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Slow Cooker Corned Beef and Cabbage Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 141 reviews
  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 6 servings
  • Category: Stew
  • Method: Slow Cooking
  • Cuisine: Irish-American

Description

This Slow Cooker Corned Beef and Cabbage Stew is a hearty, comforting meal perfect for any time of year. Tender corned beef is slow-cooked with potatoes, carrots, celery, onion, and cabbage in a flavorful broth infused with Worcestershire sauce and classic pickling spices. The result is a savory stew packed with rich flavors and satisfying textures, ideal for a family dinner with minimal prep and maximum flavor.

Ingredients

Scale

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
  • 1 bag baby carrots (16 oz)
  • 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, for thickening)

Garnish

  • Chopped parsley
  • Additional salt and pepper to taste

Instructions

  1. Prepare Ingredients: Begin by cutting the corned beef into bite-sized pieces and chopping the potatoes, celery, onion, and cabbage into their respective sizes. Gathering baby carrots whole as provided.
  2. Layer in Slow Cooker: Add the corned beef, potatoes, celery, onion, carrots, and cabbage into the slow cooker in an even layer.
  3. Mix Broth and Spices: In a medium-sized bowl, combine the beef broth, Worcestershire sauce, pickling spice, garlic powder, paprika, salt, and pepper. Stir well to blend all the flavors.
  4. Add Liquid to Slow Cooker: Pour the seasoned broth mixture evenly over the meat and vegetables in the slow cooker to ensure all ingredients are well-coated.
  5. Cook Low and Slow: Set the slow cooker to low and cook for 8-10 hours, or alternatively on high for 5-6 hours, until the vegetables are tender and the meat is cooked through.
  6. Optional Thickening: If you prefer a thicker stew, dissolve 1 tablespoon of cornstarch in a small amount of cold water and stir it into the stew during the last 30 minutes of cooking.
  7. Season and Garnish: After cooking, taste and adjust salt and pepper as needed. Garnish with freshly chopped parsley before serving for a fresh, vibrant finish.

Notes

  • For a less salty dish, rinse the corned beef under cold water before cutting and adding to the slow cooker.
  • Using baby carrots saves prep time, but you can substitute with chopped regular carrots if preferred.
  • The cornstarch is optional and helps thicken the stew to a more gravy-like consistency.
  • Leftovers reheat well and flavors develop further after a day in the fridge.
  • This recipe can be doubled if you have a larger slow cooker and need to serve more people.

Nutrition

  • Serving Size: 1 serving (about 1 1/2 cups)
  • Calories: 350 kcal
  • Sugar: 7 g
  • Sodium: 850 mg
  • Fat: 12 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 6 g
  • Protein: 28 g
  • Cholesterol: 80 mg

Find it online: https://piesbypaula.com/slow-cooker-corned-beef-and-cabbage-stew-recipe/