Corned Beef & Cabbage Stew
Adapted from Family Fresh Meals
I recently made a great big hunk of corned venison. Corned venison tastes very much like corned beef, really, so don’t be too concerned if you don’t have venison in your life. A good corned beef will work just fine in this recipe. (Corned venison, is, however, much leaner and healthier, so if you can get your hands on it–or even better if you can make it, I do recommend it!)
Yes, I know it’s still December, it’s not St. Patrick’s season yet, but we need to use up our corned venison NOW! You see, we’ve just finished deer hunting season here. This means that all my family (other than me and my kids) have all been out hunting and there is a fresh supply of venison descending upon us. This also means that prior years’ venison needs to be eaten, quickly, to make room for the new meat. Before I even talked with my mom and dad, I had already felt the urge to clean out my freezer and decided we needed to cook up some of this corned venison dad made for us last year. But then I talked to mom and she said, yes, they had just processed their latest hunt and dad was busy making more corned venison! Better get busy.
I love my corned venison with some braised cabbage and potatoes (like this), so I thought this whole meal in soup form would be delightful. I did a quick search and found this recipe from Family Fresh Meals and used that as a guideline as I put together my stew. I was so excited when it was done … it’s just like sitting down to a big plate of Corned Beef & Cabbage, but in a comforting, healthy bowl of soup. Eating this soup just makes me all happy, inside and out.
I gave some to my yoga friend Sue and she told me her husband just loved it … so I’m rushing to get the recipe up for them. I hope all of you love this as much as we did!
(Oh yes, in case you’re wondering, the cute little elephant was my gift from our annual yoga white elephant party. I was pretty excited to bring her home because she’s just adorable.)
- 1/2 Tablespoon olive oil
- 1/2 Tablespoon butter
- 1 medium onion, peeled and chopped
- 2 - 4 cloves garlic, peeled & chopped
- 2 cups carrots, peeled & chopped
- 2 - 3 stalks celery, chopped
- 8 cups juices from corned beef and/or chicken broth
- 2 - 3 medium potatoes, peeled & chopped
- 1 medium tomato, chopped
- 1 bay leaf
- 1/2 of a large head of cabbage, cored and chopped
- 2 - 3 cups cooked, chopped corned beef
- Fresh thyme leaves, to taste
- Red Robin Seasoning (or salt) & freshly ground pepper, to taste
- In a soup pot, heat the oil, then add the onion and garlic and saute until the onion is soft and translucent.
- Add the carrots and celery and saute a few minutes longer, then stir in the broth, potatoes, tomato, and bay leaf. Bring to a boil, then reduce heat to a simmer and let cook until the potatoes are tender. Add the cabbage and cook for 10 minutes or so longer, until the cabbage is crisp tender.
- Stir in the corned beef then add fresh thyme, Red Robin Seasoning (or salt) and pepper to taste.
- Serve hot. Store any leftovers in an airtight container in the fridge.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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