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.
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.