Description
This Slow Cooker Corned Beef and Cabbage Stew is a hearty, comforting dish perfect for a cozy meal. Tender corned beef is slow-cooked with potatoes, celery, onions, carrots, and cabbage in a savory broth seasoned with pickling spices, garlic powder, and paprika. Easy to prepare and full of traditional flavors, it’s an ideal recipe to enjoy a classic Irish-inspired stew with minimal effort.
Ingredients
Scale
Meat and Vegetables
- 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 Seasonings
- 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)
- Chopped parsley for garnish
- Additional salt and pepper for seasoning to taste
Instructions
- Combine Ingredients in Slow Cooker: Add the bite-sized corned beef pieces, chopped potatoes, celery, onion, baby carrots, and cabbage wedges into your slow cooker, layering them evenly.
- Prepare Flavorful Broth: In a medium bowl, mix together the beef broth, Worcestershire sauce, pickling spice, garlic powder, paprika, salt, and pepper until well combined. Pour this seasoned broth over the meat and vegetables in the slow cooker.
- Slow Cook the Stew: Cover the slow cooker and cook on low for 8-10 hours, or on high for 5-6 hours, until the vegetables are tender and the corned beef is fully cooked and tender throughout.
- Season and Garnish: Once cooking is complete, taste and adjust seasoning with additional salt and pepper if needed. Optionally, stir in cornstarch to thicken the stew slightly. Garnish with freshly chopped parsley before serving.
Notes
- For a thicker stew, dissolve 1 tablespoon of cornstarch in a little cold water and stir it into the slow cooker during the last 30 minutes of cooking.
- Using baby carrots makes prep easier but regular carrots chopped into chunks will also work well.
- Leftovers keep well refrigerated for 3-4 days and may taste even better the next day.
- If you prefer, you can omit Worcestershire sauce to make the recipe gluten-free by checking the label.
- Be mindful of the salt content in the corned beef itself when adding additional salt.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
