Scrumptious Slow-cooker Beef Stew |
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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 6 |
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Great for a winter dinner! 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:
1. 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)
2. Cover pot, and cook on low for 8 to 10 hours, or until the meat is fork-tender.
3. Remove lid, and stir stew well. Rinse frozen peas with warm tap water to defrost slightly, and add to pot.
4. 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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