Tasty Recipes: Gram's Irish Stew

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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. "

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
• 1/4 cup warm water

Instructions :

Prep : 20M	Cook : 10M	Ready in : 3H50M

• 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.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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