Corned Beef And Cabbage Stew

Name: Corned Beef And Cabbage Stew
Ingredients: 6 cups vegetable stock good quality; 1 bottle hard cider; 1 tablespoon olive oil; 2 pounds corned beef cut into bite size chunks; 1 1/2 pounds 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

11 ingredients

4 steps

Ingredients

6 cups vegetable stock good quality
1 bottle hard cider
1 tablespoon olive oil
2 pounds corned beef cut into bite size chunks
1 1/2 pounds 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

Directions

1

Heat 1 tbsp of olive oil over med high heat and brown the bite size corned beef. Cooking lightly on each side.
2

When beef is browned, deglaze the pan by pouring in the hard cider, turning the heat down to medium and stirring well.
3

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.
4

Halve, core and thinly slice cabbage, putting a small handful (about 1/3 cup) of cabbage in each bowl and ladle stew over it.