Vegetable Beef Stew

Here is what's for dinner at the Cobb casa.  This recipe was taken from Taste of Home.  But like most of the time I mix it up a bit and add and subtract a few things.  I have not made this particular recipe before, so no promises ; )  But it looked good and right now it smells yum-o!  I love slow cooker meals.  I can chop everything up in the morning when I have extra time and presto dinner is ready when we are!

Vegetable Beef Stew:

3/4 pound beef stew meat cubed, 2 tsp canola oil, 1 can (14 oz) beef broth, 1 can (14 oz) diced tomatoes, 1potato cubed, 1 c. frozen corn, 1/2 c. chopped carrots, 1/2 c. chopped yellow onion, 3 garlic cloves minced, 1 tsp thyme, 1tsp "21 seasoning salute" (Trader Joes), 1/4 tsp salt, 1/4 tsp pepper, 2 tablespoons cornstarch, 1/4 c. water *(actually after making this tonight, I would change this to 1 cup water), 2 tablespoons minced fresh parsley.

Directions:

In a nonstick skillet, brown beef in oil.  Transfer to slow cooker.  Add broth, tomatoes, potatoes, onion, garlic, corn, carrots, thyme, seasoning, salt, pepper.  Cover and cook on high for 5-6 hours or until vegetables and meat are tender.

Combine cornstarch and water until smooth; stir into stew.  Cover and cook on high for 30 min. or until gravy is thickened.  Stir in parsley.

BTW:  We will have extra if anyone is hungry tonight =)