Slow-Cooked Corned Beef Stew

This hearty slow-cooked corned beef stew combines traditional flavors with a modern twist. Tender slices of Round Point corned beef meld beautifully with caramelized onions, sweet carrots, and creamy potatoes, enhanced by the vibrant crunch of bell peppers. The low-sodium seasoning ensures a healthier take on this classic comfort food, making it perfect for family dinners or meal prep.

Ingredients:

• 2 lb Round Point corned beef, trimmed
• 1 large onion, chopped
• 3 medium carrots, sliced
• 4 medium potatoes, diced
• 1 red bell pepper, chopped
• 4 cups low-sodium beef broth
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1 bay leaf
• 1 tablespoon olive oil
• Salt to taste (optional)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add chopped onions and cook until softened and slightly caramelized, about 5-7 minutes.
2. Add minced garlic and cook for an additional minute until fragrant.
3. In a slow cooker, place the trimmed corned beef at the bottom. Layer the cooked onions, carrots, potatoes, and bell pepper on top.
4. Pour in the low-sodium beef broth, Worcestershire sauce, thyme, black pepper, and add the bay leaf.
5. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the corned beef is tender and easily shredded.
6. Once cooked, remove the corned beef, slice or shred it, and return it to the stew. Stir to combine and adjust seasoning with salt if desired.
7. Serve hot, garnished with fresh herbs if desired.