Corned Beef and Cabbage Stew
Total Time
1 hour and 5 minutes
Prep Time
15 minutes
Cook Time
50 minutes
Rating
4.7 out of 5 stars
(3)
Ingredients
4 servings
- 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
How would you rate this recipe?
Preparation
Step 1
Sauté leeks, garlic and celery in olive oil in a soup pot for 5 minutes until softened.
Step 2
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.
Step 3
Add shredded corned beef and apple cider vinegar. Cook for another 5 minutes to heat meat thoroughly.
Step 4
Add fresh dill just before serving.
Step 5
Dollop a generous spoonful of sour cream and sauerkraut into each bowl.
Step 6
Save recipe for the next time?
