Beef Vegetable Stew - cooking recipe

Ingredients

2 1/2 - 3 lbs lean stewing beef, cut into 2-inch cubes
4 large baking potatoes, scrubbed, peeled and cut into 1-inch dices
6 carrots, peeled and thinly sliced
4 celery ribs, diced
1/4 cup chopped celery leaves
1 large sweet onion, chopped into large pieces
10 ounces white mushrooms, halved (large ones quartered)
2 cups water
4 teaspoons instant beef bouillon
1/2 cup sherry wine
8 ounces tomato sauce
1 tablespoon Worcestershire sauce
3 tablespoons cornstarch
2 tablespoons brown sugar
3/4 teaspoon pepper
2 teaspoons thyme
1/2 teaspoon salt
1/4 - 1/2 teaspoon adobo seasoning
2 teaspoons parsley
3 garlic cloves, minced
1/2 cup light sour cream (or regular)

Preparation

Place beef and vegetables (including celery leaves) in large crock pot or large soup pot.
In a mixing bowl, combine water, beef bouillon, wine, tomato sauce, Worcestershire sauce, and cornstarch; stir well. Add in brown sugar, spices and garlic; mix well.
Pour this mixture over beef and veggies.
Cook on low in crock pot for 6-8 hours OR cook in soup pot on top of stove, covered, on low-med heat for about 3-4 hours, stirring occasionally.
When done cooking, remove from heat, stir in the sour cream and serve.