Slow Cooker Beef Vegetable Stew

• 1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
• 3 medium potatoes, peeled and cubed
• 3 cups 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

1. Place the beef, potatoes, 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 until meat is tender, 6-8 hours.
2. Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.

boneless beef chuck roast, potatoes, water, fresh baby carrots, tomato soup, onion, celery, worcestershire sauce, browning sauce, beef bouillon granules, garlic, sugar, salt, pepper, cornstarch, cold water, frozen peas

Taken from www.tasteofhome.com/recipes/slow-cooker-beef-vegetable-stew/ (may not work)