Corned Beef And Cabbage Stew

 Corned Beef Stew

Mid March is dedicated to Corned Beef And Cabbage.  Whether the feast of St. Patrick is celebrated, the retail ads are flooded with great offers of cabbage, corned beef, and Irish bread not offered other times of the year.  It is an opportunity I do not pass up to spread my table.

Ingredients:

cooked or leftover corned beef

evoo

large leek, cleaned and diced

garlic cloves. smashed

celery stalk, diced

rutabaga chunked

medium potatoes quartered

large carrot bite size chunks

pearled farro 

beef paste or bouillon cubes

dijon mustard

apple cider vinegar

fresh dill

sour cream

Directions:

In a large soup pot add 3 tablespoons evoo.   Add diced leek, celery   and garlic, saute 5 minutes. 

Add water, beef paste or beef bouillon, S&P, and Dijon mustard.  When well mixed, add vegetables, potatoes,  carrots, cabbage, and farro. Simmer 30 - 40 minutes, covered.

Add shredded corned beef and apple cider vinegar, cook 5 minutes

To serve, garnish with fresh dill, a spoonful of sour cream and sauerkraut.