"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. "
Method for Gram's Irish Stew
- 1Heat 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.
- 2Place 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.
- 3Whisk 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
December 08, 2016