2 pounds, lean Big Y® All Natural Angus Beef loin roast, cut into 2-inch by 2-inch cubes



3 pounds red potatoes, rinsed and roughly chopped into bite-size pieces



1½ pounds carrots, rinsed, peeled and roughly chopped into bite-size pieces



6 stalks celery, rinsed and roughly chopped into bite-size pieces



1 large onion, peeled and roughly chopped



1 10-ounce package of Big Y® mushrooms, rinsed and chopped into quarters



2 10¾-ounce cans Reduced Sodium Cream of Mushroom soup



1 32-ounce container of Kitchen Basics® beef broth



— Gravy Master®



4-6 heaping teaspoons Big Y® corn starch



1 cup cold water

Step 1. Set slow cooker on low for 8-10 hours.



Step 2. Place all ingredients, except for Gravy Master,® corn starch and cold water, into slow cooker.



Step 3. If at home, mix once per hour. If not, mix upon returning home.



Step 4. Anywhere from 7-8 hours into cooking, check potatoes, carrots and beef for doneness.



Step 5. Once root vegetables and beef are fully cooked, mix in Gravy Master® to reach desired darkness.



Step 6. Mix corn starch slowly into cold water.



Step 7. Transfer mixture to stew, slowly stirring for 1-1½ minute(s).



Step 8. Let set for 5 to 10 minutes before serving.