Slow Cooker Corned Beef and Cabbage Stew

Last night was Sunday dinner and the theme was Irish. Only because next Sunday is St. Patty's day and

it was an excuse to eat soda bread. 

We had all the Irish favorites: Guinness, soda bread, colcannon, and more Guinness.

This was a good recipe. The crock pot was F-U-L-L. I cooked it for 8 hours and the corned beef wasn't as tender as I was hoping, but it was still good. I also didn't like the pickling spice. I knew I wasn't going to but was following the recipe anyhow. 

If I made this again, I wouldn't put in the veggies until half way. The cabbage was way to slimy. 

Slow Cooker Corned Beef and Cabbage Stew

Recipe from The Recipe Critic

Serves 6

• 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, Worcestershire 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.