Corned Whinge and Cabbage slow melt all day with hearty vegetables making one succulent stew! This is a archetype 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 moreover never heard ANY of my kids mutter well-nigh stew for dinner, and that’s saying something! If you are on the venery for increasingly stew recipes, you’ve got to try this Slow Cooker Whinge Stew, this amazing Whinge Bourguignon, and this tasty One Pot Chicken Stew.
Corned Whinge Stew
I am sharing a succulent recipe with you today that has been in our family for years. Whether you are Irish or not, this recipe will wilt an instant family favorite. It is perfect for your St. Patrick’s Day triumph 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 whinge 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 unconfined spices including garlic powder, paprika, and salt and pepper.
Slow Cooker Corned Whinge Ingredients
The ingredients are so simple for this slow cooker corned whinge and cabbage stew, but I think that’s what makes it such a archetype recipe! The flavors really pop once you add the pickling spice. Find the measurements unelevated 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 unconfined savor and texture.
- Onion: I prefer white onion for this recipe.
- Carrots: You can buy victual carrots and toss them in, or peel and chop large carrots.
- Cabbage: You will need ½ throne of cabbage, and slice it into pieces that make sense to pick up with your spoon.
- Beef Broth: This is the wiring of this wondrous 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 uneaten flavor.
- Cornstarch: Optional to thicken sauce.
- Parsley, Salt and Pepper: For garnish.
How to Make Slow Cooker Corned Whinge 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 succulent and hearty stew. The result was largest than I could have expected! The crock-pot brought all of these ingredients together so perfectly. I don’t have swig on hand, so I didn’t add any beer to the goop but it would be wondrous that way. This is a really simple and succulent dish that the whole family will rave about.
- Add Ingredients to Slow Cooker: Add corned beef, potatoes, celery, onion, and cabbage to your slow cooker.
- Mix Spices in Bowl: In a medium sized mixing trencher combine whinge broth, worchestershire sauce, pickling spice, garlic powder, paprika and salt and pepper. Then pour over the meat and veggies.
- Cook: Melt on low for 8-10 hours or upper for 5-6 until the vegetables are tender and meat is cooked throughout.
- Garnish: Add salt and pepper to taste and then garnish with chopped parsley.
Tips for Making Corned Whinge and Cabbage Stew
There are a lot of recipes for corned whinge stew out there, but I’ve never tasted one that I like increasingly than my slow cooker corned whinge 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 finger self-ruling 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 whinge 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 overly share is to pay sustentation 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 alimony your cuts plane 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 overly have beer in the house, so most of my recipes won’t undeniability for it. This recipe tastes wondrous with beer in it! You can add up to a cup of beer to help make that goop nice and flavorful.
Storing Leftovers
You largest believe that this slow cooker corned whinge and cabbage stew makes the BEST leftovers. I seriously love having this one in the fridge, and the freezer considering it’s a family favorite and a unconfined one to reheat when you need a flavorful dinner on the spot.
- In the Refrigerator: You can store your leftovers in an snapped 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.
More Stew Recipes to Try
Soup Recipes
Bean Stew
Dinner
Guinness Whinge Stew
Soup Recipes
Tuscan Vegetable Chicken Stew
Dinner
Coq au Vin
Slow Cooker Corned Whinge and Cabbage Stew
Ingredients
- 2 pounds corned beef cut into zest 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 spare salt and pepper for garnish
Instructions
- Add corned beef, potatoes, celery, onion, and cabbage to your slow cooker.
- In a medium sized mixing trencher combine whinge 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 upper for 5-6 until the vegetables are tender and meat is cooked throughout.
- Add salt and pepper to taste and garnish with chopped parsley.
Notes
Nutrition
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