With cooler temperatures prevailing it’s time to haul out the slow cooker for some comforting stews; and don’t forget to make yummy bread to go with it: Dinner Rolls,Biscuits, Dumplings or pick up some Multigrain Rolls from the grocery store on the way home from work.

2 lb Stewing Beef cubes
4 Potatoes, peeled and cut into large chunks
3 Carrots, peeled and sliced
2 ribs Celery, chopped
1 large Onion, chopped
3 cloves Garlic, minced
1 1/2 cups Beef Broth
1 (5oz can) Tomato Paste
1 Bay Leaf
1 Tablespoon Worcestershire Sauce
1 cup frozen Peas
Salt and Pepper, to taste
2 Tablespoons Corn Starch or Flour

For ease of cleaning I like to spray the inside of the crock pot with vegetable oil spray.

Cut beef into 1″-cubes.
In 4.5-6litre Slow Cooker mix together beef, potatoes, carrots, celery, onions, garlic, beef stock, tomato paste, bay leaf and Worcestershire sauce.
Cover and cook on LOW for 10 – 12 hours (or on HIGH for 5 to 6 hours) or until beef and vegetables are tender.
30 – 60 minutes before serving, add frozen peas, salt and pepper.
Increase heat to HIGH.
Whisk corn starch with a bit of water to make a paste; stir into stew.
Cover and cook for another 10 – 15 minutes.

Serves 4 – 6