Slow Cooker Corned Beef And Cabbage Stew Recipe

Ingredients

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

1

cup sour cream

3

tablespoons prepared horseradish

1

tablespoon chopped fresh parsley

1

teaspoon grated lemon peel

Preparation

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.

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.

In small bowl, stir together horseradish sauce ingredients. Refrigerate until serving time.

Remove beef from slow cooker. Discard bay leaves. Chop beef, discarding fat. Return beef to slow cooker; stir. Serve with horseradish sauce.