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1 pound stew beef
1 can sweet peas (drained)
5 cloves garlic, minced
1 can kitchen cut green beans (drained)
3-4 stalks celery, sliced
1 small onion
3 potatoes, diced bite size
3/4 bag sliced baby carrots
1 pkg Lipton onion soup
1 quart low sodium beef broth (optional)
1/2 cup flour or 1/4 cup cornstarch
2 beef bouillon cubes

Dice beef to your size preference, put stew beef into the Crock Pot. Dice potatoes to bite sizes and put over beef. Add drained peas and green beans. Then, slice carrots and celery to medium sizes; just not too small! Chop onion to your size preference, add.

NOW LET'S MAKE IT SAUCY: Measure 1 1/2 cups water or beef broth in a liquid measuring cup. Heat in microwave until hot. Add the 2 beef bouillon cubes and stir until they are dissolved, add.

In the same measuring cup, heat 2 cups water or broth, add Lipton onion soup until it has dissolved and also add. Put the Crock Pot on low for 5-8 hours.

To thicken the sauce, use a soup ladle to measure 1 cup of the stew broth (with no vegetables or solids in it) and put in a sauce pan. Heat to boiling and add the flour, a little at a time. (It helps to use a sieve to sprinkle it over the top while stirring). Alternatively, use a package of brown gravy, if desired. If you prefer to thicken the gravy with cornstarch, stir the cornstarch into cold water until fully dissolved before adding it back to the soup. Stir in gravy. Cover and keep on low for another hour or two.

-Bon Appetit!-

Cooks Note: We recommend when using a Crock-Pot to make stew, that you keep the setting low enough so that the stew will barely simmer and never boil.

Submitted by: Tracy Greene
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