Beef Vegetable Stew Crockpot

Ingredients

• 1 1/2 lbs. boneless beef chuck roast, cut into 1-inch cubes
• 3 medium potatoes, peeled and cubed
•  3 cups of hot water
•  1 1/2 cups fresh baby carrots
•  1 can of tomato soup, undiluted
•  1 medium onion, chopped
•  1 celery rib, chopped
•  2 tablespoons of Worcestershire sauce
•  1 tablespoon of browning sauce, optional
• 2 teaspoons of beef bouillon granules
• 1 garlic clove, minced
• 1 teaspoon of sugar
• 3/4 teaspoon of salt
• 1/4 teaspoon of pepper
• 1/4 cup of cornstarch
•  3/4 cup of cold water
•  2 frozen cups of peas

Instructions

1. Place the roast, potatoes, hot water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper into a large crockpot. Cover and cook on low for 7 hours or until meat is tender.
2. Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Add peas; cover and cook on low for 30 minutes or until thickened.

Recipe Source