Corned Beef & Cabbage Stew

Name: Corned Beef & Cabbage Stew
Ingredients: 8 ounces, weight Deli Sliced Thick Corn Beef; 2 cups Low Sodium Vegetable Stock; 1/2 cups Heavy Cream; 1 teaspoon Cornstarch; 3 whole Russet Potatoes, Peeled, Cubed; 4 whole Carrots, Peeled, Cut On The Bias In 2-inch Pieces; 1/2 heads Green Cabbage, Cored, Chopped; 1 whole Small Yellow Onion, Peeled, Diced; 1 teaspoon Parsley Flakes; 1 teaspoon Black Pepper; 1 whole Bay Leaf; Grated Cheese, Croutons Or Crackers, For Garnish

12 ingredients

3 steps

Ingredients

8 ounces, weight Deli Sliced Thick Corn Beef
2 cups Low Sodium Vegetable Stock
1/2 cups Heavy Cream
1 teaspoon Cornstarch
3 whole Russet Potatoes, Peeled, Cubed
4 whole Carrots, Peeled, Cut On The Bias In 2-inch Pieces
1/2 heads Green Cabbage, Cored, Chopped
1 whole Small Yellow Onion, Peeled, Diced
1 teaspoon Parsley Flakes
1 teaspoon Black Pepper
1 whole Bay Leaf
Grated Cheese, Croutons Or Crackers, For Garnish

Directions

1

On a clean work surface, cut corned beef into cubes and set aside.
2

In a stock pot (with a lid) over medium-high, add vegetable stock, cream, and cornstarch. Whisk to combine. Add potatoes, carrots, cabbage, corned beef, and diced onion. Stir to mix well. Add parsley, black pepper, and bay leaf. Cover with lid and cook on medium heat for 20 minutes, stirring occasionally. When done, remove bay leaf.
3

Serve in soup bowls, garnished with grated cheese, croutons, or crackers if desired.