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Corned Beef and Cabbage slow cook all day with hearty vegetables making one delicious stew! This is a classic recipe with nostalgic flavors, and it’s so easy to whip up.

I just love a good stew, they are so filling and the perfect thing to throw in the slow cooker. I’ve also never heard ANY of my kids complain about stew for dinner, and that’s saying something! If you are on the hunt for more stew recipes, you’ve got to try this Slow Cooker Beef Stew, this amazing Beef Bourguignon, and this tasty One Pot Chicken Stew.

Corned beef and cabbage stew in a slow cooker.

Corned Beef Stew

I am sharing a delicious recipe with you today that has been in our family for years. Whether you are Irish or not, this recipe will become an instant family favorite. It is perfect for your St. Patrick’s Day celebration and is hearty and full of flavor. Serve it with some homemade cornbread, this super simple garlic bread, or a refreshing tomato basil salad.

The secret to making slow cooker 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.

Slow Cooker Corned Beef Ingredients

The ingredients are so simple for this slow cooker corned beef and cabbage stew, but I think that’s what makes it such a classic recipe! The flavors really pop once you add the pickling spice. Find the measurements below in the recipe card.

  • Corned Beef: You need 2 pounds of corned beef, then cut them into cubes.
  • Potatoes: I like to use russet. Cut into stew sized cubes.
  • Celery: They add great flavor and texture.
  • Onion: I prefer white onion for this recipe.
  • Carrots: You can buy baby carrots and toss them in, or peel and chop large carrots.
  • Cabbage: You will need 1/2 head of cabbage, and slice it into pieces that make sense to pick up with your spoon.
  • Beef Broth: This is the base of this amazing sauce.
  • Worcestershire Sauce: Adds spice.
  • McCormick® Pickling Spice: This is the key ingredient!
  • McCormick® Garlic Powder: Adds savory flavors. You could add fresh garlic if you wanted to.
  • McCormick® Paprika: I like a little spice.
  • Salt and Pepper: Adds extra flavor.
  • Cornstarch: Optional to thicken sauce.
  • Parsley, Salt and Pepper: For garnish.
Process photos showing how to prepare the meat, veggies, broth, and add it to pot.

How to Make Slow Cooker Corned Beef and Cabbage Stew

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 better than I could have expected! The crock-pot brought all of these ingredients together so perfectly. I don’t have alcohol on hand, so I didn’t add any beer to the broth but it would be amazing that way. This is a really simple and delicious dish that the whole family will rave about.

  1. Add Ingredients to Slow Cooker: Add corned beef, potatoes, celery, onion, carrots, and cabbage to your slow cooker.
  2. Mix Spices in Bowl: In a medium-sized mixing bowl combine beef broth, Worcestershire sauce, pickling spice, garlic powder, paprika, and salt and pepper. Then pour over the meat and veggies.
  3. Cook: Cook on low for 8-10 hours or high for 5-6 until the vegetables are tender and the meat is cooked throughout.
  4. Garnish: Add salt and pepper to taste and then garnish with chopped parsley.
A bowl of slow cooker corned beef and cabbage stew.

Tips for Making Corned Beef and Cabbage Stew

There are a lot of recipes for corned beef stew out there, but I’ve never tasted one that I like more than my slow cooker corned beef and cabbage recipe. It’s so simple and delicious. Here are a few additions or substitutions you could make if you have missing ingredients or want to switch things up, and tips for making the recipe.

  • Other Spices: When I think of a stew, I think of bay leaves. Absolutely feel free to throw some in when you get ready to turn the pot on. A sprinkle of dill could be amazing. McCormick has a spice packet for beef stew that you could throw in there too. Really just play with the flavors until they are perfect for you.
  • Cubed Ingredients: One of the biggest tips I could ever share is to pay attention to the size of your cuts. If you have huge chunks of meat, and tiny slices of celery, you are going to end up with tough meat and mushy veggies. Make sure to try to keep your cuts even in one inch cubes so that everything will finish cooking at the same time.
  • Add Beer: This is pretty traditional in the recipe. I don’t ever have beer in the house, so most of my recipes won’t call for it. This recipe tastes amazing with beer in it! You can add up to a cup of beer to help make that broth nice and flavorful.
A spoon taking a scoop out of the stew.

Storing Leftovers

You better believe that this slow cooker corned beef and cabbage stew makes the BEST leftovers. I seriously love having this one in the fridge, and the freezer because it’s a family favorite and a great one to reheat when you need a flavorful dinner on the spot.

  • In the Refrigerator: You can store your leftovers in an airtight container in the refrigerator for up to 6 days.
  • In the Freezer: Put your stew in a plastic bag in the freezer and store for up to 3 months.

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Slow Cooker Corned Beef and Cabbage Stew

5 from 4 votes
By: Alyssa Rivers
Corned Beef and Cabbage slow cook all day with hearty vegetables making one delicious stew! This is a classic recipe with nostalgic flavors, and it's so easy to whip up.
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
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, carrots, 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.


Originally Posted March 9, 2015
Updated March 5, 2023


Calories: 434kcalCarbohydrates: 28gProtein: 29gFat: 23gSaturated Fat: 7gCholesterol: 82mgSodium: 2743mgPotassium: 1340mgFiber: 7gSugar: 4gVitamin A: 250IUVitamin C: 88mgCalcium: 116mgIron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American, Irish
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!


About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


    1. The cornstarch is optional, you will add it with the seasoning ingredients and salt and pepper.

  1. 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!

    1. Yes, of course! You are welcome to make this stew your own how you like it! Let me know how it turns out! XOXO

  2. 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.

  3. 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! ?

  4. 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. 🙂

  5. 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

  6. 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!

  7. 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. ?

  8. 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!

  9. Holy incredible! This stew looks amazing. I love cabbage stews but have never used corned beef in them. I bet there is so much flavor from the beef. I need to try this soon!