This is a Taste of Home recipe. The original post can be found here.

Ingredients

• 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

Instructions

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.
2. Cover and cook on low until meat is tender, 6-8 hours.
3. Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Stir in peas.
4. Cover and cook on high until thickened, 30 minutes.