This Slow Cooker Corned Beef and Cabbage Soup is everything you love about this Irish comfort food, made all the more delicious and comforting when simmered together into a stew.
- 4 cups chicken stock
- 1 (12-ounce) bottle of beer (I used a pale ale)
- 1.5 pounds corned beef, cut into large chunks
- 1.5 pounds Yukon gold potatoes, diced into bite-sized pieces
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 medium white onion, peeled and diced
- 1 small head green cabbage, quartered, cored and shredded
- 1 bay leaf
- generous pinch of salt and freshly-ground black pepper
- for serving: chopped fresh parsley
- 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 and shreds easily.
- Transfer the beef chunks from the stew to a separate plate, and use two forks to shred it into bite-sized pieces. 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.
- Serve warm, garnished with fresh parsley if desired.