2 pounds beef stew meat (cut into bite-sized pieces)
1 tsp Salt
2 tsp pepper
1/2 tsp paprika
1 cup kechup
1 can of cream of celery soup
1 tsp Adobo found in the spanish isle
1 large onion finely chopped
2-3 cloves of garlic minced
6 oz can garlic tomato paste
32 oz beef broth
2 Tablespoons Worcestershire sauce
2 cups baby carrots carrots
4-5 small potatoes cut into bite-sized pieces
1 tablespoon dried parsley
1 teaspoon oregano
1 cup corn
1/4- 1/2 cup of cornstarch
INSTRUCTIONS
Place your all ingredients in the slow cooker -EXCEPT the corn
Stir to make sure everything is mixed well with the seasonings.
Cook on LOW for 10 hours or on HIGH for 6-7 hours.
Once cooked (About 30 minutes before you plan to serve) add in the 1/4- 1/2 cup of cornstarch depending on how much you would like to thicken the stew, start with the 1/4 mix well, add more to thicken further.
Lastly, add in your corn. Continue cooking covered for 30 or so minutes.
