Slow Cooker Beef Vegetable Stew |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Come home to warm comfort food! This is based on my momâs wonderful recipe, though I tweaked it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. âMarcella West, Washburn, Illinois Ingredients:
1-1/2 pounds boneless 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 (10-3/4 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 |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup cornstarch |
3/4 cup cold water |
2 cups frozen peas, thawed |
Directions:
1. Place the roast, potatoes, hot water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. 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. Yield: 8 servings (3 quarts).
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