Slow Cooker Corned Beef & Cabbage Stew – A Hearty Comfort Dish You’ll Love Recipe

Introduction

This Slow Cooker Corned Beef & Cabbage Stew is a hearty and comforting dish perfect for chilly days or any time you crave a classic, savory meal. Tender corned beef combined with vegetables simmers slowly to create rich, flavorful stew that’s easy to prepare and sure to satisfy.

Ingredients

• 2 pounds corned beef, cut into bite-sized pieces
• 4 large potatoes, chopped into large chunks
• 2 celery stalks, chopped
• 1 white onion, chopped
• 16 oz bag baby carrots
• ½ head of cabbage, cut into small wedges
• 3 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 tablespoons pickling spice
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon cornstarch (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Place the corned beef, potatoes, celery, onion, carrots, and cabbage into the slow cooker.
2. Step 2: In a medium bowl, whisk together the beef broth, Worcestershire sauce, pickling spice, garlic powder, paprika, salt, and black pepper. Pour this mixture evenly over the meat and vegetables in the slow cooker.
3. Step 3: Cover and cook on low for 8–10 hours or on high for 5–6 hours, until the meat is tender and the vegetables are fully cooked.
4. Step 4: If you prefer a thicker broth, mix the cornstarch with a little cold water to make a slurry, then stir it into the slow cooker during the last 30 minutes of cooking.
5. Step 5: Adjust seasoning with additional salt and pepper to taste. Garnish with freshly chopped parsley and serve warm.

Tips & Variations

• For extra flavor, brown the corned beef pieces in a skillet before adding them to the slow cooker.
• Try adding a few cloves or a bay leaf with the pickling spice for added aromatic depth.
• Substitute red potatoes for a waxier texture or sweet potatoes for a slight sweetness.
• Use Guinness or stout beer in place of some beef broth for richer taste.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through, stirring occasionally. For longer storage, freeze in a sealed container for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook this recipe without a slow cooker?

Yes, you can simmer the ingredients in a large pot on the stove over low heat for 3–4 hours until the meat is tender and vegetables are cooked through, stirring occasionally.

What can I use instead of pickling spice?

If you don’t have pickling spice, you can use a mix of mustard seeds, coriander seeds, bay leaf, allspice berries, and black peppercorns to approximate the flavor.

Slow Cooker Corned Beef & Cabbage Stew – A Hearty Comfort Dish You’ll Love Recipe

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★★★★★

4.8 from 68 reviews

This Slow Cooker Corned Beef & Cabbage Stew is a hearty and comforting dish perfect for a cozy meal. Tender corned beef is slow-cooked with potatoes, carrots, celery, cabbage, and aromatic spices in a savory broth, resulting in a flavorful stew that melts in your mouth. Ideal for day-long cooking with minimal effort, this classic comfort food brings warmth and satisfaction to your dining table.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 8 hours (low) or 5.5 hours (high)
• Total Time: 8 hours 15 minutes (low) or 5 hours 45 minutes (high)
• Yield: 6 servings 1x
• Category: Stew
• Method: Slow Cooking
• Cuisine: Irish-American

Ingredients

Scale 1x2x3x

Meat

• 2 pounds corned beef, cut into bite-sized pieces

Vegetables

• 4 large potatoes, chopped into large chunks
• 2 celery stalks, chopped
• 1 white onion, chopped
• 16 oz bag baby carrots
• ½ head of cabbage, cut into small wedges

Liquids & Sauces

• 3 cups beef broth
• 1 tablespoon Worcestershire sauce

Spices & Seasonings

• 2 tablespoons pickling spice
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper

Optional

• 1 tablespoon cornstarch (optional, for thickening)

Garnish

• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the slow cooker: Place the corned beef, potatoes, celery, onion, carrots, and cabbage into the slow cooker, arranging them evenly to ensure even cooking.
2. Mix the broth: In a medium bowl, whisk together the beef broth, Worcestershire sauce, pickling spice, garlic powder, paprika, salt, and black pepper until well combined. Pour this mixture evenly over the meat and vegetables in the slow cooker.
3. Cook: Cover the slow cooker with its lid and cook on low heat for 8 to 10 hours or on high heat for 5 to 6 hours, until the corned beef is tender and the vegetables are fully cooked.
4. Optional thickening: If you want a thicker broth, mix the cornstarch with a small amount of cold water to make a slurry. Stir this slurry into the stew during the last 30 minutes of cooking, then let it finish cooking to thicken the broth.
5. Finish and serve: Taste the stew and adjust the seasoning with additional salt and pepper as needed. Garnish with freshly chopped parsley before serving warm.

Notes

• Using the slow cooker allows the flavors to meld beautifully and makes the corned beef incredibly tender.
• You can omit the cornstarch if you prefer a thinner broth-based stew.
• Feel free to customize the vegetables based on your preference or seasonal availability.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• This recipe can be doubled for larger gatherings, but adjust slow cooker size accordingly.

Keywords: corned beef stew, slow cooker corned beef, cabbage stew, comforting stew, Irish stew, slow cooker recipes