Corned Beef and Cabbage Stew Recipe
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!
How to Make the Best Corned Beef and Cabbage Stew
This Corned Beef and Cabbage Stew transforms classic St. Patrick’s Day flavors into a comforting bowl of warmth. Loaded with tender root vegetables like rutabaga, potatoes, and carrots, this hearty soup is the perfect way to use up leftover corned beef—or an excellent excuse to make it any time of year.
What makes this stew special is the layering of flavors. The leeks and garlic create an aromatic base, while the dijon mustard and apple cider vinegar add subtle brightness that cuts through the richness of the beef. The pearled farro provides a satisfying chewy texture and makes the dish even more filling.
Finish each bowl with a dollop of cool sour cream, a sprinkle of fresh dill, and a generous spoonful of homemade sauerkraut for the ultimate Irish-inspired comfort food experience.
Corned Beef and Cabbage Stew
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
Aromatics
Broth
Vegetables and Grains
Finishing
Instructions
Make the Stew
- Sauté leeks, garlic and celery in olive oil in a soup pot for 5 minutes until softened.
- Add water, beef bouillon, 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
- Use leftover corned beef from St. Patrick's Day or purchase pre-cooked corned beef from the deli.
- The farro adds a hearty, chewy texture—substitute with barley if preferred.
- For a thicker stew, mash some of the cooked potatoes against the side of the pot.
