👥8 people
⏲️25m
🕐1h 30m
🍽️main meal
Corned beef and cabbage stew is delicous and will naturally thicken with the potatoes.
Ingredients
- 2 tbsp. olive oil
- 1 cup yellow onion (diced)
- 1 cup carrot (peeled and diced)
- 1 cup celery (diced)
- 1 tbsp. garlic (minced)
- 1 gallon beef stock
- 32 ounces corned beef (cubed)
- 8 ounces green cabbage
- 8 ounces red potato
- 2 each bay leaf
- 1 bunch parsley
- salt and pepper to taste
Method
- Preheat Egg to 350 degrees F and set up for indirect cooking with a deep cast iron pot.
- When pot is hot, pour in olive oil and sweat onion, carrot, celery, garlic, until onion is translucent, about 3 minutes. After the vegetables are ready, add in corned beef and beef stock. Bring to a low simmer for 30 minutes.
- Once soup has simmered for 30 minutes, quarter the red potatoes and place them in the soup, allow to cook until tender. When the potatoes are beginng to soften, add in shredded cabbage simmer until tender.
- After the beef and potatoes are fork tender check the soup for seasoning. Season with salt and pepper to taste as needed. Remove the bay leaves from the soup, top with chopped parsley, and enjoy.
