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Stephanie’s Slow-Cooker Stew

Start this warming one-pot meal before you head out for the day. By the time you get home, the well-seasoned meat will be tender and mouthwatering. —Stephanie Rabbitt-Schappacher, Cincinnati, Ohio
  • Total Time
    Prep: 20 min. Cook: 7-1/2 hours
  • Makes
    5 servings (about 1-1/2 quarts)

Ingredients

  • 1 pound beef stew meat
  • 2 medium potatoes, peeled and cubed
  • 1 can (14-1/2 ounces) beef broth
  • 1 can (11-1/2 ounces) V8 juice
  • 2 celery ribs, chopped
  • 2 medium carrots, chopped
  • 1 medium sweet onion, chopped
  • 3 bay leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 2 tablespoons cornstarch
  • 1 tablespoon cold water
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas

Directions

  • 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.
  • In a small bowl, combine cornstarch and water until smooth; stir into stew. Add corn and peas. Cover and cook on high for 30 minutes or until thickened.
Nutrition Facts
1-1/3 cups: 273 calories, 7g fat (2g saturated fat), 56mg cholesterol, 865mg sodium, 31g carbohydrate (9g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.

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