Name: Hearty Corned Beef and Cabbage Stew That Warms the Soul
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: International
Ingredients: 2 pounds corned beef brisket, trimmed and cut into 1-inch cubes; 1 large head of green cabbage, chopped into bite-sized pieces; 4 medium carrots, peeled and sliced into thick rounds; 3 medium potatoes, peeled and diced (Yukon Gold works wonderfully); 1 large onion, chopped; 4 cloves garlic, minced; 6 cups beef broth (substitute with vegetable broth for a lighter flavor); 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 2 teaspoons whole black peppercorns; 2 bay leaves; 1 teaspoon dried thyme; Salt and freshly ground black pepper to taste; 2 tablespoons olive oil or bacon fat for browning; Fresh parsley, chopped (for garnish)

Ingredients

Scale

2 pounds corned beef brisket, trimmed and cut into 1-inch cubes
1 large head of green cabbage, chopped into bite-sized pieces
4 medium carrots, peeled and sliced into thick rounds
3 medium potatoes, peeled and diced (Yukon Gold works wonderfully)
1 large onion, chopped
4 cloves garlic, minced
6 cups beef broth (substitute with vegetable broth for a lighter flavor)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons whole black peppercorns
2 bay leaves
1 teaspoon dried thyme
Salt and freshly ground black pepper to taste
2 tablespoons olive oil or bacon fat for browning
Fresh parsley, chopped (for garnish)

When Mama Lou made this stew, she often tossed in a few extra spices or a splash of vinegar to brighten the flavors, depending on what she had on hand. Feel free to tailor the seasonings to your taste—this dish is forgiving and loves a personal touch.

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Instructions

Start by rinsing the corned beef brisket cubes under cold water to remove excess salt, then pat them dry with paper towels. This step reminds me of Mama Lou’s insistence on balancing flavors and not letting salt overpower the dish.
Heat the olive oil or bacon fat in a large heavy-bottomed pot over medium-high heat. Once hot, add the corned beef cubes in batches, browning them on all sides for about 5-7 minutes per batch. Browning adds depth and richness to the stew, a trick I learned watching Ouma’s careful technique.
Remove the browned beef and set aside. In the same pot, add the chopped onion and sauté for 5 minutes until translucent and fragrant. Then add the minced garlic and cook for another minute, stirring constantly to avoid burning.
Stir in the tomato paste and cook for 2 minutes to deepen the flavor, then pour in the beef broth along with Worcestershire sauce. Add the browned corned beef back into the pot.
Drop in the whole peppercorns, bay leaves, and dried thyme. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook gently for about 1.5 hours. This slow simmer is where the magic happens—the meat becomes tender and the flavors meld beautifully.
After 1.5 hours, add the carrots and potatoes to the pot. Continue simmering, covered, for another 30 minutes until the vegetables start to soften.
Finally, stir in the chopped cabbage. Cook uncovered for 20-25 minutes until the cabbage is tender but still has a bit of bite. Taste and season with salt and fresh black pepper as needed. Mama Lou always said, “Taste as you go—your palate is your best guide.”
Remove the bay leaves and peppercorns before serving. Ladle the stew into bowls and sprinkle with fresh chopped parsley for a bright, fresh finish.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International