2 lbs stew meat, cut into 1/2 inch cubes
4 large potatoes, peeled and sliced into 1 inch cubes
2 cups (or more or less to your taste) peeled baby carrots, halved
1/2 onion, cut into chunks
1 lb whole mushrooms, stemmed and cut into halves
4 cups beef broth (I make it with good ol’ bouillon cubes)
2 cloves garlic, crushed
seasoned salt/pepper
tenderizer
bay leaf
Worcestershire

1/4 cup corn starch, mixed with 1/4 cup of water
2 cups frozen baby sweet peas (more or less to taste)

Mix stew meat in a large bowl with crushed garlic, tenderizer, salt/pepper, and Worcestershire to taste. Use your hands! It’s fun, and it makes you “one” with your culinary concoction. Just remember to wash your hands first. And afterward. Allow meat to marinate while preparing veggies. Place all veggies (except peas), meat, bay leaf, and one cup of beef broth into crockpot, mix thoroughly. Pour remaining beef broth over all. Turn crockpot to Low and cook for at least 8 hours, 10 hours is best if you like the meat to break up and mix in. During last 15 minutes of cooking time, turn crockpot to High. Add baby sweet peas and corn starch mixture (to thicken broth), and stir in. Makes a huge amount (servings sizes have not been estimated as sometimes Calvin will stand there and eat it right out of the pot).