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
How do you keep your potatoes from turning to mush? Every time I make stew in the crock pot, it turns out so delicious And flavorful, however, the potatoes and celery are just mush, completely cooked up. So all I have left is meat, carrots, and pearl onions. It's good, but not very hearty.
ReplyDeleteMaybe try changing the type of potatoes you're using? Red potatoes hold up best for me, but in stew I usually use Yukon golds. Celery will cook down unless you add it later in the process.
ReplyDeleteMaybe try changing the type of potatoes you're using? Red potatoes hold up best for me, but in stew I usually use Yukon golds. Celery will cook down unless you add it later in the process.
ReplyDelete