Name: Slow Cooker Corned Beef Stew with Cabbage & Potatoes
Prep time: 15 min
Cook time: PT-491144H20M11S
Total time: 9 h 15 min
Cuisine: Irish-American
Ingredients: 3–4 lb corned beef brisket (with spice packet); 1 small green cabbage, cut into wedges; 1.5 lb yellow or red potatoes, quartered; 4 carrots, peeled and cut into chunks; 1 large onion, sliced; 4 garlic cloves, minced or whole; 4–5 cups beef broth or water; 2 bay leaves; 1 tsp black peppercorns; Fresh parsley, chopped (optional garnish); Whole grain mustard (optional for serving)

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This Slow Cooker Corned Beef Stew with Cabbage & Potatoes is a hearty, comforting dish that’s perfect for chilly days or a festive St. Patrick’s Day meal. The corned beef becomes incredibly tender after hours of slow cooking, while the cabbage, potatoes, and carrots soak up all the savory flavor from the rich broth. It’s a full, satisfying meal in one pot—and the slow cooker makes it effortless.

Why You’ll Love This Recipe

I love how this recipe combines bold, traditional flavors with the ease of set-it-and-forget-it cooking. The corned beef turns melt-in-your-mouth tender, and the vegetables cook down into a beautifully seasoned, broth-infused stew. It’s warm, rustic, and comforting—and makes enough to feed a crowd or keep me stocked on leftovers for days. Slow Cooker Corned Beef Stew with Cabbage & Potatoes

Ingredients

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

Corned beef brisket (with spice packet)
Green cabbage (cut into wedges or large chunks)
Yellow potatoes or red potatoes (quartered)
Carrots (peeled and cut into chunks)
Onion (sliced)
Garlic (minced or whole cloves)
Beef broth or water
Bay leaves
Black peppercorns
Optional: parsley for garnish, whole grain mustard for serving

Directions

I place the corned beef in the bottom of the slow cooker, fat-side up, and sprinkle the spice packet over the top.
I layer in the onions, garlic, carrots, and potatoes around the beef.
I pour in enough beef broth (or water) to mostly cover the ingredients, then add bay leaves and a few peppercorns.
I cover and cook on low for 8–9 hours or on high for 5–6 hours, until the corned beef is tender.
About 1 hour before serving, I nestle the cabbage wedges into the slow cooker on top of the other vegetables.
When everything is cooked, I remove the corned beef and let it rest for 10 minutes before slicing against the grain.
I ladle the stew into bowls and top with sliced corned beef and fresh parsley, with mustard on the side if I’m in the mood.

Servings and timing

This recipe serves 6–8 people.
Prep time: 15 minutes
Cook time: 8–9 hours on low or 5–6 hours on high
Total time: up to 9 hours with slow cooking

Variations

Sometimes I add parsnips or turnips for more earthy flavor. If I want a thicker stew, I mash a few of the potatoes near the end of cooking. For a spicier kick, I stir in a bit of horseradish or chili flakes. And when I have leftover cabbage or beef, I turn them into a quick hash the next day.

Storage/reheating

I store leftovers in the fridge in an airtight container for up to 4 days. To reheat, I warm everything gently on the stove or in the microwave, adding a splash of broth if needed. This stew also freezes well—I freeze the meat and vegetables separately from the broth when I want to keep everything tasting fresh. Slow Cooker Corned Beef Stew with Cabbage & Potatoes

FAQs

Can I use water instead of beef broth?

Yes, I’ve made this with plain water and it still turns out delicious, especially with the spice packet and flavorful meat. Broth just adds a deeper richness.

When should I add the cabbage?

I always add the cabbage during the last hour of cooking to keep it tender but not mushy. If I add it too early, it can overcook and lose its texture.

Do I need to brown the meat before slow cooking?

Not for this recipe. Corned beef doesn’t require searing like some other cuts. It becomes tender and flavorful just from slow simmering.

Can I make this stew ahead of time?

Absolutely. I often make it a day ahead—the flavors deepen overnight. I just reheat it slowly on the stove and serve as usual.

What can I serve with this stew?

It’s a full meal on its own, but I sometimes add crusty bread or Irish soda bread on the side. A little grainy mustard or horseradish cream is also a great touch.

Conclusion

This Slow Cooker Corned Beef Stew with Cabbage & Potatoes is one of my favorite comfort meals. It’s warm, savory, and packed with flavor, and the slow cooker does all the work. Whether I’m celebrating a holiday or just craving something hearty and homey, this dish always delivers—every bite tastes like a hug in a bowl.