Corned Beef and Cabbage Stew Recipe
This Corned Beef and Cabbage Stew recipe is a quick and easy stew to make which is the perfect accompaniment for St. Patrick’s Day or a cold winter day. It combines diced corned beef with potatoes, cabbage, celery and onions!
1 tablespoon olive oil
1 small onion, thinly sliced
4-5 celery stalks, thinly sliced
2 large Russet potatoes, chopped into 1/2″ pieces
3 cups corned beef, cut into 1/2″ cubes
6 cups chicken broth
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper
1 small head green cabbage, quartered and sliced into thin strips
1/2 teaspoon Kosher salt
1. Heat the oil in a large pot over medium high heat.
2. Add onions and celery and sauté until almost tender.
3. Add chicken stock and scrape the bottom of the pot, getting up any browned bits.
4. Add potatoes, corned beef, Worcestershire, salt and pepper- and bring to a boil.
5. Reduce and simmer covered for 15-minutes.
6. Bring mixture back to a boil and add cabbage.
7. Reduce heat as you stir in the cabbage. Once cabbage is soft, serve.
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.
Pinot Noir Wine
This Corned Beef and Cabbage Stew recipe is light since it’s made with chicken stock, but the corned beef does give it a nice meaty flavor. Therefore a nice light red wine works best for this dish. I would pair this recipe with a Pinot Noir. Pinot Noir wines are generally lighter red wines without much oak. I feel that the dark cherry, unoaked flavors of a Pinot Noir would compliment this stew. Follow the link to our wine review site to find our favorite Pinot Noir wines-LetsHaveWine.com