Slow Cooker Corned Beef & Cabbage Stew
This Slow Cooker Corned Beef & Cabbage Stew cooks low and slow for tender meat and soft vegetables, making for an easy, warm meal.
Ingredients
Main Ingredients
- 1 lb corned beef brisket Trim excess fat for less grease.
- 4 cups cabbage, chopped
- 4 medium potatoes, diced Use sweet potatoes for a variation.
- 4 medium carrots, sliced
- 1 medium onion, chopped
- 4 cups beef broth
- 2 cloves garlic, minced
- 1 tsp black pepper Check seasoning at the end.
- 1 leaf bay leaf
Instructions
Preparation
- Place corned beef brisket in the slow cooker.
- Add chopped cabbage, diced potatoes, sliced carrots, and chopped onion.
- Pour in the beef broth and add minced garlic, black pepper, and bay leaf.
Cooking
- Cover and cook on low for 8-10 hours or high for 4-5 hours.
- Once cooked, slice the corned beef and serve with the vegetables.
Notes
Serve slices of corned beef with cooked vegetables and a ladle of broth. Add mustard or horseradish for extra flavor. Warm bread or rolls complement the stew. Store by cooling to room temperature, then refrigerate for up to 4 days or freeze for up to 3 months.