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Slow Cooker Corned Beef Stew with Cabbage & Potatoes

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Slow Cooker Corned Beef Stew with Cabbage & Potatoes is a hearty and comforting one-pot meal featuring tender corned beef, potatoes, carrots, and cabbage simmered in a savory broth. Perfect for cold nights or festive occasions, this stew is flavorful, filling, and incredibly easy to prepare.

Ingredients

  • 1 corned beef brisket (34 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)

Instructions

  1. Place corned beef brisket in the bottom of the slow cooker, fat-side up. Sprinkle the included seasoning packet over the top, if available.
  2. Layer onions, garlic, potatoes, and carrots around the beef.
  3. Pour in beef broth until the ingredients are nearly covered. Add bay leaves and season lightly with salt and pepper.
  4. Cover and cook on low for 8–9 hours or high for 4–5 hours, until beef is tender.
  5. About 1 hour before serving, add cabbage wedges on top and gently press them into the broth.
  6. Once cooked, remove corned beef and let rest for 5–10 minutes before slicing or shredding.
  7. Ladle the stew into bowls, top with beef slices, and garnish with parsley and mustard if desired.

Notes

  • Add parsnips or turnips for an earthy variation.
  • For a tangy finish, stir in a splash of apple cider vinegar at the end.
  • Cut the corned beef into large chunks before cooking for faster results.
  • Thicken the broth by removing the lid during the last 30 minutes or mashing a few potatoes into the stew.
  • Use low-sodium broth and adjust salt to taste based on the corned beef’s saltiness.

Nutrition