Slow Cooker Corned Beef & Cabbage Stew

Alright, friends—this Slow Cooker Corned Beef & Cabbage Stew is like a warm hug on a chilly evening, and I seriously can’t wait to tell you all about it! Picture this: tender, melt-in-your-mouth corned beef soaking up savory broth, with cabbage and veggies that soften just right, creating a stew that feels like home in a bowl. The slow cooker does all the heavy lifting here, so you get maximum flavor with almost no fuss. Plus, if you’ve ever worried about corned beef turning out tough or flavorless, I’ve got some easy fixes and tips to make sure your stew is irresistibly tender and perfectly seasoned every single time.

Quick Facts

Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 8 hours (low) or 4 hours (high)
Total Time: 8–8.5 hours (low)

Ingredients

For the Main Dish:

3 lbs corned beef brisket (with spice packet)
4 cups beef broth
3 medium carrots, peeled and cut into chunks
4 medium red potatoes, quartered
1 small head of green cabbage, chopped into large pieces
1 large onion, sliced
3 cloves garlic, minced
1 tsp black peppercorns
2 bay leaves
1 tbsp apple cider vinegar

How I Make It

Step 1:

Start by rinsing your corned beef brisket under cold water to wash away excess saltiness. Then place it right inside the slow cooker. Pour in the beef broth along with the carrots, potatoes, onions, garlic, bay leaves, peppercorns, and apple cider vinegar. The vinegar adds a nice brightness that balances the richness of the beef.

Step 2:

Cover and cook on low for about 8 hours (or 4 hours on high if short on time). The slow cooker will work its magic, infusing the broth and softening the vegetables without turning them to mush.

Step 3:

About 1 hour before the cooking time ends, add the chopped cabbage on top. This timing keeps the cabbage tender but still with a slight bite for texture.

Step 4:

Once done, carefully remove the corned beef from the slow cooker and let it rest for a few minutes before slicing against the grain. This is key for juicy, tender slices.

Step 5:

Stir the stew gently to combine everything and adjust seasoning with salt and pepper if needed. The broth should be savory and comforting with just a little tang.

Step 6:

Serve the sliced corned beef over a generous ladle of stew, spooning the tender veggies and cabbage alongside. Don’t forget some crusty bread to sop up that delicious broth!

Variations & Tips

Use Guinness or a dark beer in place of some beef broth for a richer flavor.
Add diced parsnips or turnips for an extra earthy note.
For a spicier twist, toss in a pinch of red pepper flakes with the garlic.
If you like your cabbage softer, add it an hour earlier or chop it finer.
Leftover stew works beautifully as a filling for savory hand pies or shepherd’s pie.
Don’t skip resting the beef before slicing to keep it tender and juicy.

How I Like to Serve It

I love serving this stew on a lazy weekend afternoon when the weather calls for comfort food. It also makes a fantastic St. Patrick’s Day feast, paired with a cold pint or sparkling cider. If you’re hosting friends, this dish warms the kitchen with hearty smells and invites relaxed, happy conversation around the table.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on low heat or in the microwave to avoid overcooking the vegetables.

Closing: This slow cooker corned beef and cabbage stew always hits the spot—rich, tender, and effortless—making it a go-to recipe for cozy nights in.