>Corned Beef and Cabbage Stew ᐧ

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Corned Beef and Cabbage Soup

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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.

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Corned Beef and Cabbage Soup in a white bowl with a serving of crackers.

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!

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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!

A beige bowl filled with corned beef and cabbage soup and a couple of crackers on the side.

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?

How to make Corned Beef Soup: coat with flour, sear the beef, add the vegetables and simmer on the stove until the meat is tender.

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!).

A red stock pot full of Corned Beef Soup. There's a ladle full of soup waiting to be dished up.

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.

Corned Beef Soup in a white bowl with crackers

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!

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Corned Beef Soup in a white bowl with crackers
Print Recipe
5 from 8 votes

Corned Beef and Cabbage Soup

Corned Beef and Cabbage Soup is a savory, hearty meal. As it slowly simmers on the stove top or in the oven the vegetables soften and meat tenderizes.
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Soups and Stews
Cuisine: Irish
Servings: 6 servings
Calories: 274kcal
Author: Souper Chef Deb from Bowl Me Over

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

Calories: 274kcal | Carbohydrates: 22g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 1329mg | Potassium: 966mg | Fiber: 4g | Sugar: 6g | Vitamin A: 104.8% | Vitamin C: 67.5% | Calcium: 7.1% | Iron: 15.2%

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!

 

About Bowl Me Over

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at debra@bowl-me-over.com and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

Comments

    • Bowl Me Over says

      March 19, 2014 at 7:24 am

      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

      Reply

  6. Lindsay says

    March 13, 2016 at 10:05 pm

    Can this recipe still work without the beer? Would you substitute it with anything? I just hate the flavor of beer in food.

    Reply

    • Bowl Me Over says

      March 14, 2016 at 9:56 pm

      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!

      Reply

  9. michele says

    March 4, 2018 at 8:16 am


    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!

    Reply

  10. Michele @ Bacon Fatte says

    March 4, 2018 at 1:25 pm

    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!

    Reply

  11. Liza says

    March 5, 2018 at 12:33 am


    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!!!

    Reply

    • Bowl Me Over says

      March 5, 2018 at 2:26 pm

      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!!) 😀

      Reply

  18. Stephanie Stuart says

    April 5, 2014 at 9:03 pm

    My pleasure! Thank you for your wonderful hearty meal! Your wonderful attention to detail is refreshing!

    Reply

  19. Cheryl Schropp says

    March 9, 2018 at 12:45 pm

    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!

    Reply

  20. Bowl Me Over says

    March 11, 2018 at 2:38 pm

    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!

    Reply

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Meet Souper Chef Deb

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties and in the summer help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Learn More . . .