- 1 teaspoon vegetable oil
- 4 pounds cubed beef stew meat
- 2 teaspoons sage
- 10 potatoes, peeled and cubed
- 4 carrots, diced
- 1 (4 ounce) can sliced mushrooms, drained
- 1 small onion, chopped
- 1 teaspoon celery seed
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground black pepper
- 1 cube beef bouillon
- salt to taste
- water to cover
- 1 tablespoon cornstarch, or as needed
- 1/4 cup warm water
- Heat the oil in a skillet over medium-high heat. Add the beef to the oil and season with the sage; cook the beef until browned on all sides; drain.
- Place beef, potatoes, carrots, mushrooms, onion, celery seed, Worcestershire sauce, pepper, and beef bouillon in a slow cooker; season with salt. Pour enough water over the mixture to cover. Set slow cooker to HIGH and cover. Cook for 4 to 5 hours, stirring occasionally.
- Whisk together the cornstarch and warm water in a small bowl until smooth; stir through the stew. Allow the stew to cook until thickened, 15 to 20 minutes.
05/05/2018
recipepes.com
Gram's rish Stew, recipe
PT15M
PT1H
5
455 calories
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