Slow Cooker Corned Beef and Cabbage Stew

Slow Cooker Corned Beef and Cabbage Stew is a classic dish that brings comfort and joy to the dinner table. It combines tender pieces of corned beef with hearty vegetables, all cooked together in a savory broth. This stew is perfect for busy days when you want a warm meal waiting for you at home.

Why Make This Recipe

Making this stew in a slow cooker is not just convenient; it also enhances the flavors. The long cooking time allows the spices to blend well with the beef and vegetables, making every bite delicious. Plus, it’s an easy recipe that requires minimal prep and cleanup. It’s a great way to enjoy traditional flavors with minimal effort!

How to Make Slow Cooker Corned Beef and Cabbage Stew

Ingredients

• 2 pounds corned beef (cut into bite sized pieces)
• 4 large potatoes (cut into large pieces)
• 2 stalks celery (chopped)
• 1 white onion (chopped)
• 1 bag baby carrots (16 oz)
• 1/2 head cabbage (cut into small wedges)
• 3 cups beef broth
• 1 Tablespoon Worcestershire sauce
• 2 Tablespoons McCormick® Pickling Spice
• 1 Teaspoon McCormick® Garlic Powder
• 1/2 Teaspoon McCormick® Paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 Tablespoon cornstarch (optional)
• Chopped Parsley and additional salt and pepper for garnish

Directions

1. Add the corned beef, potatoes, celery, onion, carrots, and cabbage to your slow cooker.
2. In a medium-sized mixing bowl, combine the beef broth, Worcestershire sauce, pickling spice, garlic powder, paprika, and salt and pepper. Pour this mixture over the meat and veggies in the slow cooker.
3. Cook on low for 8-10 hours or on high for 5-6 hours until the vegetables are tender and the meat is cooked throughout.
4. Add salt and pepper to taste. Garnish with chopped parsley before serving.

How to Serve Slow Cooker Corned Beef and Cabbage Stew

Serve the stew warm in bowls. You can add some crusty bread or rolls on the side for a complete meal. It’s perfect for family dinners or gatherings with friends.

How to Store Slow Cooker Corned Beef and Cabbage Stew

To store leftovers, place the stew in an airtight container and refrigerate. It will last for up to 3 days in the fridge. You can also freeze it for up to 3 months. Just make sure to thaw it in the fridge before reheating.

Tips to Make Slow Cooker Corned Beef and Cabbage Stew

• For added flavor, sear the corned beef in a skillet before adding it to the slow cooker.
• Adjust the vegetables based on your taste. You can add turnips, parsnips, or any other veggies you like.
• If you want a thicker stew, you can mix the cornstarch with a little water before adding it to the stew during the last hour of cooking.

Variation

You can turn this stew into a soup by adding more beef broth or water. If you prefer a spicier kick, consider adding red pepper flakes or hot sauce.

FAQs

1. Can I use fresh beef instead of corned beef?
Yes, you can use fresh beef, but the flavor will be different as corned beef is seasoned and brined.

2. Is it possible to make this stew vegetarian?
Yes, you can substitute the corned beef with hearty vegetables like mushrooms and use vegetable broth instead.

3. Can I cook this on the stovetop instead?
Yes, you can simmer the ingredients in a large pot on the stovetop for about 2-3 hours until the meat is tender.

Slow Cooker Corned Beef and Cabbage Stew

This comforting stew features tender corned beef and hearty vegetables, simmered in a savory broth, making it a perfect warm meal for busy days.

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Prep Time 15 minutes mins

Cook Time 10 hours hrs

Total Time 10 hours hrs 15 minutes mins

Course Dinner, Main Course

Cuisine American, Irish

Servings 6 servings

Calories 350 kcal

Ingredients

  

Main Ingredients

• 2 pounds corned beef (cut into bite sized pieces)
• 4 large potatoes (cut into large pieces)
• 2 stalks celery (chopped)
• 1 white onion (chopped)
• 16 oz baby carrots (1 bag)
• 1/2 head cabbage (cut into small wedges)

Broth and Seasoning

• 3 cups beef broth
• 1 Tablespoon Worcestershire sauce
• 2 Tablespoons McCormick® Pickling Spice
• 1 Teaspoon McCormick® Garlic Powder
• 1/2 Teaspoon McCormick® Paprika
• 1 Teaspoon salt
• 1 Teaspoon pepper
• 1 Tablespoon cornstarch (optional)

Garnishes

• to taste Chopped Parsley
• to taste additional salt and pepper

Instructions

 

Preparation

• Add the corned beef, potatoes, celery, onion, carrots, and cabbage to your slow cooker.
• In a medium-sized mixing bowl, combine the beef broth, Worcestershire sauce, pickling spice, garlic powder, paprika, and salt and pepper.
• Pour this mixture over the meat and veggies in the slow cooker.

Cooking

• Cook on low for 8-10 hours or on high for 5-6 hours until the vegetables are tender and the meat is cooked throughout.
• Add salt and pepper to taste.
• Garnish with chopped parsley before serving.

Notes

For added flavor, sear the corned beef in a skillet before adding it to the slow cooker. Adjust the vegetables based on your taste. If you want a thicker stew, you can mix the cornstarch with a little water before adding it to the stew during the last hour of cooking. To store leftovers, place the stew in an airtight container and refrigerate. It will last for up to 3 days in the fridge. You can also freeze it for up to 3 months.

Keyword Cabbage Stew, Comfort Food, Corned Beef, Hearty Meal, Slow Cooker Stew