St Patricks Cabbage Beef Soup (Printable)
Hearty Irish stew combining tender beef, cabbage, and root vegetables in a savory broth.
# What You’ll Need:
→ 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
# How-To Steps:
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 diced onion, sliced carrots, and celery to the pot. Sauté for 5 minutes until vegetables begin to soften and become fragrant.
03 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to burn it.
04 - Add tomato paste, canned diced tomatoes with their juice, bay leaves, dried thyme, dried parsley, salt, and black pepper. Stir thoroughly to combine all flavors.
05 - Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer gently for 45 minutes to develop deep flavor and tenderize the beef.
06 - Add diced potatoes and chopped cabbage to the simmering soup. Continue cooking uncovered for 30 minutes until vegetables are fork-tender and beef is thoroughly cooked.
07 - Adjust salt and pepper to personal preference. Remove and discard bay leaves. Ladle hot soup into bowls and garnish with fresh parsley and lemon wedges if desired.
# Expert Tips:
01 -
- The broth develops an incredible depth while simmering, making everyone ask what your secret is
- It freezes beautifully, so you can stash half for a rainy day when cooking feels impossible
- This feeds a crowd without breaking the bank, turning budget ingredients into something
02 -
- Patting the beef dry before searing makes all the difference between achieving that beautiful browning and steaming the meat in its own moisture
- Letting the soup cool slightly before refrigerating prevents that unfortunate temperature war that can encourage bacterial growth
03 -
- Cutting all vegetables to similar sizes ensures even cooking and prevents the frustration of having to fish out undercooked chunks
- Skimming any foam that rises to the surface during the first simmer results in a clearer, cleaner tasting broth