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Preparation:
Recipe for 6 quart CrockPot or Slow Cooker
- Wash and slice all the vegetables
- Slice Place onions, and baby carrots, celery in slowcooker
- Add bell pepper and beef.
In a small bowl, combine tomato sauce, vinegar, brown sugar and spices, Worcestershire sauce, salt, and pepper
Pour over meat and vegetables.
Put mushrooms on the top to cover Cover and cook on LOW 9 to 10 hrs

TO FINISH: in a small bowl, add cornstarch in cold water and stir well to dissolve without lumps. Stir cornstarch into cooked stew mixture. Cover, turn pot on HIGH and cook 15 to 20 minutes or until thickened, stirring occasionally.

Make Egg Noodles according to package directions. Serve Beef Stew over the Egg Noodles. Enjoy.

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Tell Me More:
This recipe is very easy to assemble either the night before or in the morning before leaving for a busy day. It is very hearty and has a great sweet and tangy sauce. It tastes even better the next day as any good stew will. It is proportioned for a 6 quart slow cooker or CrockPot, so if you have a smaller one you may need to adjust the ingredients slightly.

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