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Beef Vegetable Stew - (Slow Cooker)

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  • 410 minutes
  • Serves 8

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