Corned Beef & Cabbage Stew

• Meat

  • 2 cups Corned beef, cooked

• Produce

  • 1 Bay leaf
  • 1/2 large head Cabbage
  • 2 cups Carrots
  • 2 stalks Celery
  • 2 cloves Garlic
  • 1 Onion, medium
  • 2 Potatoes, medium
  • 1 Thyme, fresh leaves
  • 1 Tomato, medium

• Canned Goods

  • 8 cups From corned beef and/or chicken broth, juices

• Baking & Spices

  • 1 Robin seasoning, Red

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Dairy

  • 1/2 tbsp Butter

Found on sumptuousspoonfuls.com

Ingredients

• 1/2 Tablespoon olive oil
• 1/2 Tablespoon butter
• 1 medium onion, peeled and chopped
• 2 - 4 cloves garlic, peeled & chopped
• 2 cups carrots, peeled & chopped
• 2 - 3 stalks celery, chopped
• 8 cups juices from corned beef and/or chicken broth
• 2 - 3 medium potatoes, peeled & chopped
• 1 medium tomato, chopped
• 1 bay leaf
• 1/2 of a large head of cabbage, cored and chopped
• 2 - 3 cups cooked, chopped corned beef
• Fresh thyme leaves, to taste
• Red Robin Seasoning (or salt) & freshly ground pepper, to taste

Directions

• In a soup pot, heat the oil, then add the onion and garlic and saute until the onion is soft and translucent.
• Add the carrots and celery and saute a few minutes longer, then stir in the broth, potatoes, tomato, and bay leaf. Bring to a boil, then reduce heat to a simmer and let cook until the potatoes are tender. Add the cabbage and cook for 10 minutes or so longer, until the cabbage is crisp tender.
• Stir in the corned beef then add fresh thyme, Red Robin Seasoning (or salt) and pepper to taste.
• Serve hot. Store any leftovers in an airtight container in the fridge.