Slow Cooker Corned Beef and Cabbage Stew
A hearty and flavorful slow cooker stew with tender corned beef and vegetables.
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.
Notes
No alcoholic drinks allowed, please substitute with a non-alcoholic option.