- 2 pounds beef stew meat (such as chuck roast), cut into 1-inch cubes1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1 onion, chopped
- 1 1/2 cups beef broth
- 3 potatoes, peeled and diced
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 10-ounce bag frozen mixed vegetables, thawed
Place beef in a slow cooker. In a small bowl, mix together the flour, salt and black pepper. Pour over meat, and stir to coat it evenly. Add the garlic powder, bay leaf, paprika, Worcestershire sauce, onion, beef broth, and diced potatoes to the slow cooker. Stir to combine all ingredients. Cover and cook on low for 10-12 hours. To thicken, in a small bowl, whisk the cornstarch with the cold water until smooth. Add to the slow cooker and stir. Add the thawed mixed vegetables to the slow cooker. Stir and serve.
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