Slow Cooker Corned Beef and Cabbage Stew: The Ultimate Comfort Food Recipe
Introduction to Slow Cooker Corned Beef and Cabbage Stew
If you’re looking for a warm, hearty meal that practically prepares itself, look no further than Slow Cooker Corned Beef and Cabbage Stew. This dish is a perfect fusion of tender corned beef, vibrant vegetables, and a flavorful broth that will fill your kitchen with an irresistible aroma. Ideal for busy families or anyone wanting a comforting meal with minimal effort, this stew is sure to become a favorite in your household.
A Personal Story Behind My Slow Cooker Corned Beef and Cabbage Stew Journey
Growing up, my family had a tradition of gathering around the table every Sunday for a big meal. One of the most memorable dishes was my grandmother’s corned beef and cabbage stew. Watching her prepare this dish in a slow cooker made me appreciate the simplicity and joy of home-cooked meals. It was more than just food; it was a way to bring us together. Now, as I prepare this recipe for my family, I am reminded of those loving moments and the warmth that comes from sharing a meal.
What Makes This Slow Cooker Corned Beef and Cabbage Stew Recipe Special?
This recipe stands out because of its rich flavors and the ease of preparation. The slow cooker does all the work for you, allowing the ingredients to meld together beautifully over several hours. The combination of corned beef, potatoes, and cabbage creates a dish that is not only satisfying but also packed with nutrients. Plus, it’s a one-pot meal, which means less cleanup for you! The addition of Worcestershire sauce and McCormick® pickling spice gives it a unique twist that elevates the dish beyond a traditional stew.
The Full Slow Cooker Corned Beef and Cabbage Stew Recipe
Ingredients
- 2 pounds corned beef, cut into bite-sized pieces
- 4 large potatoes, cut into large pieces
- 2 stalks celery, chopped
- 1 white onion, chopped
- 1 bag baby carrots (16 oz)
- 1/2 head cabbage, cut into small wedges
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons McCormick® Pickling Spice
- 1 teaspoon McCormick® Garlic Powder
- 1/2 teaspoon McCormick® Paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon cornstarch (optional)
- Chopped parsley, additional salt, and pepper for garnish
Instructions
- Place the corned beef, potatoes, celery, onion, carrots, and cabbage in your slow cooker. Tip: Arrange the vegetables around the meat to ensure even cooking.
- In a medium mixing bowl, combine beef broth, Worcestershire sauce, pickling spice, garlic powder, paprika, salt, and pepper. Pour this mixture over the meat and vegetables in the slow cooker. Tip: Make sure all ingredients are submerged in the liquid for best results.
- Cook on low for 8-10 hours or on high for 5-6 hours until the vegetables are tender and the meat is fully cooked. Tip: Check the meat at the 5-hour mark if cooking on high, as slow cookers can vary.
- Season with additional salt and pepper to taste and garnish with chopped parsley before serving. Tip: A squeeze of lemon can brighten the flavors!
- For a thicker stew, mix 1 tablespoon of cornstarch with a little water until smooth, then stir it into the stew during the last 30 minutes of cooking.
Serving Suggestions and Variations for Slow Cooker Corned Beef and Cabbage Stew
This stew is perfect on its own, but you can serve it with crusty bread or over a bed of rice for an extra hearty meal. For variations, consider adding other vegetables like parsnips or turnips for added flavor. You can also substitute the corned beef with brisket for a different texture. If you’re cooking for a crowd, simply double the recipe—just be sure your slow cooker is large enough!
Frequently Asked Questions About Slow Cooker Corned Beef and Cabbage Stew
Can I use fresh beef instead of corned beef?
Yes, but the flavor will be different. Corned beef is brined, giving it a unique taste.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage.
Can I make this stew in advance?
Absolutely! This stew tastes even better the next day as the flavors continue to meld. Just reheat on the stove or in the microwave.
Slow Cooker Corned Beef and Cabbage Stew
Equipment
- Slow Cooker Ensure it's large enough to hold all ingredients.
Ingredients
Main Ingredients
- 2 pounds corned beef, cut into bite-sized pieces
- 4 large potatoes, cut into large pieces
- 2 stalks celery, chopped
- 1 white onion, chopped
- 1 bag baby carrots (16 oz)
- 0.5 head cabbage, cut into small wedges
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons McCormick® Pickling Spice
- 1 teaspoon McCormick® Garlic Powder
- 0.5 teaspoon McCormick® Paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon cornstarch (optional)
- to taste chopped parsley, additional salt, and pepper for garnish
Instructions
- Place the corned beef, potatoes, celery, onion, carrots, and cabbage in your slow cooker. Tip: Arrange the vegetables around the meat to ensure even cooking.
- In a medium mixing bowl, combine beef broth, Worcestershire sauce, pickling spice, garlic powder, paprika, salt, and pepper. Pour this mixture over the meat and vegetables in the slow cooker. Tip: Make sure all ingredients are submerged in the liquid for best results.
- Cook on low for 8-10 hours or on high for 5-6 hours until the vegetables are tender and the meat is fully cooked. Tip: Check the meat at the 5-hour mark if cooking on high, as slow cookers can vary.
- Season with additional salt and pepper to taste and garnish with chopped parsley before serving. Tip: A squeeze of lemon can brighten the flavors!
- For a thicker stew, mix 1 tablespoon of cornstarch with a little water until smooth, then stir it into the stew during the last 30 minutes of cooking.