Corned Beef and Sauerkraut Stew

corned-beef

1 (5 pound) corned beef
1 (16 ounce) can or jar sauerkraut, drained
½ red cabbage, chopped
1 (12 ounce) bottle beer
1 onion, cut in 1/8th’s
8 small potatoes, peeled and cut into chunks
2 teaspoons minced garlic
4 tablespoons Dijon mustard
4 carrots, chopped
4 stalks celery, chopped
¼ cup tomato paste
1 tablespoon paprika
2 teaspoons caraway seeds, if desired

Place all ingredients in a crock pot. Add water to cover. Turn on low. Cook for approximately 8 hours. Cool, skim fat, and rewarm, slice and serve with vegetables and sauce.

2 thoughts on “Corned Beef and Sauerkraut Stew

    • Yes, preheat the oven to 275 – 300 degrees F. Place ingredients in pan, cover tightly and cook for approximately 5 hours.

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