Using up my frozen Corned Beef leftovers from St. Patrick’s Day I made a simple stew in the slow cooker. It was nice to come home to the smell of corned beef filing the house and knowing with a nice loaf of crusty bread and some butter dinner would be ready!
Corned beef is a bit salty normally so the soup was a tiny bit too salty but when we talked about how that is the flavor of the corned beef we all decided it was as it should be. Both of my Corned Beef loving kids had two bowls and quickly claimed the leftovers for lunch the next day. To us that means this is a winner!
I served this with a loaf of crusty bread and some butter for dipping in the broth. For my mostly gluten-free son the best part was that with some gluten-free bread this meal was gluten-free!
Slow Cooker Corned Beef Stew
- 1 (32 oz) container of chicken stock
- 2 1/2 lb. red potatoes, cubed
- 1/2 lb. baby carrots, sliced
- 1-2 lbs. corned beef, cubed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 2 tablespoons corn starch
- 2 tablespoons cold water
- Place chicken stock, potatoes, carrots, corned beef, garlic powder, onion powder and black pepper in slow cooker bowl. Stir and cook on low for 7-8 hours.
- Thirty minutes before serving mix corn starch and cold water in a small dish until corn starch is fully dissolved. Pour mixture into slow cooker and stir well. Turn slow cooker to high and cover. Check in 15 minutes. If stew is not thickening enough repeat corn starch and water mixture with 1 tablespoon of each.
- Once stew has thickened to your liking taste the stew and adjust spices. Serve hot.