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 vinegar-based sauce
- 1 ½ pounds golden Yukon potatoes
- 2 cups sliced carrots
- 1 large yellow onion
- 1 cup frozen sweet peas
- 3 tablespoons cornstarch
Instructions
- Pour the beef broth into the crockpot and add the cubed stew beef.
- Season with garlic powder, black pepper, salt, beef bouillon, and vinegar-based sauce.
- Layer potatoes on top of the beef, followed by carrots and onion.
- Cover and cook on high for 4-6 hours or low for 6-8 hours until the beef is fork-tender.
- Stir in frozen sweet peas once cooked.
- Mix cornstarch with water in a bowl until smooth; pour into the crockpot while stirring.
- Cook on high for an additional 10 minutes until gravy thickens.
- Prep Time: 10 minutes
- Cook Time: 4–8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg