Corned Beef and Cabbage Stew
Warm, savory, and comfort-food simple, this Corned Beef and Cabbage Stew is a one-pot meal designed for busy cooks who want hearty results without fuss.
Ingredients
Main Ingredients
- 1 pound corned beef Choose lean brisket point for less fat.
- 4 cups green cabbage, chopped Select a crisp head without brown spots.
- 4 large potatoes, cubed Use starchy potatoes like Russets or Yukon Golds.
- 2 large carrots, sliced Adds sweetness and texture.
- 1 medium onion, chopped Releases sweetness into the stew.
- 4 cups beef broth Use low-sodium for better control of salt.
- 1 teaspoon black pepper Adjust to taste.
- 1 tablespoon mustard Whisk into broth for flavor.
Instructions
Preparation
- Combine broth, corned beef, and onions in a large pot.
- Bring to a boil, then reduce and simmer for 1 hour.
- Add potatoes, carrots, and cabbage.
- Season with pepper and mustard.
- Cook for an additional 30 minutes until vegetables are tender.
- Slice the corned beef and serve with vegetables.
Notes
Store in airtight containers for up to 4 days. Freeze for up to 3 months. Thaw overnight in the refrigerator.