Veggie and beef stew

23.0 oz Beef chuck
2.8 serving Baby Bella Mushrooms (3 oz)
498.0 grams Red Potato
3.0 stalk, medium (7-1/2" - 8" long) Celery, raw
3.0 cup, sliced Zucchini
1.0 large Summer Squash
1.0 cup, chopped Scallions, raw
2.5 serving 10 baby carrots raw
1.0 cup Green Beans (snap)
10.0 tsp French's Spicy Brown Mustard (1 tsp)
5.0 tbsp Heinz Tomato Katchup
8.0 tbsp Argo Cornstarch
6.0 1tsp Olive Oil
4.0 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup

Cut beef into bite sized pieces, coat in corn starch that has been seasoned with salt, pepper, and other spices. In an instapot or skillet add oil on medium high heat brown the meat, mid way through add the scallions. Chop all veggies into bite sized pieces. Once browned add meat it a Crock-Pot or use the slow cooker setting on the instapot, add veggies to pot and stir to mix together. In a bowl add veggie broth, salt, pepper and spices of your choice, add mustard and ketchup and Browning sauce and stir. Add the remaining cornstarch from coating the beef and mix well. Add liquid to slow cooker and stir together. Cook on low for 5-6 hours. To thicken add a cornstarch slurry near the end of the cooking process.

Serving Size: About 1.5 cups give or take

Number of Servings: 8.0

Recipe submitted by SparkPeople user PRV1980.