Beef Ragout

• 2 lbs lean stew meat, cubed
• 1 12 cups beef broth
• 2 cups sliced carrots
• 2 cups sliced celery
• 8 ounces frozen pearl onions, thawed
• 1 garlic clove, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 tablespoons cornstarch
• 14 cup cold water
• salt and pepper

1. Combine all ingredients, except salt, pepper, water and cornstarch in slow cooker.
2. Cover and cook on low for 6-8 hours.
3. Turn heat to high and cook 10 minutes; stirring in combined water and cornstarch.
4. Stir for 2-3 minutes.
5. Season to taste with salt and pepper.

lean stew meat, beef broth, carrots, celery, pearl onions, garlic, oregano, thyme, cornstarch, cold water, salt

Taken from www.food.com/recipe/beef-ragout-419265 (may not work)