Slow Cooker Beef Stew

It is Valentines Day, but we celebrated it on Saturday with a special meal for Philippe and I alone after Brielle went to sleep.. So tonight is just a normal night in the Supper department.. Yesterday I was thinking of stew and it turned out to be a great day for it.. When I woke up there was a fresh coat of snow on the ground and still snowing.. So a hardy stew is great on a day like today..
I hope you all have a Wonderful Valentines Day xo

~Slow Cooker Beef Stew~
2lbs stew beef
5 potatoes, peeled and chopped in bite size pieces
2 yellow onions, chopped
2c carrots, chopped
1c cabbage, chopped
3 ribs of celery, chopped
1c frozen peas
1/2 dozen mushrooms, sliced or quartered (your preference)
1 box of low sodium beef stock
1 small can of tomato paste
1 bay leaf
1tsp thyme
a couple of dashes of Worcestershire sauce
salt and pepper to taste
2tbsp flour
2tbsp olive oil
3tbsp cornstarch mixed with water, to thicken at the last 15min or so.

~Method
Layer all the prepped veggies on the bottom of your slow cooker starting with the potatoes.. Spoon the tomato paste randomly around the veggies, cover with the stock and add the Worcestershire sauce.. Add the spices and salt and pepper.. In the meantime brown your beef in the olive oil.. Sprinkle with flour to coat the beef.. Place the beef on top and place lid on.. Cook for 7 hrs on low.. Half hour before it is done add the frozen peas and mushrooms.. I add the mushrooms at the end as I find they get very brown in the slow cooker.. 15min before eating add the cornstarch, water mixture and let thicken.. I hope that you enjoy this recipe 🙂

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