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Description
This Corned Beef and Cabbage Stew can be thrown into the pot and left to simmer on the stove while we watch a movie, or do the laundry or it can just as easily be tossed into a slow cooker on busier weekdays. The longer it cooks, the better it tastes…
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Ingredients
US|METRIC
4 SERVINGS
- 6 cups vegetable stock (good quality)
- 1 btl. hard cider
- 1 Tbsp. olive oil
- 2 lb. corned beef (cut into bite size chunks)
- 1 1/2 lb. small red potatoes (diced)
- 3 carrots (sliced)
- 2 stalks celery (diced)
- 1 red onion (diced)
- 1/2 head green cabbage (halved, cored & thinly sliced)
- 1 bay leaf
- salt
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Directions
- Heat 1 tbsp of olive oil over med high heat and brown the bite size corned beef. Cooking lightly on each side.
- When beef is browned, deglaze the pan by pouring in the hard cider, turning the heat down to medium and stirring well.
- Add the potatoes, carrots, celery, onion, bay leaf and vegetable stock. Season with salt & pepper. Stir to combine, cover and let simmer until vegetables are tender and beef is cooked through – about 45 minutes.
- Halve, core and thinly slice cabbage, putting a small handful (about 1/3 cup) of cabbage in each bowl and ladle stew over it.
NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories680Calories from Fat330 |
| % DAILY VALUE |
| Total Fat37g57% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol120mg40% |
| Sodium4440mg185% |
| Potassium1970mg56% |
| Protein40g |
| Calories from Fat330 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber8g32% |
| Sugars9g |
| Vitamin A170% |
| Vitamin C230% |
| Calcium10% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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