Description
A hearty slow cooker stew made with tender corned beef, cabbage, potatoes, and carrots simmered in a rich savory broth.
Ingredients
- 2 pounds corned beef brisket
- 1 small head cabbage, chopped
- 3 medium potatoes, diced
- 2 carrots, sliced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon mustard (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Place diced potatoes, sliced carrots, chopped onion, and minced garlic into the bottom of the slow cooker.
- Place the corned beef brisket on top of the vegetables.
- Pour beef broth over the ingredients.
- Add black pepper, dried thyme, bay leaf, and mustard if using.
- Cover and cook on low for about 8 hours or on high for 4–5 hours until the corned beef is tender.
- About 30 minutes before the end of cooking, add the chopped cabbage.
- Once cooked, remove the corned beef, slice or shred it, and return it to the stew.
- Sprinkle chopped fresh parsley over the stew before serving.
Notes
- Diced celery or parsnips can be added for extra flavor and texture.
- A splash of Worcestershire sauce deepens the broth flavor.
- Turnips can replace some of the potatoes for variation.
- Rinse corned beef briefly before cooking to reduce excess salt.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled stew for up to 2 months and thaw before reheating.
- Add a splash of broth when reheating if the stew thickens.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg
