Slow Cook Winter Vegetable Stew Recipe

Ingredients
  • 2 cans each) diced tomatoes with Italian herbs, undrained (14.5 ounce cans)
  • 4 red potatoes, cut into 1/2 inch pieces (medium)
  • 4 stalks celery, cut into 1/2 inch pieces (2 cups) (medium stalks)
  • 3 carrots, cut into 1/2 inch pieces (medium)
  • 2 parsnips, peeling, cut into 1/2 inch pieces (medium)
  • 1 can vegetable broth or 1 3/4 cups Progresso reduced-sodium chicken broth (14 ounce can)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried rosemary leaves
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
Directions
In 4 to 5 qt cooker, place all ingredients except cornstarch and water. Cover, cook on low heat setting 8 to 10 hours or until vegetables are tender.

Mix cornstarch and water; gradually stir into stew until blended. Increase heat setting to high; cover and cook about 20 minutes longer, stirring occasionally, until thickened.

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