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Best Hearty Corned Beef and Cabbage Stew Recipe

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Stew
Cuisine: Irish-American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add leek, garlic, and celery and sauté for about 5 minutes until softened and fragrant.
  3. Pour in water or broth and stir in beef paste, salt, pepper, and Dijon mustard.
  4. Add rutabaga, potato, carrot, cabbage, and farro.
  5. Bring to a gentle simmer, cover, and cook for 30–40 minutes until vegetables are tender and farro is cooked.
  6. Stir in shredded corned beef and apple cider vinegar.
  7. Simmer uncovered for 5 minutes to heat through.
  8. Remove from heat and stir in fresh dill.
  9. 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.