Slow Cooker Beef Vegetable Stew

By Addie

Come home to warm comfort food! This is based on my mom’s wonderful recipe, though I tweaked it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. —Marcella West, Washburn, Illinois

Ingredients

• 1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
• 3 medium potatoes, peeled and cubed
• 3 cups hot 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

Preparation

Step 1

Place the roast, potatoes, hot 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. Add peas; cover and cook on low for 30 minutes or until thickened. Yield: 8 servings (3 quarts).

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REVIEW

Excellent comfort food. Add bread and butter and enjoy.