Irish Cabbage and Beef Soup (Printable version)
A warming Irish favorite combining tender beef, cabbage, carrots, and potatoes in rich, satisfying broth.
# What you'll 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 if needed)
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 chopped fresh parsley, plus extra for garnish
→ Fats
16 - 2 tablespoons vegetable oil
# Directions:
01 - Heat vegetable oil in a large soup pot over medium-high heat. Add beef and brown on all sides for 5-7 minutes.
02 - Add onion, garlic, carrots, and celery to the pot. Sauté for 5 minutes until vegetables begin to soften.
03 - Stir in tomato paste and cook for 1 minute to caramelize slightly.
04 - Pour in beef broth and diced tomatoes with juice. Add potatoes, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
05 - Add chopped cabbage to the pot. Simmer uncovered for 30-40 minutes until beef is tender and all vegetables are cooked through.
06 - Stir in fresh parsley and adjust seasoning as needed. Remove bay leaves before serving.
07 - Ladle soup into bowls, garnish with additional parsley, and serve hot.
# Expert Advice:
01 -
- The beef becomes melt-in-your-mouth tender while absorbing all those beautiful vegetable flavors that only get better the longer they simmer together.
- Its the perfect one-pot meal that feels like a warm hug from inside out, satisfying enough to be a complete dinner yet simple enough for weeknight cooking.
02 -
- I once rushed the browning process and ended up with a notably less flavorful soup, teaching me that those extra minutes spent developing a good sear on the beef makes all the difference in the final depth of flavor.
- After many batches, I discovered that adding the cabbage too early results in a mushy texture and stronger cabbage flavor, while adding it later keeps it pleasantly tender-crisp and more subtle.
03 -
- Deglazing the pot with a splash of Irish stout before adding the broth creates a remarkable depth of flavor that elevates the entire soup to restaurant quality.
- If you find you want a slightly thicker consistency, smash a few pieces of the cooked potato against the side of the pot with your spoon and stir them back in rather than adding flour or cornstarch.