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!
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!
I thought about making this in the slow cooker and then thought maybe the pressure cooker… but in the end decided upon the old fashioned way. Stove top or oven – either one will work for this meal. I want everyone to be able to make this stew! 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 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.
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!).
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 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.
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!
Corned Beef and Cabbage Soup
Corned Beef and Cabbage Soup
Corned Beef and Cabbage Soup is a savory, hearty meal. Full of delicious winter vegetables and tender corned beef this is the MOST delicious winter stew! As it slowly simmers on the stove top or in the oven the vegetables soften and meat tenderizes.
- 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
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.