Name: Slow Cooker Corned Beef Stew with Cabbage & Potatoes
Prep time: 15 min
Cook time: PT-489052H9M21S
Total time: PT-489052H9M21S
Cuisine: American
Ingredients: 1 corned beef brisket (3–4 lbs), with seasoning packet; 1 1/2 lbs baby potatoes or chopped Yukon gold potatoes; 4 carrots, peeled and sliced; 1 large onion, chopped; 3 garlic cloves, minced; 1/2 head green cabbage, cut into wedges or chunks; 4 cups beef broth (or water with bouillon); 2 bay leaves; Salt and black pepper, to taste; 1 tbsp whole grain mustard (optional, for serving); Fresh parsley, chopped (for garnish)

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Slow Cooker Corned Beef Stew with Cabbage & Potatoes is my idea of the perfect comfort food—hearty, flavorful, and unbelievably easy to make. With tender chunks of corned beef, soft potatoes, sweet carrots, and slow-simmered cabbage in a savory broth, this stew brings all the cozy, traditional flavors I love into one bowl. I just toss everything into the slow cooker and let it do the work while my kitchen fills with an irresistible aroma.

Why You’ll Love This Recipe

I love this recipe because it’s practically effortless. The slow cooker handles all the heavy lifting, transforming simple ingredients into a rich, satisfying meal. It’s perfect for busy weekdays, cold evenings, or even a St. Patrick’s Day celebration. I also appreciate that it’s a complete meal in one pot—protein, veggies, and carbs—all infused with the comforting flavor of corned beef.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Corned beef brisket (with seasoning packet, if included)
Baby potatoes or chopped Yukon gold potatoes
Carrots, peeled and sliced
Onion, chopped
Garlic cloves, minced
Green cabbage, cut into wedges or large chunks
Beef broth (or water with bouillon)
Bay leaves
Whole grain mustard (optional, for serving)
Fresh parsley (for garnish)
Salt and black pepper (to taste)

Directions

I start by placing the corned beef brisket in the bottom of my slow cooker, fat-side up. If it comes with a seasoning packet, I sprinkle that over the top.
I layer in the chopped onions, garlic, potatoes, and carrots around the beef.
I pour in enough beef broth to almost cover the beef and vegetables. Then I add bay leaves and season lightly with salt and pepper.
I cover and cook on low for 8–9 hours or high for 4–5 hours, until the meat is fork-tender.
About 1 hour before serving, I add the cabbage wedges on top of everything. I press them slightly into the liquid so they cook down evenly.
Once done, I remove the corned beef and let it rest for 5–10 minutes before slicing or shredding it.
I ladle the stew into bowls, top with beef slices, and garnish with parsley and a spoonful of mustard if I want an extra zing.

Servings and timing

This recipe serves about 6 people. Prep time is around 15 minutes, and cook time is 8–9 hours on low or 4–5 hours on high. It’s a great set-it-and-forget-it meal that’s ready by dinner with very little hands-on effort.

Variations

Sometimes I add parsnips or turnips along with the potatoes for an earthy twist. If I want a slightly tangy finish, I stir in a splash of apple cider vinegar at the end. When I’m short on time, I cut the corned beef into large chunks before cooking to speed things up a bit. For a thicker stew, I remove the lid for the last 30 minutes of cooking or mash a few potatoes into the broth.

storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 4 days. I reheat them gently on the stovetop or in the microwave until hot. This stew also freezes nicely—once cooled, I portion it into containers and freeze for up to 2 months. I thaw it overnight in the fridge and reheat when I’m ready to enjoy it again.

FAQs

Can I use canned corned beef for this recipe?

I wouldn’t recommend it. Canned corned beef is already cooked and very soft—it won’t hold up well in a stew. I always use raw corned beef brisket for the best results.

When should I add the cabbage so it doesn’t get mushy?

I add the cabbage during the last hour of cooking. That keeps it tender but still slightly crisp, not overcooked.

Do I need to sear the corned beef before adding it to the slow cooker?

No, I don’t sear it. The slow cooking process gives it enough flavor and tenderness on its own, and skipping that step makes prep even easier.

What kind of potatoes work best?

I like baby potatoes or Yukon golds because they hold their shape well during long cooking. I avoid russets since they can break down too much and turn mushy.

Is this stew salty from the corned beef?

It can be, depending on the brand. I usually taste the broth before adding extra salt, and I use low-sodium broth to help balance it out.

Conclusion

Slow Cooker Corned Beef Stew with Cabbage & Potatoes is everything I want in a cozy, satisfying meal—flavorful, filling, and wonderfully easy. It’s a classic dish that never goes out of style, and it’s always a hit in my kitchen. Whether I’m making it for a special occasion or just a comforting family dinner, it delivers every time.

Slow Cooker Corned Beef Stew with Cabbage & Potatoes