This is The Best #Recipes >> Slow Cooker Beef Vegetable Stew
This is The Best #Recipes >> Slow Cooker Beef Vegetable Stew
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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
Instructions
- 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.
Tips
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.
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