Beef Vegetable Stew ----------Slow Cooker

Prep : 20 minutes    Cook  5-1/2  hours      Serves  8 

1-1/2         pounds boneless beef chuck roast, cut into 1-inch cubes
3               medium potatoes, peeled and cubed
3               cups hot water
1-1/2         cups fresh baby carrots
1               can (10-3/4 ounces) condensed tomato soup, undiluted
1               medium onion, chopped
1               celery rib, chopped
2               tablespoons Worcestershire sauce
1               tablespoon browning sauce, optional
2               teaspoons beef bouillon granules
1               garlic clove, minced
1              teaspoon sugar
3/4           teaspoon salt
1/4           teaspoon pepper
1/4           cup cornstarch
3/4           cup cold water
2              cups frozen peas, thawed

Place the beef, potatoes, hot 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 for 5-1/2  hours or until meat is tender.

Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Stir in peas. Cover and cook on high for 30 minutes or until thickened. 
TIP : 
Leftovers  can be  frozen up to  6 weeks . The aroma will make  the  whole  house smell  good  . Enjoy 

Heart healthy