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Slow Cooker Corned Beef and Cabbage Soup

St. Patrick’s Day is around the corner and though for many it may all about the ales, whiskeys, and stouts, for some it is about hearty comfort foods. If you belong to the latter group then here’s a delicious Irish-inspired dish, courtesy of Gimme Some Oven, that will have you step-dancing your way back to the kitchen for more! The classic combination of corned beef, cabbage and potatoes come together for a savoury meal that doesn’t take much effort at all. Get all your ingredients together then dump them into the slow cooker and you’re all set!


– 4 cups chicken stock
– 1 (12-ounce) bottle of beer (I used a pale ale)
– 1.5 pounds corned beef, cut into large chunks
– 1.5 pounds Yukon gold potatoes, diced into bite-sized pieces
– 2 carrots, peeled and diced
– 2 stalks celery, diced
– 1 medium white onion, peeled and diced
– 1 small head green cabbage, quartered, cored and shredded
– 1 bay leaf
– generous pinch of salt and freshly-ground black pepper
– for serving: chopped fresh parsley


1. Add all ingredients to a large slow cooker bowl, and toss to combine.

2. Cover and cook on low for 7-8 hours or on high for 3-4 hours, or until the beef is tender and shreds easily.

3. Transfer the beef chunks from the stew to a separate plate, and use two forks to shred it into bite-sized pieces.

4. Return the beef to the stew, and stir to combine. Taste and season with additional salt and pepper if need be, then remove the bay leaf.

5. Serve warm, garnished with fresh parsley if desired.