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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 ¼ cup warm water

Nutrition Info

745.6 calories carbohydrate: 43.1 g cholesterol: 159.7 mg fat: 40.1 g fiber: 4.9 g protein: 51.2 g saturatedFat: 15.7 g servingSize: - sodium: 281.1 mg sugar: 3.4 g transFat: : - unsaturatedFat: : -

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.

10 servings

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.