Cooking with Doyle

Cold winter nights got you bummed out?  Need a warm, tasty meal to pass away the time?  Try this stew.

You can substitute just about any vegetables you'd like.  Carrots are probably the most common, but lots of other things would work just as well.

Ingredients

• 1 lb stewing meat, cut into bite-sized pieces
• 2-4 potatoes, peeled & cubed
• 2 cups beef broth
• 1 can (11.5 oz) V8 juice
• 2-3 celery ribs, chopped
• 1 rutabaga, cubed
• 1 onion, chopped
• 3 bay leaves
• 1/2 tsp salt
• 1/2 tsp dried thyme
• 1/2 tsp chili powder
• 1/4 tsp pepper
• 2 tbsp cornstarch
• 1 tbsp cold water
• 1/2 cup frozen corn
• 1/2 cup frozen peas

Directions

1. Put the first twelve ingredients into a slow cooker.  Cook on low for 5-6 hours, until the meat is tender and the potatoes & rutabaga are cooked.
2. In small bowl, combine the cornstarch and cold water until smooth.  Stir into the stew.
3. Add the frozen corn & peas.  Cook for an additional 30 minutes.
4. Serve hot.