Ingredients:
- 10 small new potatoes, halved, unpeeled
- 12 small whole white onions, peeled, fresh or frozen, thawed
- 30 baby carrots, 8 ounces
- 1 red or green bell pepper, seeded, 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
Place potatoes, onions, and baby carrots in slow cooker. Add bell pepper and beef. In small bowl, combine broth, oregano, paprika, parsley, Worcestershire sauce, salt, and pepper. Pour over meat and vegetables. Cover and cook on LOW 9 to 10 hrs. Turn pot on HIGH. In small bowl, dissolve cornstarch in water; stir into cooked stew mixture. Cover and cook on HIGH 15 to 20 mins. or until thickened, stirring occasionally.
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