, chopped
- 4 cups of water
- 2 teaspoons of beef paste (or two bouillon cubes)
- 1/2 teaspoon of salt, or more to taste
- 1/2 teaspoon of pepper
- 2 teaspoons of dijon mustard
- 1 rutabaga, peeled and cubed (about 1 cup)
- 1 medium potato, peeled and cubed (about 1 cup)
- 1 large carrot, peeled and chopped (about 1/2 cup)
- 1/2 head of cabbage, cut into large pieces
- 1/4 cup of pearled farro
- 2 cups of shredded corned beef
- 1 tablespoon of apple cider vinegar
- 1/4 cup of fresh dill, chopped
- Sour cream and sauerkraut, for serving
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the leek, garlic, and celery and cook for about 5 minutes, stirring occasionally, until soft.
- Add the water, beef paste, salt, pepper, and dijon mustard and bring to a boil. Reduce the heat and simmer for 10 minutes.
- Add the rutabaga, potato, carrot, cabbage, and farro and bring back to a boil. Lower the heat and cover the pot with a lid. Cook for 30 to 40 minutes, or until the vegetables are tender and the farro is cooked.
- Stir in the corned beef and apple cider vinegar and cook for another 5 minutes to heat through.
- Sprinkle with fresh dill before serving. Ladle the stew into bowls and top with sour cream and sauerkraut if desired. Enjoy!
