INGREDIENTS
4 cups chicken stock
1 (12-ounce) bottle of beer (I used a pale ale)
1.5 pounds corned beef, cut into large chunks
1.5 pounds Yukon gold potatoes, diced into bite-sized pieces
2 carrots, peeled and diced
2 stalks celery, diced
1 medium white onion, peeled and diced
1 small head green cabbage, quartered, cored, and shredded
1 bay leaf
generous pinch of salt and freshly ground black pepper
for serving: chopped fresh parsley
INSTRUCTIONS
Add all ingredients to a large slow cooker bowl, and toss to combine. Cover and cook on low for 7-8 hours or on high for 3-4 hours, or until the beef is tender and shreds easily.
Transfer the beef chunks from the stew to a separate plate, and use two forks to shred it into bite-sized pieces. Return the beef to the stew, and stir to combine. Taste and season with additional salt and pepper if need be, then remove the bay leaf.
Serve warm, garnished with fresh parsley if desired.