Beef Stew for the Crock Pot

• 2 lbs stew meat, cut up
• 1 bay leaf
• 1 teaspoon crushed dried marjoram
• 1 teaspoon crushed dried thyme
• salt and pepper
• 5 carrots, peeled and cut up
• 4 large potatoes, peeled and quartered
• 10 -15 boiling onions, peeled and left whole
• 2 (14 ounce) cansswanson beef broth
• 1 (10 1/2 ounce) cancampbell beef consomme
• 14 cup cornstarch
• 14 cup water

1. In crockpot, combine meat, all the seasoning, and all the vegetables.
2. Pour in all cans of beef broths adding water if it's necessary (too strong beef flavor or more liquid) Stir gently, cover and cook on low for 8 to 9 hours.
3. Then turn to high.
4. Dissolve the cornstarch and the water in a small bowl.
5. Stir into crockpot.
6. Cook for 15 minutes more or until thickened.
7. Don't forget to remove the bay leaf!

stew meat, bay leaf, marjoram, thyme, salt, carrots, potatoes, boiling onions, cansswanson beef broth, cancampbell beef, cornstarch, water

Taken from www.food.com/recipe/beef-stew-for-the-crock-pot-76275 (may not work)