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Beef: Beef Vegetable Stew

Source of Recipe


That's My Home Recipes






List of Ingredients



• 2 pounds stew meat, cut into 1 inch cubes
  
• 3 cups peeled, cubed potatoes
  
• 2 chopped carrots
  
• 1 1/2 cups chopped onions
  
• 2 cups tomato sauce
  
• 1 (10 3/4 ounce) can beef broth, undiluted
  
• 2 cloves garlic, minced
  
• 1 tablespoon dijon mustard
  
• 1 bay leaf
  
• 1 1/4 teaspoon each dried marjoram and thyme, optional
  
• 1 teaspoon sugar
  
• 1/2 teaspoon each salt and black pepper
  
• 1 tablespoon cornstarch
  
• 1/4 cup chopped fresh parsley
  






Instructions



1. Combine all ingredients except cornstarch and parsley in a 3 quart or larger slow cooker. Cover and cook on low setting 9 to 10 hours. Stir occasionally.
   
   
2. Combine cornstarch with an equal amount of water and stir until lump free. Add to stew and mix well. Cook for 1 more hour. Stir in parsley just before serving.
   
   
3. Note: Can use 2 packages of frozen stew vegetables in place of fresh vegetables, if desired.