Wednesday, September 26, 2012

Vegetable Beef Slow Cooker Stew

1 lb beef stew meat
2 medium peeled potatoes, cubed
1 14.5 oz can of beef broth
1 11.5 oz can of v8 juice
2 celery ribs, chopped
2 medium carrots, chopped
1 medium sweet onion, chopped
3 bay leaves
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp chili powder
1/4 tsp pepper
2 tbsp cornstarch
1 tbsp cold water
1/2 cup frozen corn
1/2 cup frozen peas

1. In a slow cooker, combine first 12 ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard the bay leaves (DO NOT EAT THEM).
2. In a small bowl, combine the cornstarch and water and stir til smooth. Sometimes it takes me a few times to get this right! If you don't get the cornstarch mix right, the stew won't thicken.
3.Stir into stew. Add corn and peas.
4. Cover and cook on high for 20 minutes or until thickened.

Taken from Taste of Home Magazine page 45 March 2011

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