Monday, February 17, 2014

Beef Vegetable Stew Crockpot Recipe

Beef Vegetable Stew Crockpot Recipe



Ingredients needed:

* 1 1/2 lbs. boneless beef chuck roast, cut into 1-inch cubes
* 3 medium potatoes, peeled and cubed
* 3 cups of hot water
* 1 1/2 cups fresh baby carrots
* 1 can of tomato soup, undiluted
* 1 medium onion, chopped
* 1 celery rib, chopped
* 2 tablespoons of Worcestershire sauce
* 1 tablespoon of browning sauce, optional
* 2 teaspoons of beef bouillon granules
* 1 garlic clove, minced
* 1 teaspoon of sugar
* 3/4 teaspoon of salt
* 1/4 teaspoon of pepper
* 1/4 cup of cornstarch
* 3/4 cup of cold water
* 2 frozen cups of peas

Preparation steps:

* Place the roast, potatoes, hot water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper into large crockpot. Cover and cook on low for 7 hours or until meat is tender.
* Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Add peas; cover and cook on low for 30 minutes or until thickened.

Enjoy

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