West Creek® Corned Beef and Cabbage Stew
Directions
- Place corned beef in soup pot over medium heat.
- Add potatoes, onions, celery, carrots, and cabbage. Cook all vegetables until they begin to soften and release flavor.
- Add remaining ingredients and cook over low heat until vegetables and meat are tender.
- Season to taste.
Ingredients
- 2 lbs West Creek® corned beef, diced
- 4 ea Peak Fresh Produce® Potato(es), peeled, diced
- 1 ea Peak Fresh Produce® Onion(s), Yellow, 1/4 in. sliced & diced
- 2 pc. Peak Fresh Produce® Celery, chopped
- 1 lb Peak Fresh Produce® Carrot(s), Baby
- 1/2 ea Peak Fresh Produce® Cabbage, chopped
- 3 cups West Creek beef broth, from base
- 1 tbsp Lea & Perrins Worcestershire Sauce
- 2 tbsp McCormick® pickling spice
- 1 tsp Magellan® Garlic Powder
- 1/2 tsp Magellan® Paprika
- 2 tbsp Peak Fresh Produce® Italian Parsley, chopped
Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf
