Ingredients
1 pound beef stew meat2 medium potatoes, peeled and cubed1 can (14-1/2 ounces) beef broth1 can (11-1/2 ounces) V8 juice2 celery ribs, chopped2 medium carrots, chopped1 medium sweet onion, chopped3 bay leaves1/2 teaspoon salt1/2 teaspoon dried thyme1/2 teaspoon chili powder1/4 teaspoon pepper2 tablespoons cornstarch1 tablespoon cold water1/2 cup frozen corn1/2 cup frozen peas
Preparation
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.
