St Patricks Cabbage Beef Soup (Print Version)
Comforting mix of beef, cabbage, potatoes and carrots in a flavorful broth for chilly evenings.
# What You'll Need:
→ Meats
01 - 1 lb 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
10 - 1 tsp dried thyme
11 - 1 tsp dried parsley
12 - 1 bay leaf
13 - 1 tsp salt, or to taste
14 - ½ tsp black pepper
15 - 1 tbsp olive oil
# Step-by-Step Guide:
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 -
- It makes the entire house smell incredible while it simmers away.
- The beef becomes meltingly tender without any fancy techniques.
- Its one of those soups that actually tastes better the next day.
02 -
- Don't skip browning the beef. That caramelized crust is where the deep flavor comes from.
- The soup will continue to absorb liquid as it sits, so add a splash more broth when reheating leftovers.
03 -
- Cut your vegetables into similar-sized pieces so they cook evenly.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution.