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.
Recipe Courtesy Of
Taste of Home
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