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Prep Time: 20 Minutes Cook Time: 210 Minutes |
Ready In: 230 Minutes Servings: 10 |
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This is a stick-to-the-ribs stew I learned as a child from my Gram's. If you like a thicker stew, you can use more cornstarch. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
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