Corned Beef and Cabbage Stew (Print Version)

Hearty blend of corned beef, cabbage, and root veggies with dill, finished with creamy, tangy toppings.

# Ingredients:

→ Main Ingredients

01 - 2 tablespoons olive oil
02 - 1 large leek, cleaned and sliced into half-moons
03 - 3 garlic cloves, chopped small
04 - 1 stalk celery, chopped
05 - 4 cups water
06 - 2 teaspoons beef paste or two bouillon cubes
07 - 1/2 teaspoon salt, adjusted to taste
08 - 1/2 teaspoon pepper
09 - 2 teaspoons Dijon mustard
10 - 1 rutabaga, about 1 cup cubed
11 - 1 medium potato, about 1 cup cubed
12 - 1 large carrot, about 1/2 cup chopped
13 - 1/2 head cabbage, cut into large chunks
14 - 1/4 cup pearled farro
15 - 2 cups shredded corned beef
16 - 1 tablespoon apple cider vinegar
17 - 1/4 cup fresh dill, chopped
18 - Sour cream, for garnish
19 - Sauerkraut, for garnish

# Steps:

01 - Sauté leeks, garlic, and celery in olive oil in a soup pot over medium heat for 5 minutes until softened.
02 - Add water, beef bouillon, salt, pepper, and Dijon mustard to the pot, stirring to combine ingredients.
03 - Add rutabaga, potatoes, carrots, cabbage, and farro. Cover and simmer for 30-40 minutes until vegetables are tender and farro is cooked.
04 - Stir in shredded corned beef and apple cider vinegar. Cook for another 5 minutes to heat the meat thoroughly.
05 - Add fresh dill just before serving for added flavor.
06 - Dollop a generous spoonful of sour cream and sauerkraut into each bowl before serving.

# Helpful Notes:

01 - This dish is perfect for cold weather and pairs well with crusty bread or a side salad.

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