Corned Beef and Cabbage Soup is a savory, hearty meal. Full of delicious winter vegetables and tender corned beef this is the MOST delicious stew to enjoy! As it slowly simmers on the stove top or in the oven the vegetables soften and meat tenderizes. This one packs a wallop of flavor and you’re going to love it! This post has been updated from Feb 27, 2018 to improve the reader experience.
Whether you’re celebrating St. Patrick’s day or just love corned beef soup, this meal is sure to please!
Corned Beef and Cabbage Soup
My brother was the first in our family to do a DNA test.
All our lives we’ve been told we are Irish. With names like Cochrane, Dougherty, Corliss and McLagan in the lineage you would think I’d be as Irish as the day is long right?
Surprise! Guess not…
Well shucks, for St. Patrick’s Day I’m sticking with Irish so I can serve you up some of my FAMOUS Corned Beef and Cabbage Soup. It is a savory, hearty meal. Full of winter vegetables and tender corned beef. This is the MOST delicious stew!! As it slowly simmers on the stove top or in the oven the vegetables soften and meat tenderizes, mmm!
This corned beef cabbage soup is slowly simmered to tenderize the meat. The carrots become sweet, the potatoes tender and something happens when you cook cabbage. Truly this corned beef soup is AMAZING!
This recipe makes a big pot of Corned Beef and Cabbage Soup
Corned Beef Soup
This recipe has been on my blog for a while. I’ve streamlined it a bit and reduced some of the steps, so let me tell you how this is made.
Ingredients for Corned Beef and Cabbage Soup
- corned beef roast
- cabbage chopped
- mushrooms
- onion
- carrots
- celery
- red potatoes
- Guinness Beer
- beef stock
- steak seasoning
- salt
- pepper
- flour
What is corned beef made of?
Corned beef is made from brisket. The beef goes thru a curing process using rock salt and brine. Brisket is a tough cut of meat so it’s best when slowly simmered. This results in the MOST flavorful tender meat!
Not the healthiest choice because it’s high in sodium, however as big and meaty as this soup is you’ll love it and hey, it’s only once a year, right?
Steps to make Corned Beef Soup – Mix the beef with the flour and spices and brown them in the pan. Next add the vegetables and liquid.
Steps to make Corned Beef and Cabbage Soup
How to make Corned Beef and Cabbage Soup
- The corned beef – remove the fat cap and dice the beef.
- Next mix the beef with flour and seasonings.
- Brown the beef in a heavy bottom pot.
- Add the diced vegetables.
- Add beer and scrape all the brown bits off the bottom of the pan.
- Added beef stock and into the oven it goes!
I cut the beef cubes fairly small – about 1 inches chunks, maybe a bit smaller. The veggies I cut into large chunks. Carrots, celery, cabbage and onions – the mushrooms I used a pre-sliced package. I wanted big chunks of veggies to keep this soup hearty.
The beef is seasoned with steak seasoning, salt & pepper and mixed with flour before browning. When you’re browning the meat, take your time doing it. You’ll want a good crust on all the sides.
When cooking, there are a couple of things to keep in mind…..brown food tastes good (make sure you brown things really well!) and a little bit of fat equals a lot of flavor (a little fat on the meat is ok!).
The hardest thing about this soup is not overeating. It is savory and delicious!
Corned Beef and Cabbage Stew
Another hint to get all of the goodness out of the pan and into the soup is to be sure to scrape the bottom of the soup well after you add the liquid. There will be a lot of brown bits on the bottom of the pan. Those bits are flavor and scraping them will release them and a TON of delicious flavor to your meal!
When you have all of the bits off the bottom of the pan, add the beef back to the pot with the vegetables. It will seem like a lot, but don’t worry, they will cook down.
Increase the heat to medium-high and bring it to a boil.
Everyone is a little Irish on St. Patrick’s Day, right?!!
Tuck the lid on tight and into the oven it goes. Cook it low and slow until the meat is tender, about 1 1/2 hours.
If you cook it on the stovetop, once it begins to boil, reduce the heat to low and cover it tightly. You’ll simmer this for about 1 1/2 hours until the beef is tender. Check it occasionally and just give it a stir.
Finish off the Corned Beef and Cabbage Soup with a handful of minced parsley. It helps brighten the flavors of this delicious stew!
More of my favorite Beef Soup Recipes!
- BEST Beef Noodle Soup Recipe
- Instant Pot Beef Barley Soup Recipe
- Easy Taco Soup Recipe
- Easy Lasagna Soup Recipe
- Beef Bourguignon or Beef Stew
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Corned Beef and Cabbage Soup
Ingredients
- 1 lb corned beef roast
- 1/2 head of cabbage chopped
- 8 oz. mushrooms sliced mushrooms
- 1 onion rough dice
- 3 carrots peeled and sliced
- 2 stalks celery cut on the diagonal
- 3 cups red potatoes quartered
- 1 bottle beer recommend Guinness or equivalent
- 2-3 cups beef stock
- 1 tsp steak seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 tbsp flour
Instructions
- Preheat oven to 350 degrees.
- Removed the fat cap from the roast and diced up the beef into bite-sized pieces.
- Chop the vegetables as directed, set aside.
- Using a large ziplock bag add the flour, salt, pepper and steak seasoning. Add the diced meat and massage the flour/spices in.
- In a large stock pot over medium heat add two tablespoons olive oil. Add the beef mixed with flour. Brown the meat well. You'll want to get a good crust on all the sides. About three minutes one side, give it a good stir, 3 minutes again, remove from the pan.
- Next add all of the vegetables to the pan. (You may need to add additional olive oil.) Sauté for three more minutes.
- You'll have a bunch of brown bits on the bottom of the pan. Pour the entire bottle of beer into the pot, scrape the bottom of the pot. It might take a minute or two, but you want to scrape up all those brown bits!
- When you have all of the bits off the bottom of the pan, put the beef back in the pan with the vegetables. It will seem like a lot, but don't worry, they will cook down. After you've added the vegetables, add the beef stock to cover the vegetables. Increase the heat to medium high and bring it to a boil.
- Once it begins to boil, cover it tightly. Place it in the preheated oven for 1 1/2 hours.
- ***STOVE TOP*** Once it begins to boil, reduce the heat to low and cover it tightly. Simmer for about 1 1/2 hours until the beef is tender. Check it occasionally and just give it an occasional stir.
- Remove the soup from the stove or oven, finish by adding a good handful of minced parsley. Stir well and serve.
Nutrition
More meals with corned beef? Be sure to check out Corned Beef and Cabbage Tacos at Simply Whisked! or to go along with this soup try Irish Soda Bread from Garlic and Zest!
Lisa says
I love one pot dinners! Just wondering if you’ve made it without (wheat) flour?
Bowl Me Over says
Hi Lisa – I haven’t, but I’m sure a cornstarch slurry would also work well (equal parts water and cornstarch). However if you try this, make sure you continue to cook the stew at least 10-15 minutes after adding the slurry because it can have a stronger flavor and it takes a bit to mellow it out. I hope this helps! DC2
Anastacia Hauldridge says
Double Bock Beer? Interesting…so what is that is it a beer for a beef kind of stock?
Bowl Me Over says
Hi Anastacia – no, I’d normally use Guinness, but it was what we had on hand – great dark porter beer!
Susan says
That looks delicious! I am going to try that with my leftovers. Thank you.
Bowl Me Over says
Awesome Susan – let me know what you think!
Cindy @ Hun... What's for Dinner? says
I love corned beef and cabbage, so this stew caught my attention. Looks amazing!
Bowl Me Over says
It’s so good, I’m sure I’ll make it again this year! 😀
michael slayton says
trying it with guinness AND consomme…did this before reading these…love the extra flavor consomme adds and guinness…OMG!
Bowl Me Over says
I like the way you think Michael – your additions sounds fantastic!!
Barbara says
Yum! This stew looks awesome, Debra.
Bowl Me Over says
Thanks Barbara – I hope you give it a try, it’s perfect for St. Paddy’s Day!!
Lindsay says
Can this recipe still work without the beer? Would you substitute it with anything? I just hate the flavor of beer in food.
Bowl Me Over says
Absolutely Lindsay – you could substitute beef consume for the beer. Add water to total the volume in the beer. Beef consume has a great depth of flavor and would be an excellent substitute!
Lois says
This looks like a great meat to have. Will be giving it a try very soon. Love the flavors you have in it.
Bowl Me Over says
Thank you Lois, it’s stew we so enjoy!
Hadia says
Will have to make your “CORNED BEEF AND CABBAGE SOUP”, looks so hearty and comforting!
Bowl Me Over says
You’ll love it Hadia – so much flavor and slowcooked easy! It’s really a great meal!!
michele says
This just screamed make me! I was supposed to make a roast with my corned beef, but this looked so good I did this instead! We enjoyed every last drop of it over a couple of days! It think it will be great during march madness to serve to all the b-ball fanatics in our house!
Bowl Me Over says
Yes!! It will help soak up some of that beer, LOL! Seriously though I’m so excited you gave it a try and really enjoyed it!!
Michele @ Bacon Fatte says
This looks so wonderful! I’m a big fan of chunky, hearty stews… ESPECIALLY if they’re a much-loved family recipe (bonus points for the updates!). I’ll definitely be making this before winter ends!
Bowl Me Over says
Thanks Michele, this one is a real family favorite! Such a yummy meal I hope you enjoy it!
Liza says
Another wonderful recipe! And once again – not only a dish that I always wanted to make but never dared to sue to my lack of skills now sounds totally doable! It’s also so healthy and so flavorful! Love it!!!
Bowl Me Over says
Thank you Liza – you can totally make this! Braise it off and into the oven it goes. Easy-peasy and when it’s done you’ll have an AMAZING dinner! Happy St. Patrick’s Day (early!!) 😀
Sandra Shaffer says
Ohhh, I’m so glad I saw this before hitting the grocery store. I’m picking up some corned beef so I can make this asap! My family is going to love this meal.
Bowl Me Over says
I hope you really enjoy it Sandra, it’s just so much flavor in a soup!!!
Jack Smith says
Wow….made this today. Was a hit!!! Thank you for a new take on corn beef and cabbage
Bowl Me Over says
I love this soup, I’m so glad you do too!! There’s so much flavor in this meal – thanks for stopping back to let me know!
Julie says
That soup looks like the perfect meal! I’d love a big ole bowl with a slice of rye bread!
Bowl Me Over says
That would be the perfect side with this meal, enjoy Julie!!
Michaela Kenkel says
Aren’t we all Irish on St. Paddy’s Day regardless? 😉 I love corned beef and cabbage and you went and made it even better!! Looks so yummy!
Bowl Me Over says
Yes, I completely agree! Thanks Michaela – enjoy this soup!!!
Sandi says
I love all of the tips you share with us to make this recipe. I have never made this before so it is so helpful!
Bowl Me Over says
That’s great! I’m glad you found them helpful and I hope you really enjoy this soup – thanks Sandi!
Roxanne Akerberg says
Have you ever made this in the one pot?
Bowl Me Over says
Yes Roxanne, this is all cooked in the same pot, enjoy!!
Roxanne Akerberg says
Being that the one pot is a pressure cooker how long would you cook it
Bowl Me Over says
I have never made it in the pressure cooker, but I would think it would take about the same amount of time as beef stew. I would suggest 25 minutes and quick release. Let me know how it turns out for you!!
Bowl Me Over says
Thanks for the share Original Eating, much appreciated!
Stephanie Stuart says
My pleasure! Thank you for your wonderful hearty meal! Your wonderful attention to detail is refreshing!
Cheryl Schropp says
Can I made this delicious looking stew in an electric roaster? We’re having a potluck in honor of our parish patron saint and church provides the meat. Thought this would be good to make the day before so it seasons through well. Please advise–we have to make it for 150 people!
Bowl Me Over says
Hey Cheryl – thanks for checking in! Yes – you absolutely could make it in an electric roaster. Just make sure you give yourself plenty of time for it to cook low to get that meat good and tender! This is an excellent soup and can be made 2-3 days in advance too if that helps! It would be perfect for your party, enjoy this soup and best wishes for a wonderful party!