Put on a little Irish when you put this soup on table. With hearty beef, carrots and lots of cabbage, this will warm you up on a chilly evening.
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There are a few place in the world that I would absolutely love to visit if I had a free luxury class plane ticket to anywhere. I say “luxury” simply because the last time I flew (Alaska to Hawaii and back) I felt like a sardine in a can. It was one of the most miserable experiences I had had in a long time. One of those places I would love to visit includes Ireland.
I may not get the chance to go there, but my son lived in Europe for a few years and he went on a weekend trip to Ireland. While there, he headed to the Guinness factory for a tour, walked around seeing the sights and enjoyed a wonderful little adventure.
You can get your own little taste of Ireland with this delicious soup. Often when people think of Irish beef & cabbage soup, they immediately think of corned beef. This recipe doesn’t go that route, instead it uses a good bit of nice, tender roast. You’ll love this soup!
May the road rise to meet you, may the wind be always at your back.
May the sun shine warm upon your face, and rains fall soft upon your fields.
And until we meet again, may God hold you in the hollow of His hand.
~ Irish Blessing
Paleo-Friendly Irish Beef & Cabbage Soup
- 2 lb chuck or round beef roast, cut into 1 inch cubes
- 1 1/2 teaspoon sea salt, divided
- 1/1/2 teaspoon freshly ground black pepper, divided
- 2 Tb butter, or other preferred cooking fat, divided
- 1 lb carrots, peeled & sliced
- 1 yellow onion, diced
- 1/2 head green cabbage, shredded
- 4 c beef broth
- 2 c water
- 1/2 c red wine
- 8 oz. tomato paste
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 2 cloves garlic, minced
- To begin, salt and pepper the cubed beef with 1 teaspoon each of the salt and pepper
- Melt the butter over medium high heat in a large Dutch oven. Cook the beef in the hot butter until browned, work in batches so the meat doesn’t steam.
- Add in all of the remaining ingredients and stir together. Bring the soup to a boil, reduce the heat to a simmer, cover and cook for 1 hour.
Nutritional information is auto-generated and the accuracy is not guaranteed.