St. Patricks Cabbage Beef Soup

The first time I made this soup, it was actually mid-March and snowing sideways outside. My kitchen had that cozy smell of beef slowly rendering, onions caramelizing, and the earthy sweetness of cabbage hitting the broth. Now it is the one recipe my friends actually request by name when the calendar turns toward St. Patrick's Day.

Last year I served this at a small dinner party when everyone was feeling a little winter weary. My friend Sarah took one sip and literally closed her eyes, then asked if I could teach her how to make it. There is something about that combination of beef and cabbage that just feels like home.

Ingredients

• 1 lb beef stew meat: Chuck cut into 1-inch cubes works best here because it has enough marbling to stay tender during long simmering
• 1 medium yellow onion: Dice it evenly so it softens nicely in the broth without disappearing completely
• 3 cloves garlic: Minced fine because you want its flavor to meld into the soup rather than stand out in bites
• 3 medium carrots: Slice them about ¼ inch thick so they cook through but still have a little bite
• 2 ribs celery: The backbone flavor that makes everything else taste more like itself
• 3 medium Yukon Gold potatoes: These hold their shape better than russets and have this naturally buttery taste
• ½ head green cabbage: Roughly chop into bite-sized pieces, it will wilt down beautifully in the hot broth
• 1 can diced tomatoes: Keep all that juice because it adds body and a subtle acidity that balances the richness
• 6 cups beef broth: Use a good quality one here since it makes up most of the soup
• 1 tsp dried thyme: Earthy and slightly floral, it pairs perfectly with beef
• 1 tsp dried parsley: Adds a fresh herbal note even in dried form
• 1 bay leaf: The secret weapon for deep savory flavor
• 1 tsp salt: Start here and adjust at the end since broths vary in sodium
• ½ tsp black pepper: Freshly cracked makes a noticeable difference
• 1 tbsp olive oil: For getting that gorgeous crust on the beef

Instructions

Brown the beef:

Heat olive oil in your large soup pot over medium-high heat, add beef cubes, and let them develop a deep brown crust on all sides. This takes about 5 minutes and creates those little caramelized bits that become the foundation of the entire soup. Remove beef and set aside on a plate.

Soften the aromatics:

In the same pot, add onion, celery, and carrots, cooking them for about 5 minutes until they start to soften and the onion turns translucent. You want them fragrant and starting to sweat, not browned.

Add the garlic:

Stir in minced garlic and cook for just 1 minute until you can smell it. Watch closely so it does not burn or turn bitter.

Build the soup:

Return the beef and any juices back to the pot. Add potatoes, cabbage, diced tomatoes with all their juice, beef broth, thyme, parsley, bay leaf, salt, and pepper. Stir everything together until well combined.

Simmer slowly:

Bring to a boil, then reduce heat to low and cover. Let it simmer gently for 1½ hours until beef is fork-tender and vegetables are cooked through. The slow simmer is what transforms simple ingredients into something extraordinary.

Finish and serve:

Fish out the bay leaf and discard it. Taste the soup and add more salt or pepper if needed before ladling into bowls.

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This soup has become my go-to when someone needs comfort but I cannot be there in person. I drop off a container on their porch and somehow beef and cabbage feels like a hug in a bowl.

Make It Your Own

Sometimes I add a splash of Worcestershire sauce right at the end for this extra layer of umami that makes people ask what the secret ingredient is. A dash of hot sauce works too if you like a little warmth.

Serving Suggestions

Crusty Irish soda bread is absolutely mandatory for soaking up every last drop of that broth. I have also served it over mashed potatoes for something closer to a colcannon bowl situation.

Storage and Leftovers

This soup keeps beautifully in the refrigerator for up to 4 days and actually develops more flavor overnight. The cabbage softens more and the broth thickens slightly into something almost silky.

• Cool completely before transferring to airtight containers
• Freeze for up to 3 months if you want to get ahead
• Reheat gently over medium-low heat, adding a splash of broth if needed

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There is something profoundly satisfying about a soup that starts with humble ingredients and ends up feeding souls. Hope this one finds its way into your regular rotation.

Your Recipe Questions

→ How long does the beef need to simmer?

Simmer the beef and vegetables for about 1½ hours until the beef is tender and flavors blend well.

→ Can I substitute the beef stew meat?

Yes, corned beef can be used for a more traditional Irish twist and similar cooking time.

→ What vegetables are included in the soup?

Onions, garlic, carrots, celery, diced potatoes, and chopped green cabbage provide a balanced vegetable mix.

→ Is this dish gluten-free?

Yes, provided the beef broth and canned tomatoes are gluten-free, the entire dish suits gluten-free diets.

→ Any tips for enhancing the flavor?

Add a splash of Worcestershire sauce or a dash of hot sauce to deepen the savory profile if desired.