St Patricks Cabbage Beef Soup

The first time I made this soup, it was actually mid-March and snowing sideways outside. I had forgotten to plan anything for St. Patrick's Day but found beef in the freezer and a head of cabbage that needed using. My kitchen smelled like simmering comfort within an hour, and my roommate wandered in asking what holiday it was already.

Last year my neighbor came over while this was simmering. She stood in my doorway just breathing it in, then asked if I'd made enough to share. We ended up eating it with crusty bread at my kitchen table while her kids played in the other room, and she's texted me every March since asking for the recipe.

Ingredients

• 500 g halal beef stew meat: Cut into 2 cm cubes, this becomes meltingly tender as it simmers in the broth
• 1 medium onion: Diced small, it forms the savory foundation that everything else builds on
• 2 carrots: Peeled and sliced, they add subtle sweetness and that classic soup flavor
• 2 celery stalks: Sliced thin, these bring that aromatic backbone that makes kitchens smell like home
• 3 medium potatoes: Peeled and diced, they break down slightly to thicken the broth beautifully
• 1/2 head green cabbage: Chopped into bite-sized pieces, it adds texture and absorbs all the flavors
• 3 cloves garlic: Minced fresh, it transforms when sauted briefly with the other vegetables
• 2 tbsp olive oil: For browning the beef and starting the vegetable base
• 1.5 L low-sodium beef or vegetable broth: Halal-certified, this creates the savory liquid everything simmers in
• 400 g canned diced tomatoes: With their juice, they add body and a gentle acidity that balances the richness
• 2 tbsp tomato paste: This concentrated punch deepens the color and gives the broth extra umami
• 1 tsp dried thyme: Earthy and warm, it pairs perfectly with beef and root vegetables
• 1 tsp dried parsley: Bright and herbal, it lightens up the hearty flavors
• 2 bay leaves: These release their subtle aromatic magic as the soup simmers
• 1/2 tsp black pepper: Freshly ground adds a gentle warmth that builds slowly
• 1 tsp salt: Adjust to taste, but this brings everything together
• Fresh chopped parsley: For garnish, adding a pop of fresh color at the end
• Lemon wedges: A squeeze brightens the whole bowl surprisingly well

Instructions

Brown the beef:

Heat the olive oil in a large soup pot over medium-high heat, add the beef cubes, and let them develop a deep brown crust on all sides for about 5 to 7 minutes. Listen to that satisfying sizzle and resist moving them too often.

Build the base:

Add onion, carrots, and celery to the pot and sauté for 5 minutes until they begin to soften and smell wonderful. Stir occasionally so nothing sticks.

Add the aromatics:

Stir in the garlic and cook for just 1 minute until fragrant, watching carefully so it does not burn.

Season and deepen:

Add tomato paste, diced tomatoes with their juice, bay leaves, thyme, parsley, salt, and pepper. Stir everything together until the tomato paste is distributed evenly.

Simmer long and slow:

Pour in the broth, bring to a boil, then reduce heat to low, cover, and simmer gently for 45 minutes. The beef will start getting tender and the broth will begin developing its character.

Add the hearty vegetables:

Add potatoes and cabbage, then continue simmering uncovered for 30 minutes until everything is fork tender. The cabbage should be silky, not mushy.

Finish with care:

Adjust salt and pepper to taste and fish out those bay leaves before serving.

Serve it up:

Ladle soup into bowls and garnish with fresh parsley and a squeeze of lemon if you like. That little acid wakes up all the flavors.

Save

My friend's dad grew up in Dublin and told me this reminds him of what his grandmother made, though she probably used lamb and whatever grew in her garden. He said the smell alone took him back to her tiny kitchen where steam fogged the windows and neighbors always seemed to stop by.

Making It Your Own

I have tried swapping sweet potatoes for regular ones when I wanted something slightly sweeter, and the contrast with the cabbage works beautifully. A splash of halal Worcestershire sauce during the simmer adds an extra savory layer that people notice but cannot quite identify.

Serving Suggestions

Crusty bread or halal soda bread is practically mandatory for soaking up that flavorful broth at the bottom of the bowl. A simple green salad with vinaigrette cuts through the richness if you want something fresh alongside.

Storage and Meal Prep

This soup keeps beautifully in the refrigerator for up to 3 days and actually develops more flavor overnight as the ingredients continue mingling. Freeze individual portions for those nights when you need comfort food without any effort.

• Let it cool completely before storing to avoid condensation
• Reheat gently over low heat, adding a splash of broth if needed
• The potatoes will absorb more liquid overnight, so adjust seasoning when reheating

Save

There is something about a pot of soup simmering on the stove that makes a house feel like home, especially when snow is falling outside or the March wind is howling.

Recipe FAQs

→ What type of beef works best for this stew?

Halal beef stew meat cut into 2 cm cubes is ideal, as it becomes tender and absorbs flavors well during slow cooking.

→ Can I use a different vegetable broth instead of beef broth?

Yes, low-sodium vegetable broth works well and maintains a balanced flavor while keeping the dish halal-friendly.

→ How should I adjust cooking times for tougher cuts of meat?

Simmering for an extra 15-30 minutes may be necessary to ensure the beef is tender and well-infused with seasonings.

→ What garnish options complement the stew’s flavors?

Fresh chopped parsley and a squeeze of lemon provide brightness that enhances the savory depth of the stew.

→ Is it possible to prepare the stew in advance?

Yes, the stew tastes even better the next day as flavors meld. Store refrigerated up to three days and reheat gently.