Stick-to-Your-Ribs Beef Stew

Missed posting last night since everyone was tired!  Beef stew turned out well.  Carrots, potatoes, onions...yum!  Was voted a "Keeper" by the family.

Below is the recipe we tried.

Ingredients

• 3  pound  beef chuck roast, cut into 2-inch pieces
• 2 tablespoons cornstarch
• 1 medium onion diced
• 1/4 cup tomato paste
• 1  pound baby potatoes (about 15)
• 1  pound carrots, cut into 2-inch pieces and halved lengthwise if very thick  
• 2 stalks celery, cut into 1-inch pieces
• 1.5  teaspoon salt
•  1/2 teaspoon pepper
• 1  teaspoon  dried thyme leaves
• 2  bay leaves

Directions

1. In a 4- to 6-quart slow cooker, whisk together the tomato paste, cornstarch, and 1 cup water.  Add carrots, potatoes, onion, celery and bay leaves.  Toss to combine.
2. Season the beef with salt and pepper, and layer on top of the vegs.
3. Cover and cook until tender...on low heat for 7 to 8 hours, or on high for 4 to 5 hours.
4. Enjoy!