Rachael Ray’s St. Paddy’s Corned Beef and Cabbage Stoup: A Cozy Classic Reinvented

There’s a certain magic that happens when the chill of late winter begins to yield to the promise of spring, and St. Patrick’s Day always feels like the herald of that shift. For me, it’s not just about the parades or the splash of green; it’s about the comforting, deeply savory flavors that define the holiday. I remember one particularly blustery March evening years ago, staring into my refrigerator, a slight pang of regret that I’d overlooked making corned beef and cabbage from scratch. Then, like a beacon, Rachael Ray’s “St. Paddy’s Corned Beef and Cabbage Stoup” popped up, a clever twist that promised all the beloved flavors in a soul-warming bowl. It was a revelation – a way to capture the essence of a holiday meal without the fuss of a full roast, perfect for a weeknight or a cozy gathering. This “stoup” (a brilliant portmanteau!) has since become a springtime staple in my culinary repertoire, a testament to how familiar flavors can be both celebrated and reimagined.

Recipe Overview

Here are the essential details to get you started on this delightful stoup:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: Approximately 6-8 servings
• Dietary Type: Adaptable (traditional, see variations)

The Hearty Ingredients

This recipe celebrates the core components of traditional corned beef and cabbage, transforming them into a vibrant and satisfying soup.

• 2 tablespoons extra virgin olive oil
• 1 large onion, halved and sliced
• 4 celery ribs, with leafy tops thinly sliced crosswise
• 3 carrots, shredded
• 1 bay leaf
• 1 small savoy cabbage, quartered, cored, and shredded
• Salt and freshly ground black pepper, to taste
• 1 (12 ounce) bottle beer (a lager or pale ale works wonderfully)
• 1 (32 ounce) container chicken broth
• 1 (28 ounce) can diced tomatoes, undrained
• 2 tablespoons Worcestershire sauce, plus more for seasoning
• 1 1⁄2 lbs corned beef, chopped (leftover cooked corned beef is perfect here!)
• 3⁄4 cup white rice
• Pumpernickel bread or rye bread, to pass around the table (optional)
• Butter, to pass around the table (optional)

Essential Equipment

While this stoup is delightfully straightforward, a few key pieces of equipment will ensure a smooth cooking process:

• A large, heavy-bottomed soup pot or Dutch oven
• A sharp knife and cutting board
• A vegetable peeler and grater (for carrots)
• Measuring cups and spoons
• A stirring spoon or ladle

Crafting the Stoup: Step-by-Step

The beauty of this recipe lies in its speed and simplicity. It’s designed to bring robust flavor to your table with minimal fuss.

1. Begin by placing your soup pot or Dutch oven over medium-high heat. Add the 2 tablespoons of extra virgin olive oil and allow it to shimmer.
2. Introduce the aromatic foundation: the sliced onion, thinly sliced celery ribs, and shredded carrots. Add the bay leaf to the pot. Sauté these vegetables for 3 minutes, stirring occasionally, until they begin to soften and release their fragrant oils.
3. Now, it’s time for the star of the show – the cabbage. Add the shredded savoy cabbage to the pot a handful at a time, allowing it to wilt down as you go. As you add the cabbage, season generously with salt and freshly ground black pepper. Continue to cook, stirring, until the cabbage has wilted considerably, which should take about 2 minutes.
4. Deglaze the pot and build depth of flavor by pouring in the 12-ounce bottle of beer. Bring this to a boil and let it reduce for 1 minute, allowing the alcohol to evaporate and concentrating its malty essence.
5. Pour in the 32-ounce container of chicken broth, the 28-ounce can of diced tomatoes (don’t drain them – the juice adds flavor and body), and the 2 tablespoons of Worcestershire sauce. Stir everything together to combine.
6. Add the 1 1⁄2 pounds of chopped corned beef and the 3⁄4 cup of white rice to the pot. Ensure the corned beef and rice are submerged in the liquid.
7. Bring the stoup to a rolling boil, then immediately reduce the heat to low, cover the pot, and simmer gently. Allow it to cook until the rice is tender, which typically takes about 15 minutes.
8. Once the rice is cooked, taste the stoup and season with additional salt, freshly ground black pepper, and more Worcestershire sauce as needed to achieve your desired flavor profile.
9. To serve, ladle the hearty stoup into shallow bowls. For a truly traditional accompaniment, pass the pumpernickel or rye bread and butter around the table.

Chef’s Insights for Stoup Success

Rachael’s recipe is wonderfully straightforward, but a few professional touches can elevate it even further.

• Mise en Place is Key: Because this stoup comes together quickly, have all your vegetables prepped and measured before you start cooking. This ensures a seamless process.
• Choosing Your Beer: While any lager or pale ale works, don’t be afraid to experiment with darker beers for a richer, more complex flavor profile. Just be mindful of their intensity.
• The Power of Leftovers: This recipe is a fantastic way to repurpose leftover cooked corned beef. If using pre-cooked corned beef, you can reduce the simmering time slightly, as it won’t need as long to tenderize. Just ensure it’s heated through.
• Rice Texture: For a slightly thicker stoup, you can rinse the rice before adding it, which removes excess starch. For a soupier consistency, add a little more chicken broth or water.

Serving and Savoring Your Stoup

This St. Paddy’s Corned Beef and Cabbage Stoup is a complete meal in a bowl, but it truly shines with its accompaniments.

• Presentation: Serve hot, ladled generously into deep bowls. A swirl of crème fraîche or a dollop of sour cream can add a luxurious touch for those who aren’t dairy-averse. A sprinkle of fresh parsley or chives can add a pop of color and freshness.
• Bread is Essential: The optional pumpernickel or rye bread isn’t just for show; it’s perfect for sopping up every last drop of that flavorful broth. A lightly toasted bread with a smear of good quality butter is ideal.
• Storage: Leftover stoup can be stored in an airtight container in the refrigerator for up to 3 days. It tends to thicken as it cools.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of chicken broth or water if it has become too thick. You can also reheat individual portions in the microwave.

Nutritional Snapshot

Here’s an estimated nutritional breakdown per serving, keeping in mind variations based on ingredient brands and exact quantities.

Nutrient	Amount per Serving	% Daily Value
Calories	775.2 kcal
Calories from Fat	371 kcal
Total Fat	41.3 g	63%
Saturated Fat	12.3 g	61%
Cholesterol	166.8 mg	55%
Sodium	2841.7 mg	118%
Total Carbohydrate	51.7 g	17%
Dietary Fiber	5.9 g	23%
Sugars	11.3 g	45%
Protein	41.5 g	83%

Variations and Adaptations

While this recipe is a classic, it’s wonderfully adaptable.

• Vegetarian/Vegan Option: For a plant-based version, omit the corned beef and chicken broth. Use a hearty vegetable broth and consider adding smoked tofu or tempeh for a savory, “meaty” element. Replace the Worcestershire sauce with a vegan alternative.
• Gluten-Free: Ensure your Worcestershire sauce is gluten-free. Rice is naturally gluten-free, so no adjustments are needed there.
• Spicy Kick: Add a pinch of red pepper flakes along with the vegetables in step 2 for a subtle heat.
• Herbaceous Notes: A bay leaf is traditional, but feel free to add a sprig of fresh thyme or rosemary along with it for added complexity.

Frequently Asked Questions

To help you get the most out of this recipe, here are some common queries:

Q: Can I use a different type of cabbage?
A: Yes, green cabbage works as well, though savoy cabbage has a delightful tenderness when cooked.

Q: What kind of corned beef should I use?
A: This recipe is fantastic for using up leftover cooked corned beef. If starting from raw, you’ll need to cook it first, or use pre-cooked corned beef brisket, chopped into bite-sized pieces.

Q: How can I make this stoup heartier?
A: You can add diced potatoes or parsnips along with the carrots and celery for extra substance.

Q: Is the beer essential, or can I omit it?
A: The beer adds a unique depth of flavor and helps to tenderize the ingredients. If you prefer not to use alcohol, you can substitute it with additional chicken broth or a flavorful non-alcoholic beer.

Q: How long does the rice take to cook in the stoup?
A: The rice typically takes about 15 minutes to become tender when simmered in the broth.

A Bowlful of Comfort and Cheer

Rachael Ray’s St. Paddy’s Corned Beef and Cabbage Stoup is more than just a recipe; it’s an invitation to embrace comfort, tradition, and a touch of culinary innovation. It’s a dish that speaks of cozy evenings, shared meals, and the simple joy of nourishing food. Whether you’re celebrating St. Patrick’s Day or simply craving a deeply satisfying and flavorful meal, this stoup is sure to become a beloved fixture in your kitchen. So gather your ingredients, put on some cheerful music, and get ready to ladle up a bowl of pure, unadulterated comfort. Sláinte!