Slow Cooker Beef Vegetable Stew - Carolina Country

Slow Cooker Beef Vegetable Stew

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  • Category: Beef
  • Servings: 8
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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

  1. 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.

  2. 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.

Recipe courtesy of

Taste of Home

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