Slow Cooker Stew

Yield: 5 servings
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  • 1 can(s) (11 1/2 oz) v8 juice
  • 1 can(s) (14 1/2) oz beef broth
  • 3 bay leaves
  • 1 pound(s) beef stew meat
  • 2 celery ribs, chopped
  • 1/2 teaspoon(s) chili powder
  • 1 tablespoon(s) cold water
  • 2 tablespoon(s) cornstarch
  • 1/2 teaspoon(s) dried thyme
  • 1/2 cup(s) frozen corn
  • 1/2 cup(s) frozen peas
  • 2 medium carrots, chopped
  • 2 medium potatoes, peeled and cubed
  • 1 medium sweet onion, chopped
  • 1/4 teaspoon(s) pepper
  • 1/2 teaspoon(s) salt


  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 the cornstarch and water until smooth; stir into stew. Add corn and peas. Cover and cook on high for 30 minutes or until thickened.
February 2011

This recipe is a personal recipe added by Khufflady and has not been tested or endorsed by MyRecipes.

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