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

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