Come home to warm comfort food! This is based on my mom’s wonderful recipe. Add a sprinkle of Parmesan for a finishing touch.
—MARCELLA WEST WASHBURN, IL
PREP: 20 MIN. • COOK: 6 1/2 HOURS • MAKES: 8 SERVINGS (3 QUARTS)
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 of desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover; cook on low for 6-8 hours or until meat is tender.
2. 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.
PER SERVING 1 1/2 cups (calculated without browning sauce): 287 cal., 9g fat (3g sat. fat), 55mg chol., 705mg sod., 31g carb. (9g sugars, 4g fiber), 20g pro. Diabetic Exchanges: 2 starch, 2 lean meat.