This slow cooker corned beef and cabbage stew is hearty, comforting, and packed with flavor. It takes everything I love about a traditional corned beef dinner—tender meat, buttery cabbage, and hearty root vegetables—and turns it into a warm, savory stew that practically cooks itself. It’s the perfect meal for chilly days, holidays, or anytime I want a satisfying one-pot dinner.
Why You’ll Love This Recipe
I love this stew because it’s a set-it-and-forget-it kind of meal that fills the house with mouthwatering smells. The corned beef becomes melt-in-your-mouth tender in the slow cooker, and the broth is rich and flavorful thanks to the slow simmering of spices and vegetables. It’s great for leftovers, and the simplicity of tossing everything in the pot makes it one of my favorite cold-weather recipes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Corned beef brisket (with seasoning packet, if included)
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Green cabbage, chopped
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Carrots, sliced
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Potatoes (Yukon gold or red), diced
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Onion, chopped
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Garlic, minced
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Beef broth or water
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Bay leaves
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Whole black peppercorns
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Optional: thyme or parsley for added flavor
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Optional: Dijon mustard or horseradish for serving
Directions
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I place the chopped onions, carrots, garlic, and potatoes in the bottom of the slow cooker.
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I lay the corned beef brisket on top of the vegetables, fat-side up.
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I sprinkle in the seasoning packet (or add bay leaves and peppercorns if not included).
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I pour in enough broth or water to just cover the meat.
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I cover and cook on low for 8–9 hours, or on high for 4–5 hours, until the beef is fork-tender.
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About 1 hour before it’s done, I add the chopped cabbage on top and continue cooking until it’s soft.
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I remove the corned beef, let it rest, then slice it against the grain. I stir the stew and serve it hot with the sliced beef on top or mixed in.
Servings and timing
This recipe makes about 6 servings.
Prep time: 15 minutes
Cook time: 8–9 hours on low (or 4–5 hours on high)
Total time: 8–9 hours, hands-off
Variations
Sometimes I swap the potatoes for turnips or parsnips to change things up. If I want extra depth, I add apple cider to the broth at the start. For a slightly sweeter twist, I’ve added a spoonful of brown sugar or a splash of vinegar. I’ve also used leftover corned beef from a previous meal and just cooked the stew with chopped meat already added.
storage/reheating
I store the stew in an airtight container in the fridge for up to 4 days. It tastes even better the next day as the flavors deepen. To reheat, I warm it gently on the stove or in the microwave until heated through. It also freezes well—just cool completely and store in freezer-safe containers for up to 2 months.
FAQs
Can I use pre-cooked corned beef?
Yes, if I have leftover corned beef, I add it during the last hour of cooking with the cabbage so it doesn’t dry out.
What’s the best cut of beef for this stew?
I use flat-cut or point-cut corned beef brisket. Both work, but flat-cut slices more evenly.
Do I need the seasoning packet?
If it’s included, I use it. If not, I just add bay leaves, peppercorns, and a pinch of mustard seed or coriander for flavor.
Can I make this stew thicker?
Yes, I mash a few potatoes in the stew at the end or stir in a cornstarch slurry to thicken it slightly.
What should I serve with this stew?
I usually serve it with crusty bread, grainy mustard, or a dollop of horseradish on the side. It also goes great with soda bread.
Conclusion
Slow cooker corned beef and cabbage stew is one of those classic, no-fuss meals that always feels like home. It’s hearty, flavorful, and perfect for feeding a hungry family with minimal work. Whether I make it for St. Patrick’s Day or just want something warm and comforting, this stew always delivers rich flavor and satisfying comfort in every bowl.
