Slow Cooker Corned Beef and Cabbage Stew
A hearty and comforting stew featuring tender corned beef, potatoes, and cabbage, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pounds corned beef, cut into bite-sized pieces Look for a good cut with marbling for tenderness.
- 4 large potatoes, cut into large pieces Russets or Yukon Golds work well.
- 2 stalks celery, chopped Adds aromatic crunch.
- 1 white onion chopped Releases sweetness and is a flavor base.
- 16 ounces baby carrots Provides slight sweetness.
- 1/2 head cabbage, cut into small wedges Lends a tender texture.
- 3 cups beef broth Homemade or quality store-bought works.
- 1 Tablespoon Worcestershire sauce Adds savory depth.
- 2 Tablespoons McCormick® Pickling Spice Key flavor booster for the dish.
- 1 Teaspoon McCormick® Garlic Powder Provides garlic flavor without chopping.
- 1/2 Teaspoon McCormick® Paprika Adds subtle smokiness.
- 1 Teaspoon salt To taste.
- 1 Teaspoon pepper To taste.
- 1 Tablespoon cornstarch (optional) Use for a thicker broth.
- Chopped parsley For garnish.
Instructions
Preparation
- Add the corned beef, potatoes, celery, onion, carrots, and cabbage into the slow cooker.
- In a bowl, mix the beef broth, Worcestershire sauce, pickling spice, garlic powder, paprika, salt, and pepper.
- Pour the mixture over the ingredients in the slow cooker.
Cooking
- Cook on low for 8-10 hours or high for 5-6 hours until everything is tender.
- Taste and adjust seasoning with more salt and pepper, if needed.
- If desired, mix cornstarch with water and stir it into the stew to thicken.
- Garnish with chopped parsley before serving.
Notes
Consider browning the corned beef before adding it to the slow cooker for deeper flavor. Store leftovers in an airtight container in the fridge for 3-4 days, or freeze portions for future meals.