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Corned Beef and Cabbage Stew

This slow cooker corned beef and cabbage stew is a hearty recipe filled with rich flavors, perfect for family gatherings or cozy nights in.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Irish
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lbs corned beef brisket
  • 1 head green cabbage, chopped
  • 4 large carrots, sliced
  • 4-5 medium potatoes, diced Consider Yukon Gold for a creamier texture.
  • 6 cups low-sodium beef broth For a gluten-free option, use certified gluten-free broth.
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons black peppercorns
  • 2-3 leaves bay leaves Discard after cooking.
  • 1 tablespoon mustard seeds Optional for additional flavor.

Method
 

Preparation
  1. Chop your vegetables and rinse the corned beef brisket under cold water to remove excess salt.
  2. If your sauce is too thick during cooking, add a splash of water for adjustment.
Layer and Season
  1. Place the chopped onions at the bottom of the slow cooker.
  2. Layer the potatoes, carrots, and corned beef.
  3. Top with chopped cabbage and sprinkle the garlic, black peppercorns, and bay leaves over the mixture.
Add the Broth
  1. Pour the low-sodium beef broth into the slow cooker until all ingredients are submerged.
Cook
  1. Cover and cook on low for 8 hours or high for 4-5 hours.
Serve and Enjoy
  1. Once finished, discard the bay leaves and black peppercorns.
  2. Slice the corned beef against the grain and serve with vegetables.

Notes

For a lighter version, swap out corned beef for a leaner cut. This stew can last in the fridge for 3-4 days and in the freezer for up to 3 months.