Rosemary Beef Stew

• 1 12 lbs beef stew meat
• 1 12 cups beef broth
• 1 (8 ounce) can tomato sauce
• 2 tablespoons dry sherry
• 3 cups green beans
• 1 cup finely chopped onion
• 12 cup sliced carrot
• 12 cup sliced celery
• 1 large garlic clove, minced
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 -2 tablespoon cornstarch
• 14 cup cold water
• salt and pepper
• 4 cups cooked rice

1. Combine all ingredients except cornstarch, water, salt, pepper and rice in slow cooker; cover and cook on low 6-8 hours.
2. Turn heat to high and cook 10 minutes.
3. Stir in combined cornstarch and water, stirring 2-3 minutes.
4. Discard bay leaf and serve over rice.

beef stew meat, beef broth, tomato sauce, sherry, green beans, onion, carrot, celery, garlic, rosemary, bay leaf, cornstarch, cold water, salt, rice

Taken from www.food.com/recipe/rosemary-beef-stew-510423 (may not work)