Slow Cooker Beef Stew
Why I Love This Recipe
If you live somewhere where the nights get cold, make a pot of this stew and curl up with a loved one.
Ingredients You'll Need
1 pound of beef stew meat
2 medium potatoes, peeled and cubed 1 can (14-1/2 ounces) beef broth
1 can (11-1/2 ounces) V8 juice
2 celery ribs, chopped
2 medium carrots, chopped
1 medium sweet onion, chopped
3 bay leaves
1/2 teaspoon of salt
1/2 teaspoon of dried thyme
1/2 teaspoon of chili powder
1/4 teaspoon of pepper
2 tablespoons of cornstarch
1 tablespoon of cold water
1/2 cup of frozen corn
1/2 cup of frozen peas
Directions
In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves.
In a small bowl, combine cornstarch and water until smooth; stir into stew. Add the corn and the peas.
Cover the cooker and cook on high for 30 minutes or until sauce has thickened.
Serve with bread (I prefer cornbread)
