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Slow Cooker Corned Beef & Cabbage Stew

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Slow cooker corned beef and cabbage stew is a comforting one-pot meal made with tender corned beef, hearty vegetables, and savory broth. Perfect for cold weather or festive gatherings, this stew is easy to prepare and full of rich flavor.

Ingredients

  • 3–4 lb corned beef brisket (with seasoning packet, if included)
  • 1/2 head green cabbage, chopped
  • 4 carrots, sliced
  • 1.5 lbs Yukon gold or red potatoes, diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth or water (or a mix)
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • Optional: 1 tsp thyme or parsley
  • Optional for serving: Dijon mustard or horseradish

Instructions

  1. Place onions, carrots, garlic, and potatoes in the bottom of the slow cooker.
  2. Lay the corned beef brisket on top, fat-side up. Add the seasoning packet, bay leaves, and peppercorns.
  3. Pour in beef broth or water to just cover the meat.
  4. Cover and cook on low for 8–9 hours or high for 4–5 hours until beef is very tender.
  5. About 1 hour before the end of cooking, add the chopped cabbage and continue to cook until soft.
  6. Remove the beef, let it rest for 5–10 minutes, then slice against the grain.
  7. Stir the stew and serve hot with sliced beef on top or mixed in. Add mustard or horseradish if desired.

Notes

  • Swap potatoes for turnips or parsnips for variety.
  • Mash a few potatoes or stir in cornstarch slurry to thicken the broth if desired.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Find it online: https://recipesbyliza.com/slow-cooker-corned-beef-cabbage-stew/