Beef and Vegetable Stew

• 1 12 lbs stewing beef, cubed
• 1 cup beef broth
• 12 cup red wine
• 6 medium carrots, quartered
• 4 small potatoes
• 4 onions
• 2 small zucchini, diced
• 1 cup small mushroom
• 1 garlic clove, minced
• 1 teaspoon Worcestershire sauce
• 2 bay leaves
• 1 tablespoon cornstarch
• 14 cup cold water
• salt and pepper

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

stewing beef, beef broth, red wine, carrots, potatoes, onions, zucchini, mushroom, garlic, worcestershire sauce, bay leaves, cornstarch, cold water, salt

Taken from www.food.com/recipe/beef-and-vegetable-stew-493006 (may not work)