Beef Stew

• 10 (about 1/2 lb.) small new potatoes, halved but not peeled
• 12 small white onions, peeled
• 30 (about 1/2 lb.) baby carrots
• 1 red or green bell pepper, cut into 1 inch pieces
• 1-1/2 lbs. Beef stew meat, cut into 1- to 1-1/2-inch cubes
• 2 c. beef broth or bouillon
• 2 tsp. chopped fresh oregano leaves
• 1/4 tsp. paprika
• 1 Tbsp. chopped fresh parsley
• 1 Tbsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 3 Tbsp. cornstarch
• 3 Tbsp. cold water

1. Place potatoes, onions and baby carrots in slow-cooker.
2. Add bell pepper and beef.
3. In small bowl, combine broth or bouillon, oregano, paprika, parsley, Worcestershire sauce, salt and pepper. Pour over meat and vegetables.
4. Cover and cook on LOW 9-10 hours. Turn pot on HIGH.
5. In small bowl, dissolve cornstarch in water; stir into cooked stew mixture.
6. Cover and cook on HIGH 15-20 minutes or until thickened, stirring occasionally.
7. Makes 6 or 7 servings.

new potatoes, white onions, baby carrots, red, meat, beef broth, oregano, paprika, parsley, worcestershire sauce, salt, pepper, cornstarch, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4966 (may not work)