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Delicious slow cooker corned beef stew with cabbage and potatoes

Corned Beef Stew

This slow cooker corned beef stew with cabbage and potatoes is a cozy meal, perfect for busy days. It offers a delicious mix of flavors with minimal prep time.
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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: Comfort Food, Irish
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs corned beef brisket (with spice packet, if you’re lucky)
  • 4 medium potatoes, peeled and cubed (Yukon Gold preferred for creamy texture)
  • 4 medium carrots, sliced into chunks
  • 1 medium onion, chopped
  • 1/2 head of cabbage, cut into wedges
  • 3 cups beef broth (or enough to cover the meat and veggies)
  • 2 tablespoons mustard (yellow or Dijon—your choice!)
  • 1 tablespoon brown sugar (for a hint of sweetness)
  • 1 teaspoon black pepper (just a pinch to enhance the flavor)
  • 1 leaf bay leaf (for an aromatic touch)

Method
 

Preparation
  1. Start by giving your veggies a good wash. Peel and chop the potatoes and carrots, and slice the onion and cabbage.
Cooking
  1. Place the corned beef brisket at the bottom of your slow cooker and sprinkle with the included spice packet.
  2. Add the potatoes, carrots, and onion on top.
  3. In a separate bowl, combine the beef broth, mustard, brown sugar, and black pepper; pour this mixture over the veggies and meat.
  4. Toss in the bay leaf, set your slow cooker to low, and let it cook for about 8 hours.
  5. About 30 minutes before serving, gently place the cabbage wedges on top and cover to finish cooking.
  6. Once cooked, remove the corned beef, slice or shred it, and return it to the stew, then ladle into bowls and serve.

Notes

Feel free to add more beef broth if stew is looking dry. Leftovers taste even better the next day. You can substitute cabbage with kale or peas, or try different cuts of beef.