Ingredients
4cupschicken stock
12ozbeer
1.5lbcorned beef,cut into large chunks
1.5lbYukon gold potatoes,diced into bite-sized pieces
2carrots,peeled and diced
2celery stalks,diced
1medium white onion,peeled and diced
1small green cabbage,head, quartered, cored and shredded
1bay leaf
salt and freshly-ground black pepper,generous pinch
fresh parsley,chopped
Preparation
Add the chicken stock, beef, corned beef, potatoes, carrots, celery, onion, cabbage, bay leaf, salt, and black pepper to a large slow cooker bowl, then toss to combine.
Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours, or until the beef is tender and shreds easily.
Transfer the beef chunks from the stew to a separate plate, then use two forks to shred it into bite-sized pieces.
Return the beef to the stew, then stir to combine.
Season with additional salt and pepper to taste, then remove the bay leaf.
Serve warm, garnished with fresh parsley, and enjoy!
