Stacee’s version of Beef Stew will sure to be your new favorite!

Ingredients:

• 1 lb. FSC Ranch Beef Stew
• 2 medium potatoes, peeled and cubed
• 1 can (14 ½ oz) beef broth
• 1 can (11 ½ oz) V8 juice (sometimes I use the regular flavor, and sometimes I use the spicy flavor)
• 2 celery ribs, chopped
• 2 medium carrots, chopped
• 1 medium sweet onion, chopped (optional. You can leave it out if you don’t like onions.)
• 3 bay leaves (Stacee uses the larger leaves because you have to fish them out later.)
• ½ tsp salt
• ½ tsp dried thyme
• ½ tsp chili powder
• ¼ tsp pepper
• 2 Tbsp cornstarch
• 1 Tbsp cold water
• ½ c frozen corn
• ½ c frozen peas

Directions:

1. In a 3 qt slow cooker, combine the meat, potatoes, broth, V8 juice, celery, carrots, (onion, or not), bay leaves, salt thyme, chili powder and pepper.
2. Cover and cook on low for 7-8 hours or until meat is tender.
3. Dig around the stew and discard the 3 bay leaves (It is easier to see if you use the big ones).
4. In a small bowl, combine the cornstarch and water until smooth; stir into stew.
5. Add corn and peas.
6. Cover and cook on high for 30 minutes or until thickened.  

Stacee doubles the recipe if feeding a crowd.  If you don’t like a certain vegetable, leave it out and add in what you like.  Sometimes, Stacee adds frozen butterbeans in with the taters, carrots and celery.

Enjoy!