St Patricks Cabbage Beef (Printable Version)
Tender halal beef and cabbage simmered with root veggies in a savory Irish-inspired broth.
# What You'll Need:
→ Meats
01 - 1.1 pounds halal beef stew meat, cut into 3/4-inch cubes
→ Vegetables
02 - 1 medium onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 medium potatoes, peeled and diced
06 - 1/2 head green cabbage, chopped
07 - 3 cloves garlic, minced
→ Pantry & Broth
08 - 2 tablespoons olive oil
09 - 6 cups low-sodium beef or vegetable broth, halal-certified
10 - 14 ounces canned diced tomatoes with juice
11 - 2 tablespoons tomato paste
→ Seasonings
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried parsley
14 - 2 bay leaves
15 - 1/2 teaspoon black pepper
16 - 1 teaspoon salt, or to taste
→ Optional Garnishes
17 - Fresh chopped parsley
18 - Lemon wedges
# Directions:
01 - Heat olive oil in a large soup pot over medium-high heat. Add beef cubes and brown on all sides for 5 to 7 minutes, developing a rich caramelized exterior.
02 - Add diced onion, sliced carrots, and celery to the pot. Sauté for 5 minutes until vegetables begin to soften and release their aromas.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
04 - Add tomato paste, diced tomatoes with juice, bay leaves, thyme, parsley, salt, and pepper. Stir thoroughly to combine all seasonings and create a unified flavor foundation.
05 - Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes to tenderize the beef and develop depth of flavor.
06 - Add potatoes and cabbage to the simmering broth. Continue cooking uncovered for 30 minutes until vegetables are fork-tender and beef is completely tender.
07 - Adjust salt and pepper to your preference. Remove and discard bay leaves. Ladle hot soup into bowls and garnish with fresh parsley and lemon wedges if desired.
# Expert Tips:
01 -
- The beef becomes impossibly tender after its long simmer, practically melting into each spoonful
- Its one of those rare soups that actually tastes better the next day, making it perfect for meal prep
02 -
- I once skipped browning the beef to save time and the soup tasted flat, lacking that rich, caramelized depth that makes it special
- Adding cabbage too early turns it into mush, so patience during that second simmer really pays off
03 -
- Cutting all your vegetables into similar sizes ensures everything finishes cooking at the same time
- Let the soup rest for 10 minutes off the heat before serving, which allows the flavors to settle and the broth to thicken slightly