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Slow Cooker Corned Beef Stew with Cabbage & Potatoes

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This Slow Cooker Corned Beef Stew with Cabbage & Potatoes is a cozy, one-pot meal featuring melt-in-your-mouth corned beef, tender vegetables, and a rich, flavorful broth. Perfect for chilly nights or festive occasions like St. Patrick’s Day.

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)

Instructions

  1. Place corned beef in the bottom of the slow cooker, fat-side up. Sprinkle spice packet over the top.
  2. Layer onion, garlic, carrots, and potatoes around the beef.
  3. Pour in broth or water to mostly cover ingredients. Add bay leaves and peppercorns.
  4. Cover and cook on low for 8–9 hours or on high for 5–6 hours.
  5. During the last hour, add cabbage wedges on top of the other vegetables.
  6. Once done, remove corned beef and let rest for 10 minutes before slicing against the grain.
  7. Ladle stew into bowls, top with sliced corned beef, and garnish with parsley. Serve with mustard if desired.

Notes

  • Add parsnips or turnips for extra flavor variety.
  • Mash a few potatoes at the end for a thicker stew consistency.
  • Stir in horseradish or chili flakes for a spicier kick.
  • Use leftover corned beef and cabbage in hash the next day.
  • Freeze meat and veggies separately from the broth for best texture when reheating.

Nutrition

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