| | Directions | | Place first five ingredients in a 5 qt. crock pot. Brown beef stew meat, onion, and garlic in oil. Add salt and pepper. Transfer to crock pot. Stir in broth, bay leaf, and thyme. Cover and cook on low for 9 hours. Discard bay leaf. Add tomato soup to crock pot and cook on high for 30 minutes. Combine cornstarch and water and stir into crock pot. Cook for 30-40 more minutes until slightly thickened. Serve with a loaf of homemade bread. Serves 7-8. |
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| Ingredients | | - |  | 1 pint frozen peas |
| - | | 5 potatoes, peeled and cut into 1/2 inch chunks (medium) |
| - | | 2 1/2 cups fresh sliced mushrooms |
| - | | 4 carrots, sliced (medium) |
| - | | 2 celery ribs, sliced thin |
| - | | 3/4 teaspoon pepper |
| - | | 1/2 teaspoon Salt |
| - | | 2 pounds beef stew meat |
| - | | 1 onion, chopped (large) |
| - | | 2 cloves garlic, minced |
| - | | 1 tablespoon vegetable oil |
| - | | 1 can beef broth |
| - | | 1 bay leaf |
| - | | 1/8 teaspoon thyme |
| - | | 2 cans tomato soup |
| - | | 2 tablespoons cornstarch |
| - | | 3 tablespoons water |
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