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Beef Stew

1 lb. beef stew meat, cut in 1-inch cubes
1-1/2 c. carrots, sliced
2 ribs celery with tops, chopped
5 medium potatoes, peeled and diced
3 tomatoes, diced
1 (8 oz. ) can tomato sauce
1 (10-3/4 oz. ) can cream of mushroom soup (can use 98% fat-free)
1 packet Lipton onion soup mix
1 T. seasoned salt
1/2 t. pepper
1 bay leaf
1 clove garlic, minced
1 cup milk
3 T. corn starch

Put all ingredients but the milk and corn starch in the slow cooker. Add water to within 1 inch of the top. Cover and cook on high for 8-10 hours. About 1/2 hour before your meal, put the milk into a plastic container with a tight-fitting lid. Add the corn starch. Cover with the lid. Shake until the corn starch is thoroughly dissolved. Add to the stew and stir. Continue to cook until heated through and thickened.

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