Corned Beef and Cabbage Stew

My husband is Irish through and through so for St. Patrick's day we went to a local pub. Along with our festive green beer, we were served a delicious bowl of corned beef stew. Yummy! That meal inspired me and I got to pinning.

I found this pin and went to the grocery store straight away. The recipe is pretty simple; just gather the ingredients, them in a pot and wait (impatiently!). I made a few changes to the recipe from Skinny Taste in an effort to mimic what we had at the pub.

Ingredients:

• 2 tsp olive oil
• 2 leeks, chopped (whites and light green only)
• 2 cloves garlic
• 3 medium carrots, chopped
• 1 yellow pepper, chopped
• 1 lb lean corned beef brisket (yields 9 oz cooked)
• 6 cups of water
• 2 bay leaves
• 1/4 cup chopped parsley, plus more for garnish
• 1 small head cabbage, cored and chopped
• 1 large potato, peeled and cubed
• fresh pepper to taste

In a large pot or Dutch oven, heat oil over medium low heat. Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots and yellow pepper and sauté about 2-3 minutes.

Add corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water; cover and bring to a boil. Simmer covered on low heat for 3 hours, until the meat becomes tender.

Remove the corned beef, set it on a cutting board and shred with a fork cube. Return it to the pot then add the cabbage and potatoes, taste for salt and pepper and adjust as needed. Cook until the potatoes and cabbage are tender, about 45 more minutes. 

 
The recipe makes about 6 cups so we even had leftovers. I know what you're thinking....leftover soup isn't always the best. But this was even better as leftovers because the flavors had time to mix and mingle overnight.