Slow Cooker Corned Beef and Cabbage Stew

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Corned Beef and Cabbage slow cook all day with hearty vegetables making one delicious stew! The McCormick spices also add such amazing and unique flavors!

Corned beef cabbage stew in a white bowl.


I am so excited to be an ambassador this year for McCormick. When they asked me if I would like to be one, it was a no brainer! My cabinet is filled with McCormick spices and I love working with brands that I stand behind. Their spices are unique and high in quality. They are an important part to adding tons of flavor to recipes.

I am sharing a delicious recipe with you today that has been in our family for years. I am sharing it just in time for St Patrick’s Day. Whether you are Irish or not, this recipe will become an instant family favorite. It is perfect for your celebration and is hearty and full of flavor.


The secret to making corned beef and cabbage so flavorful is the pickling spice. Pickling spice has mustard seeds, allspice berries, whole coriander seeds, and red pepper flakes which add a flavorful and unique taste to this stew. I accompanied it with some other great spices including garlic powder, paprika, and salt and pepper.

Corned beef cabbage stew close up on ingredients.

This recipe has been in our family for years. But I decided to add my own spin to it. I wanted to make it in the slow cooker, and I wanted to turn it into a delicious and hearty stew.

The result was amazing!

Corned beef cabbage stew in a white bowl.

I was able to throw all of the vegetables and corned beef meet into the slow cooker in the morning. There is just something about meat and vegetables slow cooking all day. The spices cook together all day and intensify the flavor. You can smell it cooking throughout the house and it cooks the veggies to tender perfection. But the beef literally just melts in your mouth! It is incredible!

Corned beef cabbage stew in a white bowl.


You guys will enjoy this stew just as much as our family does. It is hearty and the veggies and meat are slow cooked to perfection. It will be the perfect dinner for your St Patrick’s Day festivities! 🙂

 This post was sponsored by McCormick®. All opinions expressed are my own!

Slow Cooker Corned Beef and Cabbage Stew

5 from 1 vote
Corned Beef and Cabbage slow cook all day with hearty vegetables making one delicious stew!  The McCormick spices also add such amazing and unique flavors! 
Prep Time 20 minutes
Total Time 8 hours 20 minutes
Author Alyssa Rivers
Servings: 6 Servings


  • 2 pounds corned beef cut into bite sized pieces
  • 4 large potatoes cut into large pieces
  • 2 stalks celery chopped
  • 1 white onion chopped
  • 1 bag baby carrots 16 oz
  • 1/2 head cabbage cut into small wedges
  • 3 cups beef broth
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons McCormick® Pickling Spice
  • 1 Teaspoon McCormick® Garlic Powder
  • 1/2 Teaspoon McCormick® Paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 Tablespoon cornstarch optional
  • Chopped Parsley and additional salt and pepper for garnish


  • Add corned beef, potatoes, celery, onion, and cabbage to your slow cooker.
  • In a medium sized mixing bowl combine beef broth, worchestershire sauce, pickling spice, garlic powder, paprika and salt and pepper. Pour over the meat and veggies.
  • Cook on low for 8-10 hours or high for 5-6 until the vegetables are tender and meat is cooked throughout.
  • Add salt and pepper to taste and garnish with chopped parsley.


Serves: 6

Calories434kcal (22%)Carbohydrates28g (9%)Protein29g (58%)Fat23g (35%)Saturated Fat7g (35%)Cholesterol82mg (27%)Sodium2743mg (114%)Potassium1340mg (38%)Fiber7g (28%)Sugar4g (4%)Vitamin A250IU (5%)Vitamin C88mg (107%)Calcium116mg (12%)Iron8mg (44%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine American
Keyword corned beef and cabbage stew, slow cooker recipes, stew recipes
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 5 stars
    I would recommend not adding the cabbage until the last two hours. Cabbage that cooks all day will be white and soggy. you want it green and with a little bit of crunch left. Other than that, this recipe is great. The spices make it great.

  2. Can you shred the corn beef after cooking rather than cut it into pieces? I will be feeding a crowd & it seems like it will go further if shredded

  3. Thanks for this recipe. I am 65 and my aunt who died 4yrs.ago never gave me her recipe. This sounds like it. The only she also included rutabegas diced like the potatoes. Looking forward to making this today!

  4. Just wondering if you could sub a cup of Guinness for a cup of broth. Do you think that would add or subtract from this delicious sounding recipe? I can’t wait to try this!

  5. Have not found many slow cooker recipes that i have liked.
    Just tried your Beef Bourgenoin (sp?) and loved it.
    Going for this one next!

    I wonder if there is any way to allow the Print Recipe page, or font to be enlarged?
    That would be helpful to older eyes.

  6. ok , just bought a piece of corned beef and it came with a small packet of pickling spices which looked to be about 1 teaspoon. your recipe called for 2 tablespoons which would be 6 teaspoons. when I try it , i’ll let everyone know the results. right now I making French onion soup with beef(my little addition) by sweating 5 sliced onions in butter.

    1. Is your “3 stars” that you’ve given before or after you’ve tried the recipe? Please let us know by your stars how the recipe was enjoyed. Thanks! ?

  7. I love corned beef and cabbage and will surely make this. My question is what do I do with the packed of seasonings that comes with the corned beef. thank you

    1. The seasonings that this recipe includes are similar to the packet that is included with the beef. You can just use the packet and season more if needed. 🙂

  8. This may sound stupid but what stage is the corned beef in when you put it in the slow cooker? Right out of the cro-bag or already cooked . Sounds just wonderful & can’t wait to try it . I am thinking if it is already cooked the 8 – 10 hours would cook it into pieces. Thanks in advance of your answer. Gwen

  9. So happy to see someone else that makes their Corned Beef and Cabbage in “stew” form. I’ve been making like this for over 40 years. And I’m a redheaded Irish Girl! : ) The only thing I do differently is omit the celery and add Green Bell Pepper cut into 1 1/2 pieces. This is good year round – not just for St. Patty’s day!!!!!

    1. Another red headed Irish gal here just put the lid on my Crock pot and mouth already watering at the thought of dinner tonight! I have made several variations over the last 20 or so years and I have never been disappointed! If I am feeding a large crowd I use a roaster and cook low and slow adding veggies in half way. Also have added corn, cut green beans, cut asparagus, leeks, etc This is a great recipe for sure and the possibilities really are endless!

  10. I made this, everything was tender and would have been delicious but we found that 2 TBSP of the pickling spice was absolutely overwhelming:(

    1. I had already decided to cut that to under one tablespoon. That seemed like too much for my own taste. Thanks for confirming my hunch. ?

  11. This looks like the perfect meal for March 17th. Can you give the details on when and how to use the corn starch please? Thanks!

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