Monday, February 7, 2011

Stephanie’s Slow Cooker Stew

Stephanie’s Slow Cooker Stew Recipe
This stew smelled so good all day while it cooked in the crock pot. A nice warm meal on a cold day. Thanks again taste of home

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 1/2 tablespoon cold water
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas

Directions

  • 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.
  • 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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