Gram's Irish Stew

"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. "
Gram's Irish Stew Gram's Irish Stew
Gram's Irish Stew Gram's Irish Stew
  • Serves
  • Prep
    20 m
  • Cook
    3 h 30 m
  • Ready In
    3 h 50 m
  • Difficulty
  • Nutritions

Method for Gram's Irish Stew

  • 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.


  • 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
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