Corned Beef & Cabbage Stew

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ST. PATRICK’S DAY – TRADITION!

Easy and super hearty and cooks in no time flat. From my Deli I get 2 pounds of thick sliced Corned Beef, 1/2 head large green cabbage, one white onion diced , 2-1/2 cups vegetable stock (low sodium) one teaspoon black pepper, 2 carrots (peeled, cut into 2″ pieces on the bias), 2 russet potatoes (peeled, cubed), 1/2 teaspoon caraway seeds, 1/2 teaspoon celery seeds, bunch of fresh parsley chopped finely, one tablespoon corn starch.

In a large dutch oven pot with a lid  (or large stock pot) add vegetable stock on simmer, corn starch and stir well, add chopped cabbage cut into chunks, diced onion, add cubed potatoes, carrots, seasonings, stir to mix, cover with the lid. Cut the corn beef into large chunks (you’ll add them last). Cook on low for 12 minutes, stir during cooking time. As the carrots, potatoes, cabbage, onion all get tender (I check with a fork) add the corn beef, chopped parsley,  stir again, cover and cook 8 more minutes on low.

Ladle into soup/stew bowls and dig in. Garnish with cheese if desired.

Easy and flavorful!

Enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

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