Rachael Ray Every Day

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Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the onion, celery, carrots and bay leaf and cook for 3 minutes. Add the cabbage by the handful, season with salt and pepper and cook until wilted, about 2 minutes. Add the beer and boil until reduced, 1 minute. Stir in the chicken broth, tomatoes and the 2 tablespoons Worcestershire sauce. Add the corned beef and rice. Bring the stoup to a boil, then simmer until the rice is tender, about 15 minutes.

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  • Season with salt, pepper and more Worcestershire sauce; serve the stoup in shallow bowls. Pass the bread and butter around the table.

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