Slow Cooker Beef Vegetable Stew

Ingredients

• 1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
• 3 medium potatoes, peeled and cubed
• 3 cups 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

#444444; font-family: "Open Sans", Arial, Helvetica, sans-serif; font-size: 18px; list-style-type: disc; padding: 5px;">3/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup cornstarch

3/4 cup cold water

2 cups frozen peas, thawed

Directions

• Place the beef, potatoes, 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 until meat is tender, 6-8 hours.
• Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Stir in peas. Cover and cook on high until thickened, 30 minutes.

Nutrition Facts

1-1/2 cups (calculated without browning sauce): 287 calories, 9g fat (3g saturated fat), 55mg cholesterol, 705mg sodium, 31g carbohydrate (9g sugars, 4g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

Originally published as Slow Cooker Stew in Simple 

sourcehttps://www.tasteofhome.com/recipes/slow-cooker-beef-vegetable-stew/?trkid=FBPAGE_TOH_20161121_Beef_Dinner_Romance_SlowCooker_DetailPage

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