St. Patricks Cabbage Beef Soup (Print)
Comforting soup with tender beef, cabbage, potatoes, and carrots, great for warming up on cold days.
# Ingredient List:
→ Meats
01 - 1 pound beef stew meat, cut into 1-inch pieces
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 3 medium carrots, peeled and sliced
05 - 2 ribs celery, sliced
06 - 3 medium Yukon Gold potatoes, peeled and diced
07 - ½ head green cabbage, chopped (about 4 cups)
08 - 1 can (14 oz) diced tomatoes, with juice
→ Broth & Seasonings
09 - 6 cups beef broth (gluten-free if needed)
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried parsley
12 - 1 bay leaf
13 - 1 teaspoon salt, or to taste
14 - ½ teaspoon black pepper
15 - 1 tablespoon olive oil
# How-To Steps:
01 - Heat olive oil in a large soup pot over medium-high heat. Add beef stew meat and brown on all sides, about 5 minutes. Remove beef and set aside.
02 - In the same pot, add onion, celery, and carrots. Cook, stirring, until vegetables begin to soften, about 5 minutes.
03 - Add garlic and cook for 1 minute, until fragrant.
04 - Return browned beef to the pot. Add potatoes, cabbage, diced tomatoes with juice, beef broth, thyme, parsley, bay leaf, salt, and pepper. Stir to combine.
05 - Bring soup to a boil, then reduce heat to low. Cover and simmer for 1½ hours, or until beef is tender and vegetables are cooked through.
06 - Remove bay leaf. Taste and adjust seasoning as needed before serving.
# Expert Suggestions:
01 -
- Everything simmers in one pot so cleanup is practically nonexistent
- The beef becomes impossibly tender while the cabbage gets sweet and silky
- It tastes even better the next day so you are basically meal prepping while you sleep
02 -
- Do not rush the browning step on the beef because those browned bits are where all the depth comes from
- The cabbage will look like too much at first but it wilts down dramatically as it simmers
03 -
- Cut your beef and vegetables into similar sized pieces so everything cooks evenly
- Pat the beef dry with paper towels before searing so it browns properly instead of steaming