Slow Cooker Corned Beef Stew with Cabbage & Potatoes
A hearty and comforting slow cooker stew featuring tender corned beef, vibrant vegetables, and aromatic spices, perfect for busy weekdays or relaxed weekends.
Ingredients
Main Ingredients
- 2 lbs corned beef brisket (with spice packet)
- 4 cups beef broth Use gluten-free if necessary
- 3 medium potatoes, peeled and diced
- 4 medium carrots, peeled and chopped
- 1 small head cabbage, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp black pepper
- 1/2 tsp ground thyme
- 1 leaf bay leaf
Optional Garnish
- 1 tbsp fresh parsley, chopped For garnish
Instructions
Preparation
- Start by washing, peeling, and chopping your vegetables.
Cooking
- Optionally, sear the corned beef brisket in a skillet until golden brown on all sides.
- Place the corned beef at the bottom of the slow cooker, and layer with onions, garlic, potatoes, and carrots.
- Pour in the beef broth, sprinkle the spice packet, and add the bay leaf.
- Cover and cook on low for about 8 hours or on high for 4 hours.
- About 30 minutes before serving, stir in the chopped cabbage to soften.
- Once done, remove the brisket, slice it against the grain, and serve it back in the stew, garnished with fresh parsley if desired.
Notes
Test the tenderness of the corned beef; if it's not fork-tender, give it more time. Optional: Add a splash of apple cider vinegar or a spoonful of mustard for added flavor. Leftovers can be stored in an airtight container and make great sandwiches.