Corned Beef and Cabbage Stew

A warm, savory corned beef and cabbage stew that combines deep, beefy flavor with tender vegetables in a rich broth, perfect for weeknight dinners or special occasions like St. Patrick's Day.

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Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Irish

Calories: 350

Ingredients Method Notes

Ingredients

Main ingredients

1 pound corned beef Choose a brisket cut with a good fat cap for richer broth.
4 cups chopped cabbage Look for a firm head with tight, pale-green leaves.
4 large potatoes, cubed Yukon Gold or red potatoes hold shape; russets will break down more.
2 medium carrots, sliced Cut into even slices for uniform cooking.
1 medium onion, chopped
4 cups beef broth Use low-sodium for better control of salt levels.
1 teaspoon black pepper
1 tablespoon mustard Mustard brightens the broth and enhances flavor.

Method

Preparation

Place the corned beef, beef broth, and chopped onions in a heavy-bottomed pot and bring to a simmer. Cover the pot.
Simmer the corned beef for about 1 hour at low heat, ensuring it remains mostly submerged in the broth.

Cooking

Add the cubed potatoes, sliced carrots, and chopped cabbage into the pot around the beef.
Stir in black pepper and mustard, allowing the flavors to meld into the broth.
Continue to simmer for another 30 minutes, or until the vegetables are fork-tender.

Serving

Remove the corned beef from the pot, let it rest for a few minutes, then slice against the grain and serve with the vegetables, spooning broth over them.

Notes

Store leftovers in airtight containers in the refrigerator for 3–4 days. This stew can also be frozen for up to 3 months. For a deeper flavor, consider using stout in place of some beef broth.