Stephanieâs Slow Cooker Stew |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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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.âStephanie Rabbitt-Schappacher, West Chester, Ohio Ingredients:
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 |
Directions:
1. In a 3-qt. slow cooker, combine the 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. Yield: 5 servings.
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