Slow-Cooker Stew

Victoria Fincher

By
@CaptainMommy

Recipe by Stephanie Rabbitt-Schappacher (West Chester, Ohio), courtesy of Taste of Home magazine.


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Rating:

Serves:

5

Prep:

20 Min

Cook:

7 Hr 30 Min

Ingredients

1 lb
beef stew meat
2 medium
potatoes, cubed
1 can(s)
(14.5 oz.) beef broth
1 can(s)
(11.5 oz.) v8 juice
2
celery ribs, chopped
2 medium
carrots, chopped
1
onion, chopped
3
bay leaves
1/2 tsp
salt
1/2 tsp
dried thyme
1/2 tsp
chili powder
1/4 tsp
pepper
2 Tbsp
cornstarch
1 Tbsp
cold water
1/2 c
corn
1/2 c
peas

Directions Step-By-Step

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

About this Recipe

Course/Dish: Beef