Growing up I would not have eaten anything that had peas in it. I still will not eat peas alone. But mix them in with the other veggies in this beef stew and I love them.
The stew is a super easy meal that taste like you have spent lots of time in the kitchen. This was so easy in the crock pot that I actually ended up with 2 different meals from this recipe. After cooking about 10 hours in the crock pot I divided the meat up and made this stew and beef and noodles.
This week I had the privilege to be a guest blogger over at Practically Functional for Jessi. If you would like to see my slow cooker hot chocolate recipe click on over here to take a look around Jessi's awesome blog. Thanks Jessi for letting me hang out on your blog this week! Yes, those are peeps floating in my hot chocolate...YUMMY!
Slow Cooker Stew
2.5 to 3 pound roast
1 pound package baby carrots
12 ounce package SteamFresh frozen peas
8 potatoes, peeled and cubed
8 cups water
6 teaspoons beef soup base
3/4 cup diced onion
2 garlic cloves, diced
After cooking in slow cooker, To thicken broth
1/2 cup water
4 tablespoons corn starch
Kitchen Bouquet browning and seasoning sauce, to taste
Put all ingredients except the peas in slow cooker. Cook on low for 10 to 12 hours or high for 4 to 6 hours, in the last 30 minutes of cooking in the slow cooker add the frozen peas (I add these at this point so they do not get too mushy cooking all day).
When the meat and veggies are done, remove the meat from the slow cooker and if you wish to make 2 meals divide the meat in half. Take the veggies out of the slow cooker reserving the broth in a large sauce pan.
Place the sauce pan on the stove. As you are bringing the broth to a boil, mix together the water and corn starch. After the broth is boiling pour in the water/cornstarch mixture to thicken the broth to a gravy. Add the Kitchen Bouquet a little at a time to season the gravy to your liking. After gravy is made add in the veggies and shredded beef. Salt and Pepper to taste.....Enjoy!