Beef Vegetable Stew

• 2 1/2 - 3 lbs lean stewing beef, cut into 2-inch cubes
• 4 large baking potatoes, scrubbed, peeled and cut into 1-inch dices
• 6 carrots, peeled and thinly sliced
• 4 celery ribs, diced
• 1/4 cup chopped celery leaves
• 1 large sweet onion, chopped into large pieces
• 10 ounces white mushrooms, halved (large ones quartered)
• 2 cups water
• 4 teaspoons instant beef bouillon
• 1/2 cup sherry wine
• 8 ounces tomato sauce
• 1 tablespoon Worcestershire sauce
• 3 tablespoons cornstarch
• 2 tablespoons brown sugar
• 3/4 teaspoon pepper
• 2 teaspoons thyme
• 1/2 teaspoon salt
• 1/4 - 1/2 teaspoon adobo seasoning
• 2 teaspoons parsley
• 3 garlic cloves, minced
• 1/2 cup light sour cream (or regular)

1. Place beef and vegetables (including celery leaves) in large crock pot or large soup pot.
2. In a mixing bowl, combine water, beef bouillon, wine, tomato sauce, Worcestershire sauce, and cornstarch; stir well. Add in brown sugar, spices and garlic; mix well.
3. Pour this mixture over beef and veggies.
4. Cook on low in crock pot for 6-8 hours OR cook in soup pot on top of stove, covered, on low-med heat for about 3-4 hours, stirring occasionally.
5. When done cooking, remove from heat, stir in the sour cream and serve.

lean stewing beef, baking potatoes, carrots, celery, celery, sweet onion, white mushrooms, water, instant beef bouillon, sherry wine, tomato sauce, worcestershire sauce, cornstarch, brown sugar, pepper, thyme, salt, parsley, garlic, light sour cream

Taken from www.food.com/recipe/beef-vegetable-stew-140008 (may not work)