St Patricks Cabbage Beef Soup (Printable)
Comforting Irish stew with tender beef, cabbage, and root vegetables simmered in a savory broth.
# What goes in:
→ Meats
01 - 1.1 lbs halal beef stew meat, cut into 3/4-inch cubes
→ Vegetables
02 - 1 medium onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 medium potatoes, peeled and diced
06 - 1/2 head green cabbage, chopped
07 - 3 cloves garlic, minced
→ Pantry & Broth
08 - 2 tbsp olive oil
09 - 6 cups low-sodium beef or vegetable broth (halal-certified)
10 - 14 oz canned diced tomatoes with juice
11 - 2 tbsp tomato paste
→ Seasonings
12 - 1 tsp dried thyme
13 - 1 tsp dried parsley
14 - 2 bay leaves
15 - 1/2 tsp black pepper
16 - 1 tsp salt, or to taste
→ Optional Garnishes
17 - Fresh chopped parsley
18 - Lemon wedges
# Directions:
01 - Heat olive oil in a large soup pot over medium-high heat. Add beef cubes and brown on all sides for 5-7 minutes, developing a rich caramelized exterior.
02 - Add onion, carrots, and celery to the pot. Sauté for 5 minutes until vegetables begin to soften and onions turn translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
04 - Add tomato paste, diced tomatoes with juice, bay leaves, thyme, parsley, salt, and pepper. Stir thoroughly to combine and distribute flavors evenly.
05 - Pour in broth and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes to develop depth of flavor.
06 - Add potatoes and cabbage. Continue simmering uncovered for 30 minutes, or until vegetables and beef are tender when pierced with a fork.
07 - Adjust salt and pepper to personal preference. Remove and discard bay leaves before serving.
08 - Ladle hot soup into serving bowls. Garnish with fresh parsley and a squeeze of lemon juice if desired.
# Expert Advice:
01 -
- The broth develops this incredible depth from the tomatoes and herbs while the beef gets impossibly tender
- It makes enough for dinner tonight plus lunch tomorrow, and somehow tastes even better reheated
02 -
- Browning the beef properly is worth every minute because those browned bits are where all the depth comes from
- Adding the potatoes and cabbage later keeps them from completely falling apart into the broth
03 -
- Cut all vegetables into similar sizes so they cook evenly and every spoonful has the same satisfying balance
- Give the soup at least 10 minutes to rest off the heat before serving so the flavors settle