Scrumptious Slow-Cooker Beef Stew (From Beverly Mills and Alicia Ross' Desperation Dinners)

• 1 cup cubed white potatoes (peel first if desired)

• 1 cup (about 20) baby carrots

• 1 cup diced celery

• 8 ounces sliced fresh mushrooms

• 1 ½ pounds lean beef cubes for stew

• ½ envelope ( ¼ cup) dry onion-soup recipe mix

• 2 bay leaves

• 1 tablespoon Worcestershire sauce

• ½ teaspoon dried thyme

• ¼ teaspoon pepper

• 1 (14 ½-ounce) can fat-free beef broth

• 1 (10 ¾-ounce) reduced-fat, reduced-sodium cream of mushroom soup

• 1 (14 ½-ounce) can diced tomatoes with juice

• ½ cup frozen green peas

• 3 tablespoons cornstarch

Place potatoes evenly in bottom of slow-cooker pot. Scatter carrots, then celery over potatoes. Add remaining ingredients except peas and cornstarch in order given.

Cover pot, and cook on low for 8 to 10 hours, or until the meat is fork-tender.

Remove lid, and stir stew well. Rinse frozen peas with warm tap water to defrost slightly, and add to pot. Mix cornstarch with 3 tablespoons water in a small jar that has a lid. Cover and shake to combine well. Gradually add half of cornstarch mixture to stew, stirring gently but well. Add remaining cornstarch as needed to reach desired consistency. Serve at once.