Stephanie’s Slow-Cooker Stew

Start this warming one-pot meal before you head out for the day. By the time you get home, the well-seasoned meat will be tender and mouthwatering.

Ingreadient

• 1 pound 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 salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon chili powder
• 1/4 teaspoon pepper
• 2 tablespoons cornstarch
• 1 tablespoon cold water
• 1/2 cup frozen corn
• 1/2 cup frozen peas

Step by step

1. In a 3-qt. slow cooker, combine first 12 ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves.
2. In a small bowl, combine cornstarch and water until smooth; stir into stew. Add corn and peas. Cover and cook on high for 30 minutes or until thickened.