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Slow-Cooker Corned Beef and Cabbage Stew

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By Pillsbury Kitchens
Updated Feb 25, 2014
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Come home to a hearty dinner that’s served with horseradish sauce! Enjoy this slow cooked beef stew that features cabbage, potatoes and Progresso® chicken broth.

Slow-Cooker Corned Beef and Cabbage Stew

  • Prep Time 20 min
  • Total 6 hr 20 min
  • Ingredients 15
  • Servings 8
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Ingredients

Stew

  • 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

Horseradish Sauce

  • 1 cup sour cream
  • 3 tablespoons prepared horseradish
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon grated lemon peel
Make With
Progresso Broth

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    In small bowl, stir together horseradish sauce ingredients. Refrigerate until serving time.
  • Step 
    4
    Remove beef from slow cooker. Discard bay leaves. Chop beef, discarding fat. Return beef to slow cooker; stir. Serve with horseradish sauce.

Nutrition

390 Calories
22g Total Fat
26g Protein
20g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Total Fat
22g
0%
Saturated Fat
10g
0%
Sodium
2140mg
0%
Total Carbohydrate
20g
0%
Dietary Fiber
3g
0%
Protein
26g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Vegetable; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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