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Corned Beef & Cabbage Stew

Slow Cooker Corned Beef & Cabbage Stew is the perfect hands-off dinner for busy nights. Cozy, forgiving, and full of flavor, it’s great for St. Patrick’s Day or any time you crave comfort without the fuss.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Irish
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3-4 lb corned beef brisket (with spice packet, if included)
  • 1 large yellow onion, thickly sliced
  • 3 cloves garlic, smashed
  • 4 medium carrots, cut into 1-inch chunks
  • 4 medium Yukon gold potatoes, cut into large chunks
  • 1/2 small head green cabbage, core removed and cut into wedges
  • 4 cups low-sodium beef broth (or a mix of broth and 12 oz stout for deeper flavor)
  • 2 tbsp Worcestershire sauce
  • 2 tbsp brown sugar (optional) Balances the brine
  • 1-2 bay leaves
  • 1 tsp whole black peppercorns
  • 1 tsp dried thyme (or a few sprigs fresh)
  • 2 tbsp butter (to finish)
  • 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
  • Fresh parsley, chopped, for garnish
  • Salt and pepper to taste Be cautious — corned beef is already salty

Method
 

Preparation
  1. Rinse the brisket briefly under cold water to remove excess brine. Pat it dry. Set aside the spice packet if included.
  2. Optional: Heat a skillet over medium-high heat with a bit of oil. Sear the brisket 2–3 minutes per side until nicely browned.
Cooking
  1. Place sliced onion and smashed garlic on the bottom of the slow cooker. Add carrots and potatoes as the next layer.
  2. Nestle the brisket on top of the veggies. Sprinkle the spice packet and peppercorns over the meat. Tuck in bay leaves and thyme.
  3. Pour in beef broth and Worcestershire sauce. If using stout, replace 1–2 cups of broth with it for a richer base. Stir in brown sugar if desired.
  4. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours until fork-tender.
  5. About 1 hour before serving, add cabbage wedges around the brisket.
  6. Remove the meat and let it rest for 10 minutes. If desired, thicken the broth with cornstarch slurry or make a gravy.
  7. Cut the brisket into large chunks or shred with two forks. Return the meat to the pot and stir gently.
  8. Ladle stew into bowls, spoon over extra broth, and sprinkle with chopped parsley.

Notes

Leftover stew can be transformed into corned beef hash or sandwiches. Serve with crusty bread and pair with light beer or apple cider.