This week's Recipe of the Week is slow cooker corned beef and cabbage stew provided by Southern Heritage Realty.
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Ingredients
• 2 pounds corned beef cut into bite sized pieces
• 4 large potatoes cut into large pieces
• 2 stalks celery chopped
• 1 white onion chopped
• 1 bag baby carrots 16 oz
• 1/2 head cabbage cut into small wedges
• 3 cups beef broth
Instructions
1. Add corned beef, potatoes, celery, onion, and cabbage to your slow cooker.
2. In a medium sized mixing bowl combine beef broth, worchestershire sauce, pickling spice, garlic powder, paprika and salt and pepper. Pour over the meat and veggies.
3. Cook on low for 8-10 hours or high for 5-6 until the vegetables are tender and meat is cooked throughout.
Add salt and pepper to taste and garnish with chopped parsley.
