Ingredients Jump to Instructions ↓

  1. 1 teaspoon vegetable oil

  2. 4 pounds cubed beef stew meat

  3. 2 teaspoons sage

  4. 10 potatoes, peeled and cubed

  5. 4 carrots, diced

  6. 1 (4 ounce) can sliced mushrooms, drained

  7. 1 small onion, chopped

  8. 1 teaspoon celery seed

  9. 1 teaspoon Worcestershire sauce

  10. 1 teaspoon ground black pepper

  11. 1 cube beef bouillon salt to taste water to cover

  12. 1 tablespoon cornstarch, or as needed

  13. 1/4 cup warm water

Instructions Jump to Ingredients ↑

  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. 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.


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