Slow Cooker Corned Beef and Cabbage Stew
A warm and simple meal that fills your kitchen with good smells and feeds a crowd.
Ingredients
Main Ingredients
- 2 pounds Corned beef, cut into bite-sized pieces
- 4 large Potatoes, chopped into large chunks
- 2 stalks Celery, chopped
- 1 white onion Onion, chopped
- 16 oz Baby carrots
- ½ head Cabbage, cut into small wedges
Cooking Liquids and Spices
- 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)
Garnish
- Fresh parsley, chopped For garnish
Instructions
Preparation
- Place the corned beef, potatoes, celery, onion, carrots, and cabbage into the slow cooker.
- In a medium bowl, whisk together the beef broth, Worcestershire sauce, pickling spice, garlic powder, paprika, salt, and pepper. Pour this mixture evenly over the meat and vegetables.
Cooking
- 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.
- 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.
Serving
- Adjust seasoning with extra salt and pepper to taste. Garnish with freshly chopped parsley and serve warm.
Notes
Cut vegetables into similar sizes to ensure even cooking. Use fresh pickling spice for the best flavor. Avoid lifting the lid too often during cooking.