SLOW COOKER BEEF VEGETABLE STEW RECIPE

Come home to warm comfort food! This beef stew is based on my mom’s wonderful recipe, but I adjusted it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch.

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

1. 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.

2. 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. Yield: 8 servings (3 quarts).

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