Slow-Cooker Corned Beef and Cabbage Stew

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  • 20 min prep time
  • 6 hr 20 min total time
  • 15 ingredients
  • 8 servings

Ingredients

Stew

1
tablespoon vegetable oil
2
cups chopped onions (2 large)
2
large cloves garlic, finely chopped
4
cups sliced cabbage
3
cups sliced red potatoes
1
carton (32 oz) Progresso™ chicken broth
2
cups water
2
dried bay leaves
1/3
cup chopped fresh parsley
1/2
teaspoon pepper
1
corned beef brisket (3 lb) with spice packet

Horseradish Sauce

1
cup sour cream
3
tablespoons prepared horseradish
1
tablespoon chopped fresh parsley
1
teaspoon grated lemon peel

Directions

  1. 1 Spray 6- to 7-quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring occasionally, until softened. Add cabbage; cook 2 to 3 minutes until slightly wilted. Spoon mixture into slow cooker.
  2. 2 Add potatoes, broth, water, bay leaves, 1/3 cup parsley and the pepper to slow cooker; stir. Top with corned beef; sprinkle with contents of spice packet. Cover; cook on Low heat setting 6 hours.
  3. 3 In small bowl, stir together horseradish sauce ingredients. Refrigerate until serving time.
  4. 4 Remove beef from slow cooker. Discard bay leaves. Chop beef, discarding fat. Return beef to slow cooker; stir. Serve with horseradish sauce.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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