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Tangy Corned Beef and Cabbage Stew - West Bend

Tangy Corned Beef and Cabbage Stew

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Full Recipe Details


3 pounds corned beef, rinsed and cut into 1-inch cubes 3 tablespoon quick cooking tapioca 3 medium carrots, cut into 1-inch pieces 2 medium onions, quartered 1 small head cabbage, cut into 8 wedges (do not remove the heart) 1- 10 1/2 ounce can beef broth 1 soup can water 2 tablespoons wine vinegar 1/2 teaspoon dry mustard 1/2 teaspoon horseradish (optional) 1/4 cup molasses 3 whole cloves 1 bay leaf

Cooking Process

Place corned beef in pot. Sprinkle tapioca evenly over meat. Spread carrots, onions, and cabbage evenly around and over meat. In a mixing bowl, combine beef broth, water vinegar, dry mustard, horseradish, molasses, cloves and bay leaf. Add to pot. Cover and simmer at Setting #4 for 6 to 8 hours or until vegetables are fork tender. Remove cloves and bay leaf. Keep warm for serving at Setting #2.


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