1 1/2 pounds stew beef, cut into 1-inch cubes
2 tablespoons vegetable oil or bacon grease
4 medium carrots, sliced
4 medium white potatoes, peeled and cut into chunks
1 medium onion, peeled and quartered
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon black pepper
2 bay leaves
1/2 teaspoon thyme
1/4 teaspoon garlic powder
2 cups beef broth
1 cup water
3 tablespoons cornstarch
1/3 cup water
In a skillet, brown meat in hot oil or bacon grease.
Layer carrots, potatoes, onion and browned meat in slow cooker.
Add Worcestershire sauce, salt, pepper and spices.
Pour broth and the 1 cup water over all.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
Half an hour before serving, remove bay leaves and add mixture of cornstarch and the 1/3 cup water to thicken.
Turn to HIGH and cook for 30 minutes.
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