Scrumptious Slow-Cooker Beef Stew

By á-3711

Ingredients

• 1 cup cubed white potatoes
• 1 cup (about 20) baby carrots
• 1 cup diced celery
• 8 oz. sliced, fresh mushrooms
• 1 1/2 lb lean beef cubes for stew
• 1/2 envelope (1/4 cup) dry onion-soup recipe mix
• 2 bay leaves
• 1 T Worcestershire sauce
• 1/2 t dried thyme
• 1/4 t black pepper
• 1 (14 1/2 oz) can fat-free beef broth
• 1 (10 3/4 oz) can reduced-fat, reduced-sodium cream of mushroom soup
• 1 (14 1/2 oz) can diced tomatoes with juice
• 1/2 cup frozen green peas
• 3 T cornstarch

Details

Servings 6

Preparation

Step 1

Peel the potatoes, if desired, and cut into roughly 1/2 inch cubes. Place evenly in bottom of slow cooker pot. Scatter carrots over potatoes. Cut celery into roughly 1/2 inch pieces and add to pot. Add remaining ingredients, except for peas and cornstarch, in order given. (Do not stir.)

Cover pot and cook on low for 8 to 10 hours, or until meat is for tender.

Remove lid and sir stew well. rinse frozen peas with warm tap water to defrost slightly, and add to pot. Mix cornstarch with 3 T 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.