Beef Vegetable Stew

I really loved that this was a Crock Pot recipe, so I didn't have to think about it all day, which was great because I had a busy day. I served this with Wheat Rolls (store-bought, I'm not a bread maker-typically) and butter and it was delicious! Perfect for the fall weather I'm pretending we're having.



Beef Vegetable Stew
from That's My Home

2 lbs stew meat, cut into 1-inch cubes
3 cups peeled, cubed potatoes*
3 chopped carrots*
1-1/2 cups chopped onions*
2 cups tomato sauce
1 (10-3/4 oz) can beef broth, undiluted
2 cloves garlic, minced
1 Tbsp Dijon mustard
1 bay leaf
1-1/4 each tsp dried marjoram and thyme (optional)
1 tsp sugar
1/2 tsp each salt and black pepper
1 Tbsp cornstarch
1/4 cup chopped, fresh parsley

Combine all ingredients except cornstarch and parsley in a 3-quart or larger slow cooker. Cover and cook on Low setting for 9 to 10 hours. Stir occasionally.

Combine cornstarch with an equal amount water and stir until lump free. Add to stew and mix well. Cook for 1 more hour. Stir in parsley just before serving.

Note: Can use two packages of frozen stew vegetables in place of fresh vegetable is desired.