Irish Cabbage and Beef Soup (Printable Version)
Tender beef and fresh vegetables simmered in a rich broth. A classic Irish comfort dish that's simple to prepare.
# What You Need:
→ Meats
01 - 1.1 lb beef stew meat, cut into ¾-inch cubes
→ Vegetables
02 - 1 small green cabbage (about 1.1 lb), cored and chopped
03 - 2 large carrots, peeled and sliced
04 - 2 large potatoes, peeled and diced
05 - 1 large onion, chopped
06 - 2 celery stalks, sliced
07 - 2 cloves garlic, minced
→ Liquids
08 - 6 cups beef broth, gluten-free
09 - 14 oz canned diced tomatoes, undrained
10 - 2 tablespoons tomato paste
→ Spices & Herbs
11 - 2 bay leaves
12 - 1 teaspoon dried thyme
13 - ½ teaspoon freshly ground black pepper
14 - 1 teaspoon salt, or to taste
15 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
→ Fats
16 - 2 tablespoons vegetable oil
# How to Make It:
01 - Heat vegetable oil in a large soup pot over medium-high heat. Add beef and brown on all sides for 5-7 minutes until deeply colored.
02 - Add onion, garlic, carrots, and celery to the pot. Sauté for 5 minutes until vegetables begin to soften and release their aromas.
03 - Stir in tomato paste and cook for 1 minute, allowing it to caramelize slightly and deepen in flavor.
04 - Pour in beef broth and add diced tomatoes with their juice, potatoes, bay leaves, thyme, salt, and pepper. Bring to a rolling boil.
05 - Reduce heat to low, cover the pot, and simmer for 1 hour until beef begins to become tender.
06 - Add chopped cabbage and simmer uncovered for 30-40 minutes until beef is fully tender and all vegetables are cooked through.
07 - Stir in fresh parsley, adjust seasoning as needed, and remove bay leaves. Ladle into bowls, garnish with additional parsley, and serve immediately.
# Expert Advice:
01 -
- The cabbage softens into silky ribbons while absorbing all the savory beef flavors, creating layers of taste you simply cant get from quick-cooking soups.
- Everything goes into one pot, meaning fewer dishes and more time to enjoy the incredible aroma filling your kitchen as it simmers.
02 -
- Resist the urge to stir too frequently during simmering, as this can break down the vegetables into mush instead of distinct, tender pieces.
- The soup tastes dramatically better after sitting overnight in the refrigerator, allowing the flavors to meld together in a way that transforms it completely.
03 -
- For an incredible depth of flavor, deglaze the pot with a splash of Guinness or red wine after browning the meat, scraping up all those caramelized bits from the bottom.
- Cutting the vegetables into different sizes gives the soup more interesting texture, so I dice potatoes smaller than carrots since they cook more quickly.