SLOW COOKER = Very Best Beef Vegetable Stew

By pattiwarner

Ingredients

• 1 1/2 lbs. boneless beef cubes
• 3 medium potatoes, peeled and cubed
• 3 cups hot water
• 1 1/2 cups fresh baby carrots
• 1 can (10 3/4 oz.)condensed tomato soup, indiluted
• 1 medium onion, chopped
• 1 celery rib, chopped
• 2 Tbsp. Worcestershire sauce
• 2 tsp. beef bouillon granules
• 1 garlic clove, minced
• 1 tsp. sugar
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 cup cornstarch
• 3/4 cup cold water

Preparation

Step 1

Set roast, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, 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. Cover and cook on high for 30 minutes or util thickened.