Hey there, fellow food lovers! Get ready to dive headfirst into a big ol’ bowl of pure comfort: my *Corned Beef and Cabbage Stew*! Seriously, there’s nothing quite like a hearty stew bubbling away on the stove, filling your kitchen with the most amazing smells. This recipe is a total winner because it’s super easy to whip up, but the flavors? Wowza! You’ll be amazed at how quickly you can create something so incredibly satisfying.
My Grandma Rose always made this stew on St. Patrick’s Day. It was her secret weapon for keeping everyone warm and happy, and I’ve kept up the tradition ever since. Her special touch was a tiny pinch of… well, I’ll tell you later! It makes all the difference.
Why You’ll Love This *Corned Beef and Cabbage Stew*
Okay, friends, let me tell you why you’re going to fall head over heels for this stew:
- Easy peasy! Seriously, even a beginner can nail this.
- Flavor explosion! The corned beef gets so tender, and the veggies are perfectly balanced.
- Perfect comfort food, especially on a chilly day.
- It’s a one-pot wonder – less cleanup is always a win!
Ingredients You’ll Need for Your *Corned Beef and Cabbage Stew*
Alright, so here’s the lowdown on the goodies you’ll need to make this magic happen. Don’t skimp on the quality, friends! Trust me, it makes all the difference. You want the best flavor, right?
- 1 pound corned beef, cut into 1-inch cubes
- 1 tablespoon olive oil (use good stuff!)
- 1 medium onion, chopped (yellow onions are my go-to)
- 2 carrots, chopped (I love the color they add!)
- 2 celery stalks, chopped
- 4 cups beef broth (homemade is amazing, but store-bought works too!)
- 1 head of cabbage, chopped (green or savoy – your call!)
- 2 potatoes, peeled and cubed (Yukon Golds are the best for this, I think)
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper (freshly ground, if you’ve got it!)
- Salt to taste (season generously!)
Gather those ingredients, and get ready for deliciousness!
Step-by-Step Instructions: How to Make *Corned Beef and Cabbage Stew*
Alright, friends, let’s get cooking! This *Corned Beef and Cabbage Stew* is so simple, you’ll be amazed. Just follow these steps, and you’ll have a steaming bowl of comfort in no time. Ready? Let’s go!
Preparing the Corned Beef
First up, we gotta get that corned beef ready to shine. Grab your big pot or Dutch oven and put it over medium-high heat. Drizzle in your olive oil – remember the good stuff! – and wait until it shimmers. Now, toss in those gorgeous 1-inch cubes of corned beef. Here’s a pro tip: don’t overcrowd the pot. You might need to do this in batches. Cook the beef, turning it frequently, until it’s nicely browned on all sides. This is KEY for building flavor, trust me!
Sautéing the Vegetables
Next up, it’s veggie time! Once your corned beef is browned (and has hopefully made your kitchen smell amazing!), add in the chopped onion, carrots, and celery. Stir ’em around in the pot, letting them get all friendly with that beefy, oily goodness. Cook for about 5 minutes, or until the onions turn translucent and the carrots and celery start to soften up. You want them tender, but not totally mushy.
Simmering the Stew
Now, pour in that lovely beef broth. Get all those browned bits off the bottom of the pot – that’s where the *real* flavor is! Next, add the chopped cabbage, cubed potatoes, thyme, and pepper. Give it all a good stir to make sure everything’s mingling nicely. Now, bring the stew to a boil, then immediately reduce the heat to a simmer. Cover the pot and let it bubble away gently for about 1.5 to 2 hours, or until the corned beef is fork-tender. This low-and-slow simmering is what makes the magic happen!
Seasoning and Serving
Almost there, friends! Once the corned beef is nice and tender, it’s time to taste and season. Add salt to your liking – remember, corned beef can be a little salty already, so go easy at first. Stir it around one last time. Now, ladle that glorious *Corned Beef and Cabbage Stew* into bowls and serve it up hot! If you’re feeling fancy (and who isn’t?), sprinkle with some fresh parsley for a touch of color and extra flavor. Enjoy every single bite!
Tips for Success with Your *Corned Beef and Cabbage Stew*
Alright, so you want to knock this *Corned Beef and Cabbage Stew* out of the park? Here are a few tricks I’ve learned from years of stew-making that’ll help you along!
First, don’t be shy with the browning! Really let that corned beef get a good sear; it amps up the flavor like crazy. Next, taste, taste, taste! Seasoning is key, and it’s all about your personal preference. And finally, patience, my friends. Let it simmer, let it bubble, and let that deliciousness develop on its own timeline. You won’t regret it! Trust me – you got this!
Ingredient Notes and Substitutions for *Corned Beef and Cabbage Stew*
Okay, let’s chat about a few of those star ingredients, shall we? You know I’m all about making things simple, but sometimes a little insider knowledge can really make the difference!
First off, the *corned beef*. You’ll find it in different cuts, so look for a nicely marbled piece. That fat is your friend – it equals flavor! Also, the beef often comes with a spice packet, and I always chuck that in. Don’t be shy! If you can’t find corned beef, feel free to use a nice chuck roast and add some pickling spices. It won’t be exactly the same, but it’ll still be delish.
And then there’s the cabbage. Green is traditional, of course, but a head of Savoy cabbage gives a slightly sweeter flavor. Don’t love cabbage? You could try swapping some of it for more potatoes, or maybe some chopped rutabaga – it’s a good time to experiment!
Finally, always taste and adjust the salt. Corned beef can be salty, so start low, and season as you go. You’ve got this!
Serving Suggestions to Complement Your *Corned Beef and Cabbage Stew*
So, you’ve got this amazing *Corned Beef and Cabbage Stew*, and now you’re wondering what to serve alongside it, right? Well, let me tell you, there’s no shortage of fantastic pairings!
Classically, you can’t go wrong with crusty bread – perfect for soaking up all that delicious broth. A simple green salad with a vinaigrette is also a great counterpoint to the richness. But if you wanna get a little wild, try some colcannon (mashed potatoes with cabbage and chives) or maybe even some roasted root vegetables to really double down on the hearty flavors! Honestly, anything that seems good to YOU is a great choice.
Make-Ahead & Storage Tips for Your *Corned Beef and Cabbage Stew*
So, you’ve made a big pot of *Corned Beef and Cabbage Stew* – awesome! But what if you have leftovers (which is rare, because it’s so good)? Don’t worry, my friends, it’s easy!
You can store the cooled stew in an airtight container in the fridge for up to 3 or 4 days. To reheat, just warm it gently on the stovetop or in the microwave. If you are a meal-prepping superstar, this also freezes beautifully! Just pack it in freezer-safe containers, and it’ll last for up to 3 months. Let it thaw in the fridge overnight, then reheat as usual! Easy peasy!
Estimated Nutritional Information for *Corned Beef and Cabbage Stew*
Okay, friends, let’s talk numbers—just a little bit! Keep in mind, this is just an estimate, since everyone’s ingredients and portions might be slightly different. But here’s the general idea per serving (about 1 cup):
- Calories: Around 350
- Fat: About 18g (with 8g saturated)
- Protein: Roughly 25g
- Carbs: Around 20g
- Fiber: About 5g
- Sugar: About 5g
- Sodium: About 250mg
Enjoy every delicious spoonful, knowing you’re getting a whole bunch of good stuff!
Frequently Asked Questions About *Corned Beef and Cabbage Stew*
I know what you’re thinking, friends – you’re probably brimming with questions about this amazing *Corned Beef and Cabbage Stew*! Well, I’ve got you covered. Here are a few things that often pop up, and I’m happy to share my hard-earned wisdom… and a few secrets!
Can I make this in a slow cooker? Absolutely! It’s a fantastic slow cooker recipe. Brown the corned beef, then just throw everything in and let it simmer on low for 6-8 hours. It’ll be fall-apart tender!
What if I don’t like cabbage? Okay, okay, some folks aren’t cabbage fans. Totally get it! You can swap it for extra potatoes or even a mix of other veggies, like parsnips and carrots, for some variety.
How can I make the stew less salty? Rinse the corned beef before cubing it if you’re worried about saltiness. Also, go easy on the added salt until the very end, and taste frequently. You can always add, but you can’t take it away!
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White Chocolate Peppermint Crunch Cookies
- Total Time: 30 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These cookies combine white chocolate with peppermint for a festive treat.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips
- ¾ cup crushed peppermint candies
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, cream together the butter, granulated sugar, and brown sugar.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the white chocolate chips and crushed peppermint candies.
- Drop by rounded tablespoons onto baking sheets.
- Bake for 9-11 minutes, or until the edges are golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger peppermint flavor, add a few drops of peppermint extract to the dough.
- Store cookies in an airtight container at room temperature.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: cookies, white chocolate, peppermint, Christmas, dessert, baking