Julie’s Corned Beef and Cabbage Stew

With temps in the 50s coming this week, and St. Patrick’s Day on Sunday, spring is in the air! Yay! This recipe is perfect for your St.Patrick’s Day celebrations this weekend… Crock Pot Corned Beef & Cabbage Stew! This is a delicious way to prepare the traditional St. Patty’s Day meal, or it’s a great way to use up the leftovers from a meal of corned beef & cabbage. I have made this on St. Patrick’s Day for several years, and it’s fantastic, even if you aren’t usually a fan of corned beef & cabbage. Leftovers taste even better the next day. Bake some crusty soda bread to go with it, and you have a perfect Irish meal! If your corned beef brisket doesn’t come with a seasoning packet, you will have to season this up yourself. Head to the grocery store and grab that brisket on sale this week!

Here’s the recipe…

Crock Pot Corned Beef & Cabbage Stew

  • 2 leeks, chopped (whites and light green only)
  • 2 cloves garlic
  • 3 medium carrots, chopped (I just used matchstick carrots to save some prep time)
  • 1 yellow pepper, chopped
  • 1 lb lean corned beef brisket (yields 9 oz cooked)
  • 6 cups of water
  • 2 bay leaves
  • 1/4 cup chopped parsley, plus more for garnish
  • 1 small head cabbage, cored and chopped
  • 1 large potato, peeled and cubed

Place the corned beef brisket in your crock pot. Add leeks, garlic, carrots, yellow pepper, water, bay leaves, and parsley. Cook on low for 6-8 hours, or until the brisket shreds easily. Remove the brisket from the crock pot onto a plate, and shred it up with 2 forks. Return meat to the crock pot, and then add the chopped cabbage and potato. Cook on low for another hour, and serve!

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