Slow Cooker Beef Vegetable Stew

• Meat

  • 1 1/2 lbs Beef chuck, boneless roast

• Produce

  • 1 1/2 cups Baby carrots, fresh
  • 1 Celery, rib
  • 1 Garlic clove
  • 1 Onion, medium
  • 2 cups Peas, frozen
  • 3 Potatoes, medium

• Canned Goods

  • 2 tsp Beef bouillon granules
  • 1 can Tomato soup, Condensed

• Condiments

  • 1 tbsp Browning sauce
  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 1/4 cup Cornstarch
  • 1/4 tsp Pepper
  • 3/4 tsp Salt
  • 1 tsp Sugar

• Liquids

  • 3 3/4 cups Water

Found on tasteofhome.com

Description

Ingredients

• 1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
• 3 medium potatoes, peeled and cubed
• 3 cups water
• 1-1/2 cups fresh baby carrots
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 medium onion, chopped
• 1 celery rib, chopped
• 2 tablespoons Worcestershire sauce
• 1 tablespoon browning sauce, optional
• 2 teaspoons beef bouillon granules
• 1 garlic clove, minced
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup cornstarch
• 3/4 cup cold water
• 2 cups frozen peas, thawed

Directions

• Directions Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low for 6-8 hours or until meat is tender. Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Stir in peas. Cover and cook on high for 30 minutes or until thickened. Yield: 8 servings (3 quarts). Originally published as Slow Cooker Beef Vegetable Stew in Simple & Delicious February/March 2013, p36 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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