Crockpot Beef Stew

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*Ingredients*

-2.5 lbs. of boneless beef chuck roast

-3 to 4 cups of red potatoes

-16 oz. of baby carrots

-1 1/2 tsp. of minced garlic

-4 tbsp. of Worcestershire sauce

-2 tsp. of fine sea salt

-1 tsp. of ground black pepper

-2 tsp. of beef bouillon granules

-3 tbsp. of corn starch

-4 tbsp.of water

*Directions*

-Cut up your carrots and potatoes.

-Put roast into your crockpot and add your carrots and potatoes.

-Mix the minced garlic, Worcestershire sauce, sea salt, pepper, bouillon granules, 2 tbsp. of corn starch, and water in a bowl and pout it over the stuff in your crockpot.

-Cook on high for 3 hours. At the 2 hour mark take your roast out and cut it into bite size pieces. Before putting it back into the crockpot add 1/2 cup of water to the crockpot and mix everything up and then add the meat again and cook for the remaining hour.

-During the last 15-20 minutes mix the remaining 1 tbsp. of cornstarch and 2 tbsp. of water together and pour it into your crockpot and mix it up.

 

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