Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This warming slow-cooker stew has all the flavors of corned beef and cabbage but with much less sodium, plus it's ready in half the time of traditional corned beef and cabbage. Rather than curing the beef in a salty brine for at least a day, we just throw the beef and veggies into a crock pot with pickling spice for that delicous briny flavor without the long soaking period.

Hilary Meyer
Source: EatingWell.com, February 2018

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Recipe Summary test

active:
30 mins
total:
4 hrs 30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toss beef with pickling spice and salt in a medium bowl until well coated. Heat oil in a large skillet over medium-high heat. Add the beef and onion; cook, stirring occasionally, until the meat is browned on all sides, 6 to 10 minutes. Add broth and bring to a simmer, stirring and scraping up any browned bits from the bottom of the pan, 4 to 5 minutes. Transfer to a 5-quart (or larger) slow cooker.

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  • Stir carrots and potatoes into the beef. Cook on High for 3 hours or Low for 6 hours.

  • Nestle cabbage among the beef and vegetables, cover and cook until the beef and vegetables are tender, about 1 hour on High or 2 hours on Low. Stir in vinegar to taste. Garnish each serving with 1 tablespoon parsley and 1 teaspoon mustard.

Nutrition Facts

445 calories; protein 54g; carbohydrates 19.3g; dietary fiber 3.9g; sugars 5.6g; fat 15.4g; saturated fat 4.7g; cholesterol 147.4mg; vitamin a iu 6334.3IU; vitamin c 45.8mg; folate 42.4mcg; calcium 84.8mg; iron 5.5mg; magnesium 53.8mg; potassium 1058.4mg; sodium 559.4mg; thiamin 0.2mg.
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