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Print this Recipe    Beef Stew 30

Old-Fashioned Beef Stew

2 pounds beef stew meat, cut into 1/2" cubes
1 bay leaf
1 tablespoon Worcestershire sauce
4 cups beef broth
1/4 teaspoon pepper
1/2 teaspoon salt
1 teaspoon sugar
5 carrots, peeled and sliced
2 stalks celery, thinly sliced
4 potatoes, peeled and cut into eighths
15 white pearl onions, peeled
2 medium turnips, peeled and cut into eighths
1/4 cup cornstarch
1/4 cup water
10 oz. pkg. frozen green peas, thawed

In a slow cooker, combine beef, bay leaf, Worcestershire sauce, 1
cup of the broth, pepper, salt, sugar, carrots, celery, potatoes,
pearl onions, and turnips. Pour remaining broth over beef and
vegetables. Cover and cook on Low 8 to 10 hours. Turn control to
High. Dissolve cornstarch in water; stir into beef mixture in
cooker. Remove bay leaf. Add peas. Cover and cook on High 10 to 15
minutes or until slightly thickened.

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