Corned Beef and Cabbage Stew
Ingredients
The stew
-
2
tablespoons
olive oil
-
1
large
leek, cleaned and sliced in 1/2 moons
-
3
cloves
garlic, chopped small
-
1
stalk
celery, chopped
-
4
cups
water
-
2
teaspoons
beef paste (better than bouillon paste or two bouillon cubes)
-
½
teaspoon
salt, adjust to taste
-
½
teaspoon
pepper
-
2
teaspoons
Dijon mustard
-
1
rutabaga, about
1 cup cubed
-
1
medium
potato, about 1 cup cubed
-
1
large
carrot, about ½ cup chopped
-
½
head
cabbage cut in large chunks
-
¼
cup
pearled farro
-
2
cups
shredded corned beef
-
1
tablespoon
apple cider vinegar
-
¼
cup
fresh dill
Garnishes
-
to taste
sour cream
-
1-2
spoonfuls
sauerkraut
Instructions
- Sauté leeks, garlic, and celery in olive oil for 5 minutes until softened.
- Add water, beef bouillon, salt, pepper, and dijon mustard, stirring to incorporate. Then add rutabagas, potatoes, carrots, cabbage, and farro, and simmer covered for 30-40 minutes until vegetables are tender and farro is cooked.
- Add shredded corned beef and apple cider vinegar, cooking for another 5 minutes to heat the meat thoroughly.
- Add fresh dill just before serving and garnish with sour cream and sauerkraut.
Nutrition Facts (estimated)
Servings
4
Calories
364
Total fat
17.7g
Total carbohydrates
38.5g
Total protein
16.2g
Sodium
1344.7mg
Cholesterol
46.3mg
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