Ingredients
Scale
- 2 pounds corned beef (cut into bite-sized pieces)
- 4 large potatoes (cut into large chunks)
- 2 stalks celery (chopped)
- 1 white onion (chopped)
- 1 bag baby carrots (16 oz)
- ½ head cabbage (cut into wedges)
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons pickling spice
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon cornstarch (optional)
- Chopped parsley (for garnish)
Instructions
- Throw all the ingredients (except cornstarch and parsley) into your slow cooker.
- In a bowl, whisk together beef broth, Worcestershire sauce, pickling spice, garlic powder, paprika, salt, and pepper. Pour over the ingredients in the slow cooker.
- Cook on LOW for 8-10 hours or HIGH for 5-6 hours, or until veggies are tender and meat is cooked through.
- If desired, thicken the sauce with cornstarch mixed with a little water. Add towards the end of cooking and simmer for a few minutes.
- Season with extra salt and pepper to taste. Garnish with chopped parsley and enjoy!
- Prep Time: 20
- Cook Time: 480
- Category: Dinner, Main Course
- Cuisine: American, Irish
Nutrition
- Serving Size: 6
- Calories: 434kcal
- Sugar: 4g
- Sodium: 2743mg
- Fat: 23g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 29g
- Cholesterol: 82mg