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Author Notes: Beef Stew has been a favorite for as long as I can remember--something my Mom used to make when I was little, and I began fixing, using a crock pot, in early marriage when we were working hard, and trying to grow a family. We particularly like corned beef, cooked until it just falls apart and served over cabbage and potatoes, with corn bread on the side. —Annelle
- 5 pounds Corned Beef point cut roast, without too much fat
- Enough beef broth to cover roast
- 1 large sweet onion, peeled and quartered
- 1 tablespoon black peppercorns
- 2 bay leaves
- 1 teaspoon freshly ground nutmeg
- 8 medium sized new potatoes
- 1 cabbage cut into eight pieces
- Salt and Pepper to taste
- Place roast in large soup pan, cover with beef broth and bring to a boil. Skim foam from pot and discard. Lower heat, so beef will cook at a low simmer. Add onion, peppercorns, bay leaves and nutmeg. Cover and cook for 2 1/2 to 3 hours, or until meat is very tender and beginning to fall apart. (You can certainly use a crock pot to cook this roast!)
- Remove roast from pan and cover with foil. Adjust seasoning of liquid in soup pot with salt and pepper.
- Add potatoes to cooking liquid and cook at a slow simmer for about 15 minutes, then add cabbage, cover pot and cook for another 10 minutes, until potatoes and cabbage are tender. Remove and discard bay leaves.
- While vegetables are cooking, remove excess fat from meat and discard. Shred meat with forks.
- When vegetables are done, return shredded meat to pot and serve with cornbread.
- This recipe was entered in the contest for Your Best Beef Stew