1 tsp olive oil
4 lbs cubed beef stew meat
10 potatoes, peeled and cubed
4 carrots, diced
4 oz sliced mushrooms
1 small onion, chopped
1 tsp celery seed
1tsp Worcestershire sauce
1tsp black pepper
1 beef bouillon cube
salt to taste
water to cover
1. Heat oil in a skillet over medium heat, add the beef season with the sage, cook until brown, 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 to cover, set on high cook for 4-5 hours stirring occasionally.
