Slow Cooker Corned Beef and Cabbage Stew in white bowls with gold spoon, gray tea towel, and Guinness blond lager

Slow Cooker Corned Beef and Cabbage Stew

  • Author: Aberdeen
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 4-6 1x


Hearty, easy Irish inspired stew chock full of veggies! Secret ingredient: Guinness blonde lager. Throw all the ingredients in the slow cooker, press cook, and that’s it!



  • 23 lbs corned beef, uncooked with spice packet
  • 1 1/2 lbs yukon gold potatoes, largely diced
  • 2 large carrots, peeled and diced into 1 inch pieces
  • 1/2 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups shredded green cabbage
  • 1 12 ounce bottle Guinness Blonde Lager
  • 4 cups chicken broth
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • Coarse salt and ground black pepper to taste


  1. Remove fat cap from corned beef and slice into large chunks (I slice mine into about 4 large pieces).
  2. Turn on slow cooker. Add all ingredients, including the corned beef spice packet and stir to combine. The slow cooker will be pretty full but it will all cook down!
  3. Cook on high for 3 1/2 to 4 hours, or on low 7-8 hours.
  4. Remove thyme and bay leaves. Shred corned beef and add salt and pepper to taste. Serve with a piece of your favorite crusty bread and a pint of Guinness blond lager!


I use a 5 quart slow cooker. Make sure to check the size of yours and adjust any slow cooker recipe accordingly!