Beef Vegetable Stew

Beef Vegetable Stew

Time: 8 hrs 10 mins

Ingredients

• 2 1/2-3 lbs lean stewing beef, cut into 2-inch cubes
• 4 large baking potatoes, scrubbed, peeled and cut into 1-inch dices
• 6 carrots, peeled and thinly sliced
• 4 celery ribs, diced
• 1/4 cup chopped celery leaves
• 1 large sweet onion, chopped into large pieces
• 10 ounces white mushrooms, halved (large ones quartered)
• 2 cups water
• 4 teaspoons instant beef bouillon
• 1/2 cup sherry wine
• 8 ounces tomato sauce
• 1 tablespoon Worcestershire sauce
• 3 tablespoons cornstarch
• 2 tablespoons brown sugar
• 3/4 teaspoon pepper
• 2 teaspoons thyme
• 1/2 teaspoon salt
• 1/4-1/2 teaspoon adobo seasoning
• 2 teaspoons parsley
• 3 garlic cloves, minced
• 1/2 cup light sour cream (or regular)

Directions

• 1 Place beef and vegetables (including celery leaves) in large crock pot or large soup pot.
• 2 In a mixing bowl, combine water, beef bouillon, wine, tomato sauce, Worcestershire sauce, and cornstarch; stir well. Add in brown sugar, spices and garlic; mix well.
• 3 Pour this mixture over beef and veggies.
• 4 Cook on low in crock pot for 6-8 hours OR cook in soup pot on top of stove, covered, on low-med heat for about 3-4 hours, stirring occasionally.
• 5 When done cooking, remove from heat, stir in the sour cream and serve.

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