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Slow Cooker Corned Beef & Cabbage Stew

A cozy and hands-off dinner that fills the house with comforting aromas and offers a plateful of tender corned beef and vegetables.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours 45 minutes
Total Time 9 hours 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Irish
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lb corned beef brisket with pickling spice packet if included
  • 1 large yellow onion, quartered
  • 3 cloves garlic, smashed
  • 4 medium carrots, cut into 2-inch pieces
  • 4 medium Yukon Gold potatoes, halved or quartered
  • 1 small head green cabbage, cored and cut into wedges
Liquid and Seasoning
  • 4 cups low-sodium beef broth or water + bouillon
  • 1 cup dark beer (optional) Adds depth; can substitute with extra beef broth
  • 1 tsp black peppercorns
  • 1 tsp dried thyme or 1 sprig fresh thyme
  • 2 tbsp brown sugar or maple syrup Balances saltiness
  • 2 tbsp Dijon mustard (optional) For a savory lift
  • 1-2 tbsp cornstarch mixed with cold water (optional) For thickening
Garnish
  • to taste Fresh parsley, chopped For garnish

Method
 

Preparation
  1. Rinse the corned beef briefly and pat dry. Trim the fat cap to about 1/4-inch if preferred.
  2. Place onion quarters, garlic, carrots, and potatoes at the bottom of the slow cooker.
Cooking
  1. Put the brisket on top of the veggies, fat-side up. Add pickling spice (from the packet) or bay leaves, peppercorns, and thyme around the meat.
  2. Pour beef broth and beer (if using) into the slow cooker. Stir in brown sugar and Dijon mustard.
  3. Cover and cook on LOW for 8–9 hours or on HIGH for 4–5 hours, until the brisket is fork-tender.
  4. About 1–1.5 hours before cooking is complete, add cabbage wedges into the cooker.
  5. Remove the brisket and let it rest for 10 minutes. Slice or shred against the grain.
  6. If desired, thicken broth by whisking in cornstarch slurry into cooking liquid, simmering until thickened, then stir back into the cooker.
  7. Return meat and veggies to the pot, garnish with parsley, and serve family-style.

Notes

This stew freezes well. Store in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.