Slow Cooker Corned Beef & Cabbage Stew
A warm, hearty dish that's simple to prepare and perfect for family meals.
Ingredients
Main Ingredients
- 2 pounds corned beef, cut into bite-sized pieces Choose a good quality corned beef.
- 4 large potatoes, chopped into large chunks Use a waxy variety for best results.
- 2 stalks celery, chopped Chop evenly for uniform cooking.
- 1 large white onion, chopped
- 16 oz baby carrots Alternatively, you can use regular carrots cut into chunks.
- ½ head cabbage, cut into small wedges Add later for firmer texture.
Broth and Seasoning
- 3 cups beef broth Homemade or store-bought.
- 1 tablespoon Worcestershire sauce
- 2 tablespoons pickling spice Adjust to taste.
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon salt Adjust according to taste.
- 1 teaspoon black pepper Freshly ground preferred.
- 1 tablespoon cornstarch Optional, for thickening.
- 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 vegetables are fully cooked.
- If using cornstarch, mix it with a little cold water to make a slurry, then stir it into the slow cooker during the last 30 minutes of cooking.
Finishing
- Adjust seasoning with extra salt and pepper to taste.
- Garnish with freshly chopped parsley and serve warm.
Notes
Cut vegetables in uniform chunks for even cooking. Add cabbage in the last hours for a firmer texture. Use pickling spice sparingly and adjust according to taste. For a thicker broth, use cornstarch slurry towards the end.