The Ultimate Corned Beef and Cabbage Stew (Hearty & Easy!)
Imagine all the beloved, comforting flavors of a classic corned beef and cabbage dinner, but transformed into a rich, hearty, and incredibly easy one-pot stew. Picture tender, savory shreds of corned beef, sweet carrots, earthy rutabaga, and tender cabbage, all swimming in a deeply flavorful broth with chewy pearls of farro. Topped with a cool dollop of sour cream and a tangy spoonful of sauerkraut, this, my friends, is the soul-warming magic of this Corned Beef and Cabbage Stew. It is, without a doubt, the coziest and most delicious meal you will make this season.
I promise you, from the moment the incredible aroma of sweet, softened leeks and savory broth fills your kitchen, you’ll know you’re making something special. Every single spoonful is a perfect harmony of textures and flavors—tender, savory, sweet, and tangy. It’s a true one-pot wonder that is perfect for a chilly evening when you need a serious hug in a bowl.
Get ready to reinvent a classic and create a stunning, unforgettable stew that will become a new family favorite.
Why This Will Be Your New Favorite Comfort Stew!
You are going to be completely obsessed with this rich, savory, and incredibly satisfying dish. It’s a guaranteed crowd-pleaser. Here’s why you have to make it:
- The Ultimate Comfort Food Experience: This stew is the very definition of a hearty, comforting, and satisfying one-pot meal, perfect for a cold day.
- Incredible Depth of Flavor: The combination of savory corned beef, sweet root vegetables, tangy vinegar, and a rich broth creates a soup with a truly complex and delicious flavor profile.
- A Perfect Way to Use Leftovers: This is the absolute best and most delicious way to transform leftover corned beef into an exciting new meal.
Recipe Snapshot
| Prep Time | 15 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 4-6 servings |
| Calories | 364 kcal per serving |
| Course | Main Course, Soup |
| Cuisine | American / Irish-Inspired |
| Difficulty/Method | Easy / Stovetop |
Your Shopping List for This Cozy Stew
This recipe uses a beautiful mix of hearty vegetables and savory staples. Here’s what you’ll need:
→ For the Stew
- 2 tablespoons olive oil
- 1 large leek, cleaned and sliced → Provides a wonderful, sweet and mild onion flavor.
- 3 garlic cloves, chopped & 1 stalk celery, chopped → The essential aromatic base.
- 4 cups water & 2 teaspoons beef paste or bouillon → Creates our rich and savory broth.
- 1/2 tsp salt & 1/2 tsp pepper → Plus more to taste.
- 2 teaspoons Dijon mustard → Adds a subtle, tangy depth to the broth.
- 1 rutabaga & 1 medium potato → The hearty, earthy root vegetables.
- 1 large carrot → For a touch of sweetness and color.
- 1/2 head of cabbage, cut in large chunks → Becomes wonderfully tender and sweet.
- 1/4 cup pearled farro → Adds a fantastic, satisfying chewy texture.
- 2 cups shredded corned beef → The savory, salty star of the show!
- 1 tablespoon apple cider vinegar → The secret ingredient for a bright finish.
- 1/4 cup fresh dill → For a final burst of unique, herbaceous freshness.
→ For Garnish
- Sour cream and homemade sauerkraut
Let’s Get Cooking! Your Step-by-Step Guide
Ready to create the most comforting stew of the season? This one-pot process is so simple and rewarding.
Part 1: Build the Flavor Base
- Sauté the Aromatics: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the sliced leeks, chopped garlic, and celery. Sauté for about 5 minutes, until the vegetables have softened and become fragrant.
- Create the Broth: Pour in the water and add the beef bouillon paste, salt, pepper, and Dijon mustard. Stir everything together until the bouillon has dissolved.
- Simmer the Veggies: Add the cubed rutabaga, potatoes, carrots, cabbage chunks, and the pearled farro to the pot. Bring the mixture to a simmer, then cover the pot and cook for 30-40 minutes, until the root vegetables are fork-tender and the farro is cooked through.
Part 2: Finish and Serve
- Add the Final Flavors: Stir in the shredded corned beef and the apple cider vinegar. Let the stew simmer for another 5 minutes to heat the meat through and allow the flavors to meld.
- Stir in the Herbs: Turn off the heat and stir in the fresh dill. Give the stew a final taste and adjust the salt and pepper if needed.
- Garnish and Serve: Ladle the hot, hearty stew into bowls. Top each serving with a generous dollop of sour cream and a spoonful of tangy sauerkraut. Enjoy!
Hearty Corned Beef and Cabbage Stew
Ingredients
Equipment
Method
- Sauté leeks, garlic and celery in olive oil in a large soup pot for 5 minutes until softened.
- Add water, beef bouillon, salt, pepper, and dijon mustard, stirring to combine.
- Add the rutabagas, potatoes, carrots, cabbage and farro. Bring to a simmer, then cover and cook for 30-40 minutes until the vegetables are tender and the farro is cooked.
- Stir in the shredded corned beef and apple cider vinegar. Cook for another 5 minutes to heat the meat through.
- Turn off the heat and stir in the fresh dill. Taste and adjust salt and pepper if needed.
- Serve hot, with a generous dollop of sour cream and a spoonful of sauerkraut in each bowl.
Notes
WiseRecipes’ Top Tips for the Perfect Stew
These simple secrets will ensure your comfort food classic is flawless and full of flavor.
- Clean Your Leeks Thoroughly! Leeks are notorious for hiding grit and sand between their many layers. The best way to clean them is to slice them first, then place them in a large bowl of water and swish them around. The clean leeks will float, and the grit will sink to the bottom.
- Cut Your Root Veggies Uniformly. For the best texture, try to cut your rutabaga, potatoes, and carrots into similar-sized cubes. This ensures that they all cook at the same rate and are perfectly tender at the same time.
- Add the Corned Beef at the End. Since the corned beef is already cooked, it only needs to be heated through. Adding it at the end of the cooking process prevents it from becoming tough or overly stringy.
- Don’t Skip the Vinegar! The final splash of apple cider vinegar might seem like a small detail, but it is essential. The bright acidity cuts through the richness of the beef and the earthiness of the root vegetables, making all the flavors in the stew taste brighter and more balanced.
- The Toppings are a Must. This stew is fantastic on its own, but the cool creaminess of the sour cream and the tangy, fermented crunch of the sauerkraut are the perfect finishing touches that take it to a whole new level.
Keep It Fresh! Storing Your Hearty Stew
This stew is a meal prep dream and tastes even better the next day!
- Refrigerator: Once cooled, store leftover stew in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and deepen.
- Reheating: Gently reheat the stew in a saucepan over medium-low heat until warmed through. The farro may absorb some of the liquid, so you can add a splash of water or broth to loosen it to your desired consistency.
FAQs: Your Stew Questions, Answered!
What is a rutabaga? Can I substitute it?
A rutabaga is a root vegetable that’s a cross between a cabbage and a turnip. It has a slightly sweet, earthy, and peppery flavor. If you can’t find one, you can easily substitute it with an equal amount of turnip or just use more potatoes and carrots.
Can I make this recipe vegetarian?
Yes, absolutely! As the recipe notes, you can simply omit the corned beef and use vegetable broth instead of beef bouillon. To make it even heartier, you could add a can of rinsed cannellini beans or chickpeas along with the farro.
Can I use a different grain instead of farro?
Of course. Pearled barley would be a fantastic substitute with a similar chewy texture and cooking time. You could also use a wild rice blend, though it may take a bit longer to cook.
Can I make this in a slow cooker?
Yes! I would still recommend sautéing the leeks, garlic, and celery on the stovetop first for the best flavor. Then, you can transfer everything (except the corned beef, vinegar, and dill) to a slow cooker and cook on LOW for 6-8 hours, or until the vegetables are tender. Stir in the final ingredients at the end as directed.
Final Thoughts: A Bowl of Rustic Charm
There is nothing quite like a hearty, one-pot stew to make you feel warm, cozy, and cared for. This Corned Beef and Cabbage Stew is a true celebration of humble, comforting ingredients, transformed into something deeply flavorful and satisfying. It’s a rewarding, simple, and utterly delicious meal that I know will become a new favorite in your cold-weather recipe rotation. Happy cooking!
