Corned Beef And Cabbage Stew

• 6 cups vegetable stock good quality
• 1 bottle hard cider
• 1 tablespoon olive oil
• 2 pounds corned beef cut into bite size chunks
• 1 1/2 pounds small red potatoes diced
• 3 carrots sliced
• 2 stalks celery diced
• 1 red onion diced
• 1/2 head green cabbage halved, cored & thinly sliced
• 1 bay leaf
• salt

1. Heat 1 tbsp of olive oil over med high heat and brown the bite size corned beef. Cooking lightly on each side.
2. When beef is browned, deglaze the pan by pouring in the hard cider, turning the heat down to medium and stirring well.
3. Add the potatoes, carrots, celery, onion, bay leaf and vegetable stock. Season with salt & pepper. Stir to combine, cover and let simmer until vegetables are tender and beef is cooked through - about 45 minutes.
4. Halve, core and thinly slice cabbage, putting a small handful (about 1/3 cup) of cabbage in each bowl and ladle stew over it.

vegetable stock good, hard cider, olive oil, beef, potatoes, carrots, stalks celery, red onion, cabbage, bay leaf, salt

Taken from www.yummly.com/recipe/Corned-Beef-and-Cabbage-Stew-1584115 (may not work)