Slow Cooker Beef Vegetable Stew
Ingredients
- 1½ pounds beef chuck roast, cut into 1-inch cubes
- 3 medium potatoes, peeled and cubed
- 3 cups hot water
- 1½ cups fresh baby carrots
- 1 can (10¾ 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
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup cornstarch
- ¾ cup cold water
- 2 cups frozen peas, thawed
Directions
Place the roast, potatoes, hot water, carrots, tomato soup, onion, celery, Worcestershire sauce, browning sauce (if desired), bouillon granules, garlic, sugar, salt and pepper in a 5–6-quart 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.
