Corned Beef and Cabbage Stew

Minggu, 08 Februari 2015

Corned Beef and Cabbage Stew

Tender, salty, corned beef, potatoes, andÂ green cabbage are combined in a savory broth for a meal that made every person at the table happy. On the chance that you are lucky enough to still have some corned beef waiting in the fridge, this recipe will make the most of it. If you don't happen to have corned beef in the house already, this stew is worth a trip to the store.

I made extra corned beef this time, just so I could play with the leftovers for an additional day or two. We've already had nthekitchen.com/2013/03/corned-beef-cabbage-and-red-potato-hash-recipe.html target=_blank style=color: inherit; text-decoration: none; name=recipe-and-yummy-foodLink-1>Corned Beef, Cabbage and Red Potato Hash^[1] and I made this soup last night. I have the last two slices ^[2] stashed away now for my lunch tomorrow, along with the last of the Colcannon ^[3]. I'm looking forward to it!

COOK'S NOTE: This is great recipe to pull together on a busy night. Start the onion cooking and then prep the other ingredients as it begins to cook. The whole meal came together in less than 30 minutes start to finish.

Corned Beef and Cabbage Stew
Yield: 8 servings
(printable recipe)
^[4]

1 tablespoon olive oil
1 small onion, sliced thin, about 1/2 cups worth
4-5 celery stalks, sliced thin, about 2 cups worth
2 large russet potatoes, chopped into 1/2 pieces, about 3 cups worth
3 cups cooked corned beef ^[5], cut into 1/2 pieces
6 cups chicken broth (or 6 cups water, plus 2 tablespoons chicken base)
1 tablespoon worcestershire sauce
1/2 teaspoon pepper, plus more to taste
1 small head green cabbage, quartered and then sliced thin, about 6 cups worth
kosher salt, only as needed (my stew did not need any additional salt)
Heat the oil in a large pot over medium high heat. Add the onion and begin sautÃ©ing it while you slice the celery. Add the celery and cook together until almost tender. Slice the potatoes and the corned beef and then add to the pot along with the broth, worcestershire and pepper. Bring to a boil and then reduce to a simmer for about 10-15 minutes, until the potatoes are tender.

While the stew is simmering, slice the cabbage. When the potatoes are tender, add the cabbage and stir for about a minute to soften it slightly. Remove from the heat and serve. Enjoy!