CROCK POT RANCH BEEF STEW

INGREDIENTS

• 4 cups beef broth
• 3 tbsp. tomato paste
• 2 (1 oz.) packages Hidden Valley® Original Ranch® salad  dressing & seasoning mix or any similar avilable products
• 1½ lbs. beef stew meat, cut into bite size chunks
• 5 baby red potatoes, cut into bite size chunks
• 1 tsp. granulated sugar
• ¼ tsp. ground black pepper
• 1 medium yellow onion, chopped
• 3 ribs of celery, sliced
• 1 garlic clove, minced
• 2 tbsp. corn starch
• 4 oz. white mushrooms, sliced
• 3 medium carrots, sliced
• ¼ cup 2% milk (or your preferred milk/milk alternative)
• 1 cup peas (thawed if from frozen)

INSTRUCTIONS

1. Firstly, Add 1 cup of the broth, the ranch seasoning,black pepper, tomato paste, and sugar,   to a large 6 quart slow cooker. Whisk until well mixed. Whisk in the remaining broth.
2. Add the beef, potatoes, carrots, celery, onion, mushrooms, and garlic. Stir well.
3. Cover and cook on low for eighty-nine hours.
4. Add the corn starch and milk to a small bowl. Whisk to dissolve. Add the corn starch mixture and peas to the slow cooker. Stir well. Cover and increase the heat to high. 
5. Finally, Cook for thirty additional mins to thicken the stew.