1 can (10 3/4 ounces) reduced-fat, reduced-sodium cream of mushroom soup
1/2 cup frozen green peas
3 T cornstarch
How to make it
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.