Ingredients
1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes3 medium potatoes, peeled and cubed3 cups water1-1/2 cups fresh baby carrots1 can (10-3/4 ounces) condensed tomato soup, undiluted1 medium onion, chopped1 celery rib, chopped2 tablespoons Worcestershire sauce1 tablespoon browning sauce, optional2 teaspoons beef bouillon granules1 garlic clove, minced1 teaspoon sugar3/4 teaspoon salt1/4 teaspoon pepper1/4 cup cornstarch3/4 cup cold water2 cups frozen peas, thawed
Preparation
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. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.
