Gram s Irish Stew

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

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.