Tender, salty, corned beef, bite-size chunks of potatoes, and shredded green cabbage are combined in a savory broth for a dinner that never fails to make everyone in my family happy. On the chance that you are lucky enough to have some leftover 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 make extra corned beef every year now, just so I can play with the leftovers for an additional day or two. We’ve already had Corned Beef, Cabbage and Red Potato Hash and I have the last two slices stashed away now for my lunch tomorrow, along with the last of the Colcannon. I’m looking forward to it!
- 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 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 sautéing 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!
This is a 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 comes together in less than 30 minutes start to finish.
{originally published 3/20/14 – recipe notes updated 3/17/2016}
Here are some more Irish-inspired recipes that you might like:
Irish Cabbage and Bacon Soup – by girlichef
Irish Potato Soup – by Boulder Locavore
Corned Beef, Cabbage, and Red Potato Hash – by Barefeet In The Kitchen
Drunken Irish Stew – by Bakeaholic Mama
Corned Beef Stuffed Reuben Bread – by Recipe Girl
Reuben Roll Ups – by Spend with Pennies
Traditional Irish Soda Bread – by Foodness Gracious
Reuben Soup – by Barefeet In The Kitchen
Braised Cabbage with Sausage and Potatoes – by Melissa’s Southern Style Kitchen
Guiness Beef Stew – by Wishes and Dishes
Irish Whiskey Ice Cream – by The View From Great Island
Baileys Irish Cream Mousse Pie – by Saving Room For Dessert
Irish Slammer Magic Custard Cake – by Foodie with Family
Homemade Baileys Irish Cream – by The Cupcake Project
Authentic Irish Coffee – by Diethood
Anonymous says
how could one make this in an crock pot?
Mary says
This should work just fine in a crockpot. You'll need to watch and figure the times as it cooks though. I'd guess a couple hours on high or maybe 4 hours on low with everything except the cabbage. When the potatoes are tender, stir in the cabbage and let it cook 10-15 minutes more until the cabbage wilts. Enjoy!
Holly Nilsson says
This sounds like a big bowl of comfort and looks delicious! I love soups on a chilly evening so I can't wait to give this a try!
Barb Skidmore says
Allow your Recipies sound great. Since I am in a nursing home I pass them on to our dining manager. Keep up the good work.