Recipe

Scrumptious Slow-cooker Beef Stew Recipe

	Jones2888 / All my dishes 8 months, 4 weeks ago Great for a winter dinner! Prep:20m Cook:600m Servings:6	Jones2888
	beef potato carrots thyme tomato peas onionsoupmix

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Fans

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Ingredients

1 cup peeled cubed white potatoes

1 cup baby carrots (about 20)

1 cup diced celery

8 ounces sliced fresh mushrooms

1 1/2 pounds lean beef cubes for stew

1/2 envelope dry onion-soup mix

2 bay leaves

1 T Worcestershire sauce

1/2 t. dried thyme

1/4 t. ground black pepper

1 can (14 1/2 ounces) fat-free beef broth

1 can (14 1/2 ounces) diced tomatoes with juices

1 can (10 3/4 ounces) reduced-fat, reduced-sodium cream of mushroom soup

1/2 cup frozen green peas

3 T cornstarch

Directions

Place potatoes in bottom of slow-cooker. Scatter carrots over potatoes. Add celery to pot. Add remaining ingredients, except for peas and cornstarch, in order given. (Do not stir)

Cover pot, and cook on low for 8 to 10 hours, or until the meat is fork-tender.

Remove lid, and stir stew well. Rinse frozen peas with warm tap water to defrost slightly, and add to pot.

Mix cornstarch with 3 tablespoons of water in a small jar that has a lid. Cover and shake to combine well. Add half of cornstarch mixture to stew gradually, stirring gently but well. Add remaining cornstarch as needed to reach desired consistency.

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