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"The belly rules the mind."--Spanish Proverb

Corned Beef and Cabbage Stew Recipe

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This recipe for Corned Beef and Cabbage Stew is from The North Meets the South, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. olive oil
1 large onion, halved and sliced
4 carrots shredded
1 small rutabaga peeled and cubed
3 large potatoes, peeled and cubed
1 small head savory cabbage, quartered, cored and course shredded.
Salt and fresh ground pepper
1 bay
1 12ounce bottle of beer
1 32 ounce container chicken stock
1 28 ounce can diced tomatoes
2 tbsp. Worcestershire sauce, plus more for seasoning
2 pounds chopped corned beef
Directions:
Directions:
In a large soup pot, heat oil over medium. Add the onion, celery, carrots and bay leaf and cook 3 minutes.
Add the cabbage by the handfuls, and season. Cook until wilted, about 2 minutes. Add the beer and boil until reduced, about 1 minute. In another pan bring the chicken stock, potatoes and rutabaga to a boil and cook until tender, about 15 minutes. Combine chicken stock, cooked vegetables, diced tomatoes , Worcestershire and corned beef in the soup pot. Bring to a boil and simmer about 15 minutes.
Season with salt and pepper and more Worcestershire sauce. Serve in shallow bowls with bread
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Ready in 45 minutes
Personal Notes:
Personal Notes:
Great for St. Patricks day with out all the work ! Very simple to double for a large crowd Serve with rye or pumpernickel bread

 

 

 

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