1 lb. beef stew meat
2 – 4 medium potatoes, peeled and cubed ( I use 4-5)
1 can (14 1/2oz.) beef broth ( I used a 32oz. Can)
1 can (11 1/2oz.) V8 juice ( I used 2 cups)
2 celery ribs, chopped ( didn’t use)
2 medium carrots, chopped (I used 1 can of carrots)
1 medium sweet onion, chopped
3 bay leaves
1/2 tsp. Salt, dried thyme, and chili powder (I used only 1/4 tsp. Chili powder and added garlic and onion powder, just sprinkled over the top of the stew).
1/4 tsp. Pepper
2 Tbsp. Cornstarch
1 Tbsp. Cold water
1/2 cup frozen corn (I used 1 can)
1/2 cup frozen peas (didn’t use)
In a 3quart 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 the cornstarch and water until smooth; stir into stew. Add corn and peas. Cover and cook on high for 30 minutes or until thickened.
I also added 1 can of cream of mushroom soup and 2 packages of brown gravy. Turned out the best.