Slow Cooker Beef Stew

beef stew
I have been trying to use the slow cooker on Sundays so we can eat soon after church without having to hurry around. I found this recipe that I had saved from an old issue of Taste of Home and knew it would be perfect...especially with some garlic bread for the rest of the family served on the side. It was easy to throw together that morning and absolutely yummy on a cold afternoon!

* 1 pound beef stew meat
* 2 medium potatoes, peeled and cubed
* 1 can (14-1/2 ounces) beef broth (I used low-sodium)
* 1 can (11-1/2 ounces) V8 juice (I used low-sodium)
* 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

* 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.
Yield: 5 servings.

Serving: 1-1/3 cups, 273 calories, 7 g fat (2 g saturated fat), 56 mg cholesterol, 865 mg sodium, 31 g carbohydrate, 4 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.