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Hot, nutritious, hearty, quick-cooking stew!
On a clean work surface, cut corned beef into cubes and set aside.
In a stock pot (with a lid) over medium-high, add vegetable stock, cream, and cornstarch. Whisk to combine. Add potatoes, carrots, cabbage, corned beef, and diced onion. Stir to mix well. Add parsley, black pepper, and bay leaf. Cover with lid and cook on medium heat for 20 minutes, stirring occasionally. When done, remove bay leaf.
Serve in soup bowls, garnished with grated cheese, croutons, or crackers if desired.
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