Description
A hearty and flavorful slow cooker stew made with corned beef, vegetables, and spices that brings comfort to any meal.
Ingredients
Scale
- 2 pounds corned beef, cut into bite-sized pieces
- 4 large potatoes, chopped into large chunks
- 2 celery stalks, chopped
- 1 white onion, chopped
- 16 oz bag baby carrots
- ½ head of cabbage, cut into small wedges
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons pickling spice
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon cornstarch (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the slow cooker: Place the corned beef, potatoes, celery, onion, carrots, and cabbage into the slow cooker.
- Mix the broth: In a medium bowl, whisk together the beef broth, Worcestershire sauce, pickling spice, garlic powder, paprika, salt, and pepper. Pour this mixture evenly over the meat and vegetables.
- Cook: Cover and cook on low for 8–10 hours or on high for 5–6 hours, until the meat is tender and the vegetables are fully cooked.
- Optional thickening: If you prefer a thicker broth, mix the cornstarch with a little cold water to make a slurry, then stir it into the slow cooker during the last 30 minutes of cooking.
- Finish and serve: Adjust seasoning with extra salt and pepper to taste. Garnish with freshly chopped parsley and serve warm.
Notes
- Feel free to add other vegetables like parsnips or turnips.
- This recipe can be made a day ahead and reheated; the flavors will enhance overnight.
- Leftover corned beef can be used for sandwiches or other dishes.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours on low (5-6 hours on high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg