Description

This Hearty Corned Beef and Cabbage Stew is a cozy one-pot meal made with tender corned beef, cabbage, root vegetables, and farro in a savory, comforting broth. Ready in just one hour, it’s perfect for chilly nights or an easy St. Patrick’s Day dinner.

Ingredients

Scale

2 tablespoons olive oil
1 large leek, cleaned and sliced
3 cloves garlic, finely chopped
1 stalk celery, chopped
4 cups water or low-sodium beef broth
2 teaspoons beef paste or 2 bouillon cubes
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper
2 teaspoons Dijon mustard
1 cup rutabaga, cubed
1 cup potato, cubed
1/2 cup carrot, chopped
1/2 head cabbage, cut into chunks
1/4 cup pearled farro
2 cups shredded corned beef
1 tablespoon apple cider vinegar
1/4 cup fresh dill, chopped
Sour cream and sauerkraut, for garnish

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat.
Add leek, garlic, and celery and sauté for about 5 minutes until softened and fragrant.
Pour in water or broth and stir in beef paste, salt, pepper, and Dijon mustard.
Add rutabaga, potato, carrot, cabbage, and farro.
Bring to a gentle simmer, cover, and cook for 30–40 minutes until vegetables are tender and farro is cooked.
Stir in shredded corned beef and apple cider vinegar.
Simmer uncovered for 5 minutes to heat through.
Remove from heat and stir in fresh dill.
Serve hot topped with sour cream and sauerkraut.

Notes

Add salt at the end if needed, as corned beef is naturally salty. Farro will thicken the stew as it sits—add a splash of broth when reheating.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Stew
Method: Simmering
Cuisine: Irish-American

Nutrition

Serving Size: 1.5 cups
Calories: 285
Sugar: 6g
Sodium: 820mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 18g
Cholesterol: 55mg

Keywords: hearty corned beef and cabbage stew, corned beef stew, cabbage stew