Ingredients
Scale
- 2 cups beef broth
- 2 pounds cubed stew beef
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon beef bouillon
- 1 tablespoon Worcestershire sauce
- 1 ½ pounds golden Yukon potatoes (cut into chunks)
- 2 cups sliced carrots
- 1 large yellow onion (sliced)
- 1 cup frozen sweet peas
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Pour the beef broth into the crockpot. Add cubed stew beef along with garlic powder, black pepper, salt, beef bouillon, and Worcestershire sauce; stir to combine.
- Layer the potatoes, carrots, and onions on top of the beef mixture.
- Cover and cook on high for 4-6 hours or low for 6-8 hours until the beef is fork-tender.
- Stir in frozen peas after cooking.
- For thickening, whisk cornstarch and water until smooth; pour into the crockpot while stirring.
- Cook on high for an additional 10 minutes until gravy thickens; serve hot.
- Prep Time: 10 minutes
- Cook Time: High (4-6 hours) or Low (6-8 hours)
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 830mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg