2large russet potatoeschopped into 1/2" pieces, about 3 cups worth
3cupscooked corned beefcut into 1/2" pieces
6cupschicken brothor 6 cups water, plus 2 tablespoons chicken base
1/2teaspoonpepperplus more to taste
1small head green cabbagequartered and then sliced thin, about 6 cups worth
kosher saltonly as needed (my stew did not need any additional salt)
Heat the oil in a large pot over medium high heat. Add the onion and begin sautéing it while you slice the celery. Add the celery and cook together until almost tender. Slice the potatoes and the corned beef and then add to the pot along with the broth, worcestershire and pepper. Bring to a boil and then reduce to a simmer for about 10-15 minutes, until the potatoes are tender.
While the stew is simmering, slice the cabbage. When the potatoes are tender, add the cabbage and stir for about a minute to soften it slightly. Remove from the heat and serve. Enjoy!
This is a great recipe to pull together on a busy night. Start the onion cooking and then prep the other ingredients as it begins to cook. The whole meal comes together in less than 30 minutes start to finish.
Corned Beef and Cabbage Stew https://barefeetinthekitchen.com/corned-beef-cabbage-stew-recipe/