Slow Cooker Beef Stew

Slow Cooker Beef Stew 2 - pounds stew meat or chuck roast (cut in 1/2 to 1-inch cubes) 2 - tablespoons oil (olive, canola or vegetable) 5 - 6 carrots, peeled and cut into chunks 3 - 4 medium potatoes, cut into 1 inch cubes 1/2 - cup onions, cut into small pieces 1 - cup frozen mixed vegetables 1 -10 1/2 oz can beef broth 1 - 14 oz can diced tomatoes (do not drain) 1/2 - cup tomato sauce 1 - cup water 1 - bay leaf pinch of ground thyme or a sprig of fresh rosemary 1/4 cup country bobs all purpose sauce 2 - teaspoons House Seasoning 2 - tablespoons cornstarch 2 - tablespoons water Heat the oil in a large skillet over med-high heat. You want to get the skillet nice and hot. Add the stew meat and brown on all sides. When the meat is browned add to a 6 quart crock pot. Add beef broth, diced tomatoes, tomato sauce, water, country bobs sauce, bay leaf and onions. Stir to combine. Turn the slow cooker to high and cook for one hour then add the potatoes, carrots, frozen mixed vegetables and seasoning. Turn the slow cooker to low and cook for for an additional 5-6 hours. On the last hour of cooking add 2 tablespoons cornstarch to a small bowl and add 2 tablespoons of water, mix to form a thin paste. Add the cornstarch mixture to the slow cooker and gently mix. Continue cooking the last hour. Remove bay leaf and fresh rosemary before serving. We serve our stew over white or brown rice. servings: 6-8