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Slow Cooker Corned Beef & Cabbage Stew

A hearty and comforting stew perfect for busy nights, made with corned beef, cabbage, potatoes, and carrots simmered to perfection in a slow cooker.
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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: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds corned beef brisket Flavor packs a punch!
  • 6 cups chopped cabbage You can thank your greens later.
  • 4 medium potatoes, peeled and diced Filling friends of the stew.
  • 4 medium carrots, sliced Adds a lovely crunch.
  • 1 large onion, chopped The secret, tear-inducing ingredient.
  • 4 cups beef broth Or vegetable broth for a lighter option.
Seasonings
  • 2 teaspoons garlic powder For a flavor kick.
  • 1 teaspoon black pepper
  • 2 pieces bay leaves Adds a touch of earthiness.
  • 2 tablespoons Worcestershire sauce A game-changer!

Method
 

Preparation
  1. Begin by dicing up your potatoes, slicing your carrots, and chopping your cabbage.
Layering
  1. In your slow cooker, place the corned beef brisket at the bottom. Add the onion, potatoes, and carrots on top, followed by the chopped cabbage.
Cooking
  1. Pour in the beef broth along with the garlic powder, black pepper, bay leaves, and Worcestershire sauce.
  2. Cover your slow cooker and set it on low for about 8-10 hours or high for 4-6 hours.
Serving
  1. When it’s time to eat, remove the corned beef brisket from the slow cooker, slice it against the grain, and serve with a generous helping of the veggies and broth.

Notes

Don’t peek too much during cooking to retain heat. Skip the salt if your corned beef is already brined. Optional: Dress with fresh parsley for color.