Crockpot Beef Stew

By Jan_C

Ingredients

• 1 1/2 lbs. small white or red potatoes, peeled and halved
• 1 lb. carrots, peeled and cut crosswise into 3/4 in. slices
• 2 1/2 lbs. lean beef stew meet, trimmed
• 1 medium onion, chopped (about 1 cup)
• 1 6 oz. can tomato paste
• 2 C. water
• 2 T. brown sugar
• 1 T. Worcestershire sauce
• 2 T. cider vinegar
• 1/2 tsp. salt or celery salt
• 1/4 tsp. black pepper
• 1 T. cornstarch + 1 T. water

Preparation

Step 1

1. Place the potatoes and carrots into a 5-7 quart slow cooker. Top with the beef and onions.

2. In a small bowl, whisk togethr the tomato paste, water, brown sugar, Worcestershire sauce, vinegar, salt an pepper, and pour over the meat and vegetables. Cover and cook on low for 8-9 hours, or on high for 4-5 hours, or until meat is fork tender.

3. In a small bowl, whisk the cornstarch together with 1 T. of water. Using a slotted spoon, move the meat and vegetables to one side of the cooker. Cover and cook on high for 10 minutes or until sauce is slightly thickened.