Slow Cooker Beef Vegetable Stew

By S. Danford

Ingredients

• 1 1/5 lbs 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 condensed tomato soup
• 1 med onion, chopped
• 1 celery rib, chopped
• 2 T Worcestershire sauce
• 1 T browning sauce, optional
• 2 t beef bouillon granules
• 1 garlic clove, minced
• 1 t sugar
• 3/4 t salt
• 1/4 t pepper
• 1/4 cup cornstarch
• 3/4 cup cold water
• 2 cups frozen peas, thawed

Preparation

Step 1

Place the roast, potatoes, hot wateer, carrots, tomato soup, onion, celery, Worcestershire, browning, granules, garlic, sugar, salt and pepper in a 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.

Serves 8