Hearty Corned Beef and Cabbage Stew with Farro and Dill
A robust, comfort-food stew that transforms traditional corned beef and cabbage into a hearty one-pot meal. Tender root vegetables, nutty pearled farro, and shredded corned beef simmer in a savory broth brightened with Dijon mustard and fresh dill. Perfect for cold weather dinners or St. Patrick's Day celebrations, this filling stew offers a more substantial take on the classic combination with the added texture and nutrition of whole grains.
Ingredients
- 2 tablespoons olive oil
- 1 large leek, cleaned and sliced in 1/2 moons
- 3 garlic cloves, 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 cubedturnip1:1preference
milder flavor
- 1 medium potato, about 1 cup cubed
- 1 large carrot, about 1/2 cup chopped
- ½ cabbage head, cut in large chunks
- ¼ cup pearled farrobarley1:1grain-free
similar cooking time and texture
- 2 cups shredded corned beefleftover pot roast1:1availability
similar texture when shredded
- 1 tablespoon apple cider vinegar
- ¼ cup fresh dill
Instructions
- 1
Sauté leeks, garlic and celery in olive oil in a soup pot until softened
- 2
Add water, beef bouillon, salt, pepper, and dijon mustard stirring to incorporate
- 3
Add rutabagas, potatoes, carrots, cabbage and farro and simmer covered until vegetables are tender and farro is cooked
- 4
Add shredded corned beef and apple cider vinegar and cook to heat meat thoroughly
- 5
Add fresh dill just before serving
- 6
Dollop a generous spoonful of sour cream and sauerkraut into each bowl
Tips
Use leftover corned beef from a previous meal, or buy pre-cooked corned beef from the deli counter for convenience.
Cut vegetables into similar-sized pieces to ensure even cooking during the long simmer time.
Taste and adjust seasoning before serving, as the saltiness can vary depending on your bouillon and corned beef.
Good to Know
Refrigerate up to 3 days. Flavors improve overnight.
Can be made 1 day ahead. Reheat gently and add fresh dill before serving.
Serve hot with sour cream and sauerkraut. Crusty bread makes a good accompaniment.
Common Mistakes
Don't add dill too early to avoid losing its bright flavor.
Cut vegetables uniformly to prevent some from being mushy while others remain tough.
Substitutions
milder flavor
similar cooking time and texture
similar texture when shredded
FAQ
Can I use fresh corned beef instead of leftover?
Yes, cook a corned beef brisket separately until tender, then shred and add to the stew in the final steps.
What if I can't find pearled farro?
Substitute with barley, wheat berries, or even rice. Adjust cooking time as needed for your chosen grain.
How long will this stew keep in the refrigerator?
The stew will keep for up to 3 days refrigerated. The flavors actually improve after sitting overnight.