Slow Cooker Corned Beef and Cabbage Soup

FullSizeRender

My low carb version of an Irish classic!

INGREDIENTS:

  • 4 cups chicken stock
  • 1 (12-ounce) bottle of beer (I used a pale ale)
  • 1.5 pounds corned beef
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 white onion, peeled and diced
  • 1 pound bag shredded cabbage
  • 1 bay leaf
  • generous pinch of salt and freshly-ground black pepper

DIRECTIONS:

Add all ingredients to a large slow cooker bowl, and toss to combine.  Cover and cook on low for 7-8 hours or on high for 3-4 hours, or until the beef is tender.

Transfer the beef  from the stew to a separate plate, and cut it into bite-sized pieces (try cutting away as much fat as possible).  Return the beef to the stew, and stir to combine.  Taste and season with additional salt and pepper if need be, then remove the bay leaf.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s