Slow Cooker Corned Beef and Cabbage Stew Recipe

Introduction

This Slow Cooker Corned Beef and Cabbage Stew is a comforting, hearty meal perfect for any day when you crave rich, savory flavors. With tender corned beef, fresh vegetables, and a flavorful broth, it’s a classic dish made effortlessly in the slow cooker.

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

Instructions

1. Step 1: Add the corned beef, potatoes, celery, onion, carrots, and cabbage to your slow cooker.
2. Step 2: In a medium-sized bowl, combine the beef broth, Worcestershire sauce, pickling spice, garlic powder, paprika, salt, and pepper. Pour this mixture over the meat and vegetables in the slow cooker.
3. Step 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 through.
4. Step 4: Adjust the seasoning with additional salt and pepper as needed. Garnish with chopped parsley before serving.

Tips & Variations

• For a thicker stew, stir in 1 tablespoon of cornstarch mixed with water during the last 30 minutes of cooking.
• Swap baby carrots for regular carrots cut into chunks if you prefer a different texture.
• Serve the stew with crusty bread or over mashed potatoes for a more filling meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef instead of corned beef?

Corned beef is recommended for its distinctive flavor and texture, but you can substitute brisket if corned beef is unavailable. Keep in mind that cooking times and seasoning may vary slightly.

Do I need to add the pickling spice, or can I omit it?

Pickling spice adds essential flavor to the stew, but if you don’t have it, you can substitute with a blend of bay leaves, mustard seeds, peppercorns, and coriander seeds. Omitting it will change the flavor profile, but the stew will still be delicious.

Slow Cooker Corned Beef and Cabbage Stew Recipe

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★★★★★

4.7 from 116 reviews

This Slow Cooker Corned Beef and Cabbage Stew is a hearty, flavorful meal perfect for comforting family dinners. Tender corned beef simmers slowly with vibrant vegetables like potatoes, carrots, celery, onion, and cabbage in a savory beef broth infused with classic pickling spices and Worcestershire sauce. The easy, hands-off slow cooker method ensures a warm, satisfying stew with minimal effort, accented with fresh parsley for a bright finish.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 8-10 hours on low or 5-6 hours on high
• Total Time: 8 hours 15 minutes to 10 hours 15 minutes
• Yield: 6 to 8 servings 1x
• Category: Stew
• Method: Slow Cooking
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Meat

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

Vegetables

• 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

Broth and Seasonings

• 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, for thickening)

Garnish

• Chopped parsley
• Additional salt and pepper to taste

Instructions

1. Add Ingredients to Slow Cooker: Place the bite-sized corned beef pieces, large-cut potatoes, chopped celery, chopped onion, baby carrots, and cabbage wedges into your slow cooker, arranging them evenly.
2. Prepare and Pour Broth Mixture: In a medium bowl, whisk together the beef broth, Worcestershire sauce, pickling spice, garlic powder, paprika, salt, and pepper. Pour this flavorful mixture evenly over the meat and vegetables in the slow cooker.
3. Cook Low and Slow: Cover and cook on low heat for 8 to 10 hours, or on high heat for 5 to 6 hours, until the vegetables are tender and the corned beef is fully cooked and tender.
4. Season and Garnish: Once cooked, taste and adjust seasoning with additional salt and pepper as preferred. For a thicker stew, optionally stir in cornstarch dissolved in a little cold water and cook for a few more minutes. Garnish with freshly chopped parsley before serving.

Notes

• For best flavor, use authentic corned beef brisket.
• The cornstarch is optional and can be added at the end to thicken the broth if desired.
• Cooking times may vary depending on your slow cooker model.
• Leftovers keep well refrigerated for 3-4 days and reheat beautifully.
• You can omit Worcestershire sauce to keep it more traditional or substitute with soy sauce for a different flavor profile.

Keywords: slow cooker corned beef stew, corned beef and cabbage, Irish stew, slow cooker dinner, comfort food