Corned Beef & Cabbage Stew

• 3 lbs corned beef, rinsed and cut into cubes
• 3 tablespoons quick-cooking tapioca
• 3 medium carrots, cut in 1-inch pieces
• 2 medium onions, quartered
• 1 small cabbage, cut into 8 wedges
• 1 (10 1/2 ounce) can beef broth
• 1 (10 1/2 ounce) soup can water
• 2 tablespoons wine vinegar
• 1/2 teaspoon dry mustard
• 1/2 teaspoon horseradish (optional)
• 1/2 cup molasses
• 3 whole cloves
• 1 bay leaf

1. Place corned beef in crockpot.
2. Sprinkle tapioca evenly over meat.
3. Spread carrots, onions and cabbage evenly around and over meat.
4. In a mixing bowl, combine remainder of ingredients.
5. Pour over meat and veges.
6. Cook on low for 6-8 hours.
7. Remove cloves and bay leaf before serving.

beef, quickcooking tapioca, carrots, onions, cabbage, beef broth, water, wine vinegar, dry mustard, horseradish, molasses, cloves, bay leaf

Taken from www.food.com/recipe/corned-beef-cabbage-stew-256530 (may not work)