Don't wait for St. Patrick's Day to serve this mouthwatering, slowly-cooked corned beef and vegetable dish that makes enough to satisfy a hungry crowd.

Ingredients

• 3 1/2 cups Swanson® Beef Broth or Swanson® Beef Stock
• 1/4 cup cider vinegar
• 2 medium onions, cut into quarters
• 5 medium potatoes, peeled and cut into quarters (about 5 cups)
• 5 medium carrots, cut into 2-inch pieces (about 2 1/2 cups)
• 1 corned beef or beef brisket (about 3 pounds)
• 1 head green cabbage, trimmed and cut into 6 wedges (about 2 pounds)
• Bouquet Garni

Directions

Recipe Tips:

For thicker sauce: Remove the beef and vegetables from the cooker. Stir 2 tablespoons cornstarch and 2 tablespoons water in a small bowl until smooth. Add to the cooker and cook on HIGH for 15 minutes or until the mixture boils and thickens.