Classic Slow Cooker Beef Stew

INGREDIENTS:

• 10 small new potatoes, halved and unpeeled
• 12 small whole white onions, peeled (fresh or frozen, thawed)
• 30 baby carrots (8 ounces)
• 1 red or green bell pepper, seeded and cut into 1-inch pieces
• 1 1/2 pounds beef stew meat, cut into 1-inch cubes
• 2 cups beef broth
• 1/2 teaspoon dried leaf oregano
• 1/4 teaspoon paprika
• 1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley flakes
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons cornstarch
• 3 tablespoons cold water

PREPARATION:

1. Place potatoes, onions, and baby carrots in slow cooker. Add bell pepper and beef.
2. In a small bowl, combine broth, oregano, paprika, parsley, Worcestershire sauce, salt, and pepper. Pour the mixture over the meat and vegetables.
3. Cover and cook on LOW for 9 to 10 hours.
4. Turn the pot on HIGH. In a small bowl, dissolve cornstarch in water; stir it into the cooked stew mixture. Cover and cook on HIGH for 15 to 20 minutes, or until thickened, stirring occasionally.