“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. ” - by kel67
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- 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.
Nutrition
Amount Per Serving (10 total)
- Calories
- 746 cal
- 37%
- Fat
- 40.1 g
- 62%
- Carbs
- 43.1 g
- 14%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"I was very disappointed with this recipe. The cooking time is way off. Had to move it to a pot on the stove to finish cooking it to have it for a supper that was later than I planned. I will not make ..." See moreit again."
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