INGREDIENTS
1 1/2 lb
beef chuck roast
3 media
potatoes
3 cups
water
1 1/2 cups
baby carrots
10 oz
condensed tomato soup
1 medium
onion
1 rib
celery
2 tbsp
worcestershire sauce
1 tbsp
browning sauce
2 tsp
beef bouillon granules
1
garlic clove
1 tsp
sugar
3/4 tsp
salt
1/4 tsp
pepper
1/4 cup
cornstarch
3/4 cup
water
2 cups
peas